Retention of <i>Fusarium </i> mycotoxins zearalenone and deoxynivalenol during Japanese soft wheat milling

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  • Kushiro Masayo
    National Food Research Institute, National Agriculture and Food Research Organization (NARO)
  • Zheng Yazhi
    National Food Research Institute, National Agriculture and Food Research Organization (NARO)
  • Thammawong Manasikan
    National Food Research Institute, National Agriculture and Food Research Organization (NARO)
  • Kozawa Toru
    Hokkaido Research Organization, Tokachi Agricultural Experiment Station
  • Nakagawa Hiroyuki
    National Food Research Institute, National Agriculture and Food Research Organization (NARO)
  • Nagashima Hitoshi
    National Food Research Institute, National Agriculture and Food Research Organization (NARO)
  • Okadome Hiroshi
    National Food Research Institute, National Agriculture and Food Research Organization (NARO)

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Other Title
  • 国産軟質小麦に含まれるフザリウム毒素・ゼアラレノンとデオキシニバレノールの製粉での残存率
  • Retention of Fusarium mycotoxins zearalenone and deoxynivalenol during Japanese soft wheat milling

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Abstract

Zearalenone (ZEA), which often co-occurs with another Fusarium mycotoxin deoxynivalenol (DON), is one of the major natural contaminants of wheat. To elucidate the retention of ZEA after processing of wheat and to compare that of DON, experimentally Fusarium-infected grains of Japanese soft wheat were subjected to milling, and the concentration of ZEA in a semi-processed wheat product (wheat flour) was analyzed. The grain was milled to obtain three breaking flours (1B, 2B, 3B), three middling flours (1M, 2M, 3M) and two outer layer fractions (bran and shorts). Straight flour was made from all six flours, and patent flour for human consumption was made from flours 1B, 1M, 2B and 2M. The contents of ZEA in straight flour, patent flour, bran, and shorts were determined using an in-house validated analytical method with multifunctional cartridge clean-up and HPLC-fluorescence detection. The content of DON in the same fraction was also determined. Less than 50% retention of ZEA was observed in straight flour, which was much smaller than that of DON. A greater reduction of ZEA in patent flour was observed, which demonstrated the effectiveness of flour fractionation in eliminating ZEA.

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