A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples
Background Deoxynivalenol (DON) is one of the most common mycotoxins found in cereal products. Objective The purpose of this study is to compare the DON contamination level in raw wheat flour and bread. Methods In this analytical study with cross-sectional design, a total of 44 wheat flour and br...
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| Format: | Article |
| Language: | fas |
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Qazvin University of Medical Sciences & Health Services
2020-10-01
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| Series: | The Journal of Qazvin University of Medical Sciences |
| Subjects: | |
| Online Access: | http://journal.qums.ac.ir/article-1-3008-en.html |
| _version_ | 1818663409001955328 |
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| author | Issa Gholampour Azizi Javid Arjmandi Sanaz Ahmadi Samaneh Rouhi |
| author_facet | Issa Gholampour Azizi Javid Arjmandi Sanaz Ahmadi Samaneh Rouhi |
| author_sort | Issa Gholampour Azizi |
| collection | DOAJ |
| description | Background Deoxynivalenol (DON) is one of the most common mycotoxins found in cereal products.
Objective The purpose of this study is to compare the DON contamination level in raw wheat flour and
bread.
Methods In this analytical study with cross-sectional design, a total of 44 wheat flour and bread samples
(Lavash flour and bread, and Barbari flour and bread) were collected. The DON level was measured using
ELISA method. Collected data were analyzed in SPSS software by using ANOVA and t-test considering a
significance level of P≥0.05.
Findings The Mean±SD total DON level in the flour and bread samples was 0.03±0.04 and 0.12±0.21 μg/
kg. The mean DON level in the Lavash and Barbari flour samples was 0.01±0.02 and 0.01±0.01 μg/kg,
and in the Lavash and Barbari bread samples as 0.04±0.03 and 0.16±0.27 μg/kg, respectively. There was
no statistically significant difference in the DON levels between flour and bread samples (P≥0.05).
Conclusion The presence of DON in the studied samples was observed, but its contamination level was
lower than the permissible limit. |
| first_indexed | 2024-12-17T05:16:23Z |
| format | Article |
| id | doaj.art-9d1da737078c4e46b6e7cd60434144c9 |
| institution | Directory Open Access Journal |
| issn | 1561-3666 2228-7213 |
| language | fas |
| last_indexed | 2024-12-17T05:16:23Z |
| publishDate | 2020-10-01 |
| publisher | Qazvin University of Medical Sciences & Health Services |
| record_format | Article |
| series | The Journal of Qazvin University of Medical Sciences |
| spelling | doaj.art-9d1da737078c4e46b6e7cd60434144c92022-12-21T22:02:05ZfasQazvin University of Medical Sciences & Health ServicesThe Journal of Qazvin University of Medical Sciences1561-36662228-72132020-10-01244366373https://doi.org/10.32598/JQUMS.24.4.8A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread SamplesIssa Gholampour Azizihttps://orcid.org/0000-0002-3950-8093Javid ArjmandiSanaz Ahmadihttps://orcid.org/0000-0002-8757-4212Samaneh Rouhihttps://orcid.org/0000-0003-0160-0924Background Deoxynivalenol (DON) is one of the most common mycotoxins found in cereal products. Objective The purpose of this study is to compare the DON contamination level in raw wheat flour and bread. Methods In this analytical study with cross-sectional design, a total of 44 wheat flour and bread samples (Lavash flour and bread, and Barbari flour and bread) were collected. The DON level was measured using ELISA method. Collected data were analyzed in SPSS software by using ANOVA and t-test considering a significance level of P≥0.05. Findings The Mean±SD total DON level in the flour and bread samples was 0.03±0.04 and 0.12±0.21 μg/ kg. The mean DON level in the Lavash and Barbari flour samples was 0.01±0.02 and 0.01±0.01 μg/kg, and in the Lavash and Barbari bread samples as 0.04±0.03 and 0.16±0.27 μg/kg, respectively. There was no statistically significant difference in the DON levels between flour and bread samples (P≥0.05). Conclusion The presence of DON in the studied samples was observed, but its contamination level was lower than the permissible limit.http://journal.qums.ac.ir/article-1-3008-en.htmldeoxynivalenolwheatflourbread |
| spellingShingle | Issa Gholampour Azizi Javid Arjmandi Sanaz Ahmadi Samaneh Rouhi A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples The Journal of Qazvin University of Medical Sciences deoxynivalenol wheat flour bread |
| title | A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples |
| title_full | A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples |
| title_fullStr | A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples |
| title_full_unstemmed | A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples |
| title_short | A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples |
| title_sort | comparative study on deoxynivalenol mycotoxin level in wheat flour and bread samples |
| topic | deoxynivalenol wheat flour bread |
| url | http://journal.qums.ac.ir/article-1-3008-en.html |
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