Evaluation of enniatins A, A1, B, B1 and beauvericin in Portuguese cereal-based foods
- 30 July 2012
- journal article
- research article
- Published by Informa UK Limited in Food Additives & Contaminants: Part A
- Vol. 29 (11), 1727-1735
- https://doi.org/10.1080/19440049.2012.702929
Abstract
Sixty-one samples of Portuguese cereal-based foods were analysed for the occurrence of emerging mycotoxins called enniatins (A, A1, B and B1) and beauvericin. Samples were extracted with a mixture of acetonitrile/water (85/15, v/v) using an Ultra-Turrax homogeniser, and mycotoxins were detected with liquid chromatography coupled to a mass spectrometer. This method was validated and adequate values of recovery (70–103%) and relative standard deviation (−1 for enniatins A1, B, B1 and A, and beauvericin, respectively. The wheat-based samples showed higher levels and greater prevalence than any other cereals monitored. These results were used to estimate the daily intake of ENs from wheat-based cereal by the Portuguese population. At the same time, the usefulness of this method in the analysis of other important mycotoxins (aflatoxin B1, ochratoxin A, deoxynivalenol, T-2 toxin, fumonisin B1 and zearalenone) was evaluated.Keywords
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