THE DETERMINATION OF ZEARALENONE LEVELS IN WHEAT FLOUR OF BAKERIES IN KHORRAMABAD CITY BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

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HOUSHMAND GHOLAMREZA; GOUDARZI MAHDI; GOUDARZI BAHAREH; RASHIDI NOOSHABADI MOHAMADREZA; MOTAHARITABAR ESA; ASAD MASJEDI NOOSHIN

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Journal: Yafteh Year:2014 | Volume:16 | Issue:3 (61) Page(s): 70-77

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Title

THE DETERMINATION OF ZEARALENONE LEVELS IN WHEAT FLOUR OF BAKERIES IN KHORRAMABAD CITY BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

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Keywords

ZEARALENONEQ2

WHEATQ3

IMMUNOAFFINITY COLUMNQ2

HPLCQ2

Abstract

Background: ZEARALENONE is an estrogenic mycotoxin produced by several Fusarium species and is of particular interest because of its widespread occurrence and strong estrogenic effects. WHEAT and its flour is amongst the most important food and feeds sources that may become contaminated with ZEARALENONE. Therefore, this study was carried out to determine the ZEARALENONE concentration in WHEAT flour.Materials and Methods: After extraction of ZEARALENONE from WHEAT flour samples with extraction solvent acetonitrile- water, toxin purification step was conducted using IMMUNOAFFINITY COLUMNs. Samples were analyzed by HPLC using C18 column (250 mm×4.6 mm ID, 5mm) with a fluorescence detector, mobile phase of acetonitrile-water (3:2 v/v) at flow rate of 1ml/min.Results: Results of the study showed that the level of found ZEARALENONE in 5% of the samples was higher than maximum level of 200mg/kg. The mean concentration of ZEARALENONE in samples was 54mg/kg. LOD and LOQ of this method were 3.5 and 10 ng/g respectively.Conclusion: Although the mean concentration of ZEARALENONE in investigated WHEAT flour samples was lower than the maximum level recommended by the Codex Alimentations, but high incidence of ZEARALENONE in these samples indicates the need for improving storage conditions in order to reduce the incidence and level of ZEARALENONE contamination in samples.

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APA: Copy

HOUSHMAND, GHOLAMREZA, GOUDARZI, MAHDI, GOUDARZI, BAHAREH, RASHIDI NOOSHABADI, MOHAMADREZA, MOTAHARITABAR, ESA, & ASAD MASJEDI, NOOSHIN. (2014). THE DETERMINATION OF ZEARALENONE LEVELS IN WHEAT FLOUR OF BAKERIES IN KHORRAMABAD CITY BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY. YAFTEH, 16(3 (61)), 70-77. SID. https://sid.ir/paper/79988/en

Vancouver: Copy

HOUSHMAND GHOLAMREZA, GOUDARZI MAHDI, GOUDARZI BAHAREH, RASHIDI NOOSHABADI MOHAMADREZA, MOTAHARITABAR ESA, ASAD MASJEDI NOOSHIN. THE DETERMINATION OF ZEARALENONE LEVELS IN WHEAT FLOUR OF BAKERIES IN KHORRAMABAD CITY BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY. YAFTEH[Internet]. 2014;16(3 (61)):70-77. Available from: https://sid.ir/paper/79988/en

IEEE: Copy

GHOLAMREZA HOUSHMAND, MAHDI GOUDARZI, BAHAREH GOUDARZI, MOHAMADREZA RASHIDI NOOSHABADI, ESA MOTAHARITABAR, and NOOSHIN ASAD MASJEDI, “THE DETERMINATION OF ZEARALENONE LEVELS IN WHEAT FLOUR OF BAKERIES IN KHORRAMABAD CITY BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY,” YAFTEH, vol. 16, no. 3 (61), pp. 70–77, 2014, [Online]. Available: https://sid.ir/paper/79988/en

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