Ergot Alkaloids in Wheat and Rye Derived Products in Italy
Genus <i>Claviceps</i> is a plant pathogen able to produce a group of toxins, ergot alkaloids (EAs), whose effects have been known since the Middle Ages (ergotism). <i>Claviceps purpurea</i> is the most important representative specie, known to infect more than 400 monocotyle...
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| Format: | Article |
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MDPI AG
2019-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/5/150 |
| _version_ | 1818129614497644544 |
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| author | Francesca Debegnach Simona Patriarca Carlo Brera Emanuela Gregori Elisa Sonego Gabriele Moracci Barbara De Santis |
| author_facet | Francesca Debegnach Simona Patriarca Carlo Brera Emanuela Gregori Elisa Sonego Gabriele Moracci Barbara De Santis |
| author_sort | Francesca Debegnach |
| collection | DOAJ |
| description | Genus <i>Claviceps</i> is a plant pathogen able to produce a group of toxins, ergot alkaloids (EAs), whose effects have been known since the Middle Ages (ergotism). <i>Claviceps purpurea</i> is the most important representative specie, known to infect more than 400 monocotyledonous plants including economically important cereal grains (e.g., rye, wheat, triticale). EAs are not regulated as such. Maximum limits are in the pipeline of the EU Commission while at present ergot sclerotia content is set by the Regulation (EC) No. 1881/2006 in unprocessed cereals (0.05% as a maximum). This study aimed to investigate the presence of the six principal EAs (ergometrine, ergosine, ergocornine, α-ergocryptine, ergotamine and ergocristine) and their relative epimers (-inine forms) in rye- and wheat-based products. Of the samples, 85% resulted positive for at least one of the EAs. Wheat bread was the product with the highest number of positivity (56%), followed by wheat flour (26%). Rye and wheat bread samples showed the highest values when the sum of the EAs was considered, and durum wheat bread was the more contaminated sample (1142.6 μg/kg). These results suggest that ongoing monitoring of EAs in food products is critical until maximum limits are set. |
| first_indexed | 2024-12-11T07:51:57Z |
| format | Article |
| id | doaj.art-c5531754a9224f01a0bc636722b07896 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T07:51:57Z |
| publishDate | 2019-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c5531754a9224f01a0bc636722b078962022-12-22T01:15:18ZengMDPI AGFoods2304-81582019-05-018515010.3390/foods8050150foods8050150Ergot Alkaloids in Wheat and Rye Derived Products in ItalyFrancesca Debegnach0Simona Patriarca1Carlo Brera2Emanuela Gregori3Elisa Sonego4Gabriele Moracci5Barbara De Santis6Reparto di Sicurezza Chimica degli Alimenti—Istituto Superiore di Sanità, 00161 Rome, ItalyReparto di Sicurezza Chimica degli Alimenti—Istituto Superiore di Sanità, 00161 Rome, ItalyReparto di Sicurezza Chimica degli Alimenti—Istituto Superiore di Sanità, 00161 Rome, ItalyReparto di Sicurezza Chimica degli Alimenti—Istituto Superiore di Sanità, 00161 Rome, ItalyReparto di Sicurezza Chimica degli Alimenti—Istituto Superiore di Sanità, 00161 Rome, ItalyReparto di Sicurezza Chimica degli Alimenti—Istituto Superiore di Sanità, 00161 Rome, ItalyReparto di Sicurezza Chimica degli Alimenti—Istituto Superiore di Sanità, 00161 Rome, ItalyGenus <i>Claviceps</i> is a plant pathogen able to produce a group of toxins, ergot alkaloids (EAs), whose effects have been known since the Middle Ages (ergotism). <i>Claviceps purpurea</i> is the most important representative specie, known to infect more than 400 monocotyledonous plants including economically important cereal grains (e.g., rye, wheat, triticale). EAs are not regulated as such. Maximum limits are in the pipeline of the EU Commission while at present ergot sclerotia content is set by the Regulation (EC) No. 1881/2006 in unprocessed cereals (0.05% as a maximum). This study aimed to investigate the presence of the six principal EAs (ergometrine, ergosine, ergocornine, α-ergocryptine, ergotamine and ergocristine) and their relative epimers (-inine forms) in rye- and wheat-based products. Of the samples, 85% resulted positive for at least one of the EAs. Wheat bread was the product with the highest number of positivity (56%), followed by wheat flour (26%). Rye and wheat bread samples showed the highest values when the sum of the EAs was considered, and durum wheat bread was the more contaminated sample (1142.6 μg/kg). These results suggest that ongoing monitoring of EAs in food products is critical until maximum limits are set.https://www.mdpi.com/2304-8158/8/5/150mycotoxinsergot alkaloidswheatryeUHPLC-MS/MS |
| spellingShingle | Francesca Debegnach Simona Patriarca Carlo Brera Emanuela Gregori Elisa Sonego Gabriele Moracci Barbara De Santis Ergot Alkaloids in Wheat and Rye Derived Products in Italy Foods mycotoxins ergot alkaloids wheat rye UHPLC-MS/MS |
| title | Ergot Alkaloids in Wheat and Rye Derived Products in Italy |
| title_full | Ergot Alkaloids in Wheat and Rye Derived Products in Italy |
| title_fullStr | Ergot Alkaloids in Wheat and Rye Derived Products in Italy |
| title_full_unstemmed | Ergot Alkaloids in Wheat and Rye Derived Products in Italy |
| title_short | Ergot Alkaloids in Wheat and Rye Derived Products in Italy |
| title_sort | ergot alkaloids in wheat and rye derived products in italy |
| topic | mycotoxins ergot alkaloids wheat rye UHPLC-MS/MS |
| url | https://www.mdpi.com/2304-8158/8/5/150 |
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