Fusarium Mycotoxins in Two Hulless Oat and Barley Cultivars Used for Food Purposes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F20%3AN0000011" target="_blank" >RIV/25328859:_____/20:N0000011 - isvavai.cz</a>

Alternative codes found

RIV/26791251:_____/20:N0000009

Result on the web

<a href="https://www.mdpi.com/2304-8158/9/8/1037" target="_blank" >https://www.mdpi.com/2304-8158/9/8/1037</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods9081037" target="_blank" >10.3390/foods9081037</a>

Result language

angličtina

Original language name

Fusarium Mycotoxins in Two Hulless Oat and Barley Cultivars Used for Food Purposes

Original language description

Hulless oats and hulless barley are highly valued for their excellent nutritional attributes and are increasingly being promoted in human nutrition. However, special attention should be paid to the risk of their contamination by Fusarium mycotoxins, as the rate of mycotoxin reduction during processing could be much lower than that for hulled cereals. In the present study, mycotoxin contamination of two cultivars, each of hulless oats and barley suitable for food purposes were studied in a 3-year field trial established in two contrasting environments. The contents of the mycotoxins regulated by law (deoxynivalenol and zearalenone) were low, and the present legal limits for their maximum content in unprocessed cereals were far from being exceeded. The mycotoxins most frequently occurring in hulless barley were enniatins (enniatin B, enniatin B(1), and enniatin A(1)), beauvericin and nivalenol; hulless oats most frequently contained the HT-2 and T-2 toxins, beauvericin and enniatin B. The contents of enniatins and nivalenol were higher in barley than in oats. Close, positive relationships between the contents of the individual enniatins and between enniatins, beauvericin, and nivalenol were observed, which implies that co-exposure could enhance the toxic potential of these mycotoxins through synergistic effects. The results highlight the need to pay more attention to the occurrence of enniatins, beauvericine, and nivalenol in hulless oats and barley used for food purposes.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QJ1510204" target="_blank" >QJ1510204: Technologies and methods for the preservation of quality, safety and nutritional value of the selected plant foodstuff ingredients</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOODS

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

9

Issue of the periodical within the volume

8

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

AN 1037

UT code for WoS article

000564895800001

EID of the result in the Scopus database

2-s2.0-85091915335