Journal article
Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany – 1. Mycotoxin content
Food Chemistry, Vol.327, 127011
15/10/2020
PMID: 32438263
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Source: InCites
Abstract
•Fusarium mycotoxin concentration were 7–10 times lower than the EU-MCLs.
•Ochratoxin A concentrations in 31% of flour samples were above the EU-MCL.
•Organic and conventional wheat flour had similar mycotoxin concentrations.•Spelt and common wheat flour had similar mycotoxin concentrations.
•Whole-grain had 124% higher T-2/HT-2 toxin concentrations than white flour.
Wheat is one of the main dietary sources for mycotoxins that can cause adverse health effects in humans. Here we report results of a 3-year survey which compared the effects of flour type (whole-grain vs white), wheat species (common vs spelt), and farming system (organic vs conventional) on mycotoxin concentrations in UK and German wheat flour brands.
Wholegrain, conventional and organic flour contained 124, 31 and 9% higher concentrations of T-2/HT-2, DON and ZEA respectively, but concentrations of the three Fusarium mycotoxins assessed were ~10 times lower than the EC-maximum contamination levels (MCL). Thirty one percent of flour samples had Ochratoxin A (OTA) concentrations above the MCL (3 µg/kg), but OTA levels were no affected by wheat species, farming system and flour type. Results suggest that both organic and conventional primary production methods and postharvest quality assurance systems are effective for maintaining Fusarium mycotoxins, but not OTA concentrations, below the MCL.
Details
- Title
- Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany – 1. Mycotoxin content
- Creators
- Juan Wang (Author) - Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UKGultakin Hasanalieva (Author) - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UKLiza Wood (Author) - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UKEmilia Markellou (Author) - Department of Phytopathology, Benaki Phytopathological Institute (BPI), Athens, GreecePer Ole Iversen (Author) - Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, NorwayAksel Bernhoft (Author) - Department of Animal Health and Food Safety, Norwegian Veterinary Institute, P.O.Box 750 Sentrum, NO-0106 Oslo, NorwayChris Seal (Author) - Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UKMarcin Baranski - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UKVanessa Vigar (Author) - Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, AustraliaLaura Ernst (Author) - Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, AustraliaAdam Willson (Author) - Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, AustraliaBronwyn J Barkla (Author) - Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, AustraliaCarlo Leifert (Author) - Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, NorwayLeonidas Rempelos (Author) - School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK
- Publication Details
- Food Chemistry, Vol.327, 127011
- Publisher
- Elsevier Ltd
- Identifiers
- 991012925669002368
- Academic Unit
- Office of Deputy Vice Chancellor, Research; Faculty of Science and Engineering; Centre for Organics Research; Science
- Language
- English
- Resource Type
- Journal article