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RESEARCH PAPER
Occurrence of Deoxynivalenol (DON) in wheat flours in Guilan Province, northern Iran
1
Young Researchers and Elites Club, Lahijan Branch, Islamic Azad University, Lahijan, Iran
2
Department of Microbiology, Faculty of Science, Lahijan Branch, Islamic Azad University, Lahijan, Iran
Ann Agric Environ Med. 2015;22(1):35-37
KEYWORDS
ABSTRACT
Introduction and objective:
Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. Guilan, Golestan and Mazandaran areas are located in the North Iran with favorite conditions for Fusarium growth. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness, and fever.
Material and Methods:
In this study, a total of 96 wheat flour samples of different types were collected during summer 2013 from six flour mills in Northern Iran. All samples were analyzed for DON by enzyme-linked immunosorbent assay.
Results:
DON was detected in 80 out of 96 wheat flour samples (83.33%), at levels ranging from 23 to1270 µg/kg. The maximum contamination level of DON (1270 μg/kg) was found in whole flour while the minimum value (23 μg/kg) was registered in debranned flour. The mean of contamination was 630.53 µg/kg.
Conclusions:
According to results obtained, incidence and contamination levels of DON, seem to be a serious problem for public health. Therefore, cereal and cereal based foods should be controlled for the presence of toxins, storage conditions and moisture content, which is considered a major factor in the growth of the Fusarium fungi.
Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. Guilan, Golestan and Mazandaran areas are located in the North Iran with favorite conditions for Fusarium growth. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness, and fever.
Material and Methods:
In this study, a total of 96 wheat flour samples of different types were collected during summer 2013 from six flour mills in Northern Iran. All samples were analyzed for DON by enzyme-linked immunosorbent assay.
Results:
DON was detected in 80 out of 96 wheat flour samples (83.33%), at levels ranging from 23 to1270 µg/kg. The maximum contamination level of DON (1270 μg/kg) was found in whole flour while the minimum value (23 μg/kg) was registered in debranned flour. The mean of contamination was 630.53 µg/kg.
Conclusions:
According to results obtained, incidence and contamination levels of DON, seem to be a serious problem for public health. Therefore, cereal and cereal based foods should be controlled for the presence of toxins, storage conditions and moisture content, which is considered a major factor in the growth of the Fusarium fungi.
ACKNOWLEDGEMENTS
The authors express their thanks the Young Researchers and Elites Club, Lahijan Branch, Islamic Azad University, Lahijan, Iran, for their support in carrying out this study.
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