Mycotoxins in oat flakes – Changes during production and occurrence on the Czech market

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43922668" target="_blank" >RIV/60461373:22330/21:43922668 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=247_2020-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=247_2020-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/247/2020-CJFS" target="_blank" >10.17221/247/2020-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Mycotoxins in oat flakes – Changes during production and occurrence on the Czech market

Popis výsledku v původním jazyce

Raw oats are frequently contaminated by fungi producing mycotoxins, and as such, they can pose a health risk to humans regularly consuming oat products. To reveal the effect of particular processing steps on contamination levels in final oat products, two series of samples obtained from an oat flake manufacturer were analysed. Among oat fractions treated, the most significant mycotoxin decrease was demonstrated in cleaning and dehulling steps, where the observed mycotoxin reduction was in the range of 13–75% for monitored mycotoxins, enniatin B, enniatin B1, HT-2 toxin, T-2 toxin, beauvericin and tentoxin. The overall mycotoxin reduction found in final oat flakes was in the range of 65–100%. Furthermore, 20 commercially available oat flakes from the Czech market were analysed. We detected 16 mycotoxins, mainly trichothecenes and emerging enniatins with levels in the interval of 1–156 μg kg–1. With regard to the current EU legislation, two analysed oat flake products exceeded the maximum limit for ochratoxin A. © 2021 Czech Academy of Agricultural Sciences. All rights reserved.

Název v anglickém jazyce

Mycotoxins in oat flakes – Changes during production and occurrence on the Czech market

Popis výsledku anglicky

Raw oats are frequently contaminated by fungi producing mycotoxins, and as such, they can pose a health risk to humans regularly consuming oat products. To reveal the effect of particular processing steps on contamination levels in final oat products, two series of samples obtained from an oat flake manufacturer were analysed. Among oat fractions treated, the most significant mycotoxin decrease was demonstrated in cleaning and dehulling steps, where the observed mycotoxin reduction was in the range of 13–75% for monitored mycotoxins, enniatin B, enniatin B1, HT-2 toxin, T-2 toxin, beauvericin and tentoxin. The overall mycotoxin reduction found in final oat flakes was in the range of 65–100%. Furthermore, 20 commercially available oat flakes from the Czech market were analysed. We detected 16 mycotoxins, mainly trichothecenes and emerging enniatins with levels in the interval of 1–156 μg kg–1. With regard to the current EU legislation, two analysed oat flake products exceeded the maximum limit for ochratoxin A. © 2021 Czech Academy of Agricultural Sciences. All rights reserved.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30304 - Public and environmental health

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

39

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

131-139

Kód UT WoS článku

000646033000009

EID výsledku v databázi Scopus

2-s2.0-85109076713