Abstract

Fusarium head blight is an important disease occurring in wheat, caused mainly by the fungus Fusarium graminearum. In addition to direct damage to crops, reduced quality and yield losses, the infected grains can accumulate mycotoxins (toxic metabolites originating from prior fungal growth), especially deoxynivalenol (DON). Wheat crops harvested in 2014/2015 in southern Brazil were affected by high levels of Fusarium head blight. In this context, the aim of this study was evaluate the mycotoxicological quality of Brazilian wheat grains and wheat products (wheat flour and wheat bran for DON. DON contamination was evaluated in 1,504 wheat and wheat product samples produced in Brazil during 2014. It was determined by high performance liquid chromatograph fitted to a mass spectrometer (LC-MS / MS). The results showed that 1,000 (66.5%) out of the total samples tested were positive for DON. The mean level of sample contamination was 1047 µg.kg-1, but only 242 samples (16.1%) had contamination levels above the maximum permissible levels (MPL) - the maximum content allowed by current Brazilian regulation. As of 2017, MPL will be stricter. Thus, research should be conducted on DON contamination of wheat and wheat products, since wheat is a raw material widely used in the food industry, and DON can cause serious harm to public health.

Highlights

  • As a result of its nutritional properties, wheat (Triticum aestivum L.) is one of the most frequently eaten cereals all over the world by both humans and animals (Vieira, 2006)

  • One of the best-known diseases that commonly affect this cereal is Fusarium head blight, triggered by infection of Fusarium fungi, which cause diseases in plants and produce toxic substances known as mycotoxins through their secondary metabolism (Calori-Domingues et al, 2007)

  • It was found that 94% of the Brazilian wheat and 88% of the imported wheat were contaminated with mean levels of 332 and 90 μg.Kg-1, respectively

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Summary

Introduction

As a result of its nutritional properties, wheat (Triticum aestivum L.) is one of the most frequently eaten cereals all over the world by both humans and animals (Vieira, 2006). Brazil is not self-sufficient in the production of this cereal; producing less than half of its consumption needs, and such production is subject to market fluctuations. The southern region of Brazil accounts for 94.6% of the national production of wheat. Given the characteristics of the cropping system, the average grain yield in this region is not the highest in Brazil (Empresa Brasileira de Pesquisa Agropecuária, 2013). The quality of products after wheat processing is directly related to the quality of grains to be processed; careful cultivation, harvesting and storage of this cereal are crucial (Vieira, 2006). One of the best-known diseases that commonly affect this cereal is Fusarium head blight, triggered by infection of Fusarium fungi, which cause diseases in plants and produce toxic substances known as mycotoxins through their secondary metabolism (Calori-Domingues et al, 2007)

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