Sterigmatocystin presence in different Latvian bread samples
2008
Versilovskis, A., Food and Veterinary Service, Riga (Latvia). National Diagnostic Centre. Food and Environmental Investigations Lab.;Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Mikelsone, V., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
29 samples of different types of bread purchased from the local Latvian supermarkets were analysed for sterigmatocystin (STC) content. STC is carcinogenic and mutagenic mycotoxin produced by fungi of many Aspergillus species and it is a precursor of aflatoxin B1 in the biological transformation. Analysis of STC was done using previously developed method. Method includes sample extraction with acetonitrile: water solution (84:16, v/v), extract clean up on Strata X solid phase extraction (SPE) column, extract concentrating by evaporation under nitrogen and further redissolving in mobile phase, separation on reversed phase C18 high performance liquid chromatography (HPLC) column and STC detection by high performance liquid chromatography – tandem masspectrometry with electrospray positive ionization (LC – ESI+ – MS/MS). 17.2 % of analyzed samples were positive for STC with the concentration levels ranging from 2.4 to 7.1 μg kg-1. From 6 rye bread samples only one (16.7%) was contaminated with STC, from 9 rye-wheat bread samples only one (11.1%) was contaminated with STC and 3 (21.4%) of 14 wheat bread samples were contaminated with STC. Totally 4 (80%) of 5 contaminated samples contained whole grains as the main ingredient. So, whole grain bread can be a possible source of STC, however positive samples contain quite low levels of STC.
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