Abstract
Mycotoxins are the most common natural contaminants and include different types of organic compounds, such as deoxynivalenol (DON) and T-2 and HT-2 toxins. The major toxic inorganic elements include those commonly known as heavy metals, such as cadmium, nickel, and lead, and other minerals such as arsenic. In this study, micronisation and air classification technologies were applied to durum wheat (Triticum turgidum ssp. durum L.) samples to mitigate inorganic (arsenic) and organic contaminants in unrefined milling fractions and final products (pasta). The results showed the suitability of milling plants, providing less refined milling products for lowering amounts of mycotoxins (DON and the sum of T-2 and HT-2 toxins) and toxic inorganic elements (As, Cd, Ni, and Pb). The results showed an As content (in end products) similar to that obtained using semolina as raw material. In samples showing high organic contamination, the contamination rate detected in the more bran-enriched fractions ranged from 74% to 150% (DON) and from 119% to 151% (sum of T2 and HT-2 toxins) as compared to the micronised samples. Therefore, this technology may be useful for manufacturing unrefined products with reduced levels of organic and inorganic contaminants, minimising the health risk to consumers.
Highlights
Introduction iationsCurrently, cereal grains are the primary source of carbohydrates in human nutrition worldwide
All air-classified G and F fractions (220–280) collected from group I samples were analysed to show the distribution of DON and T-2 and HT-2 toxins within the same samples
A marked reduction in mycotoxin content was found in all G fractions, with no significant differences (p > 0.05) between the most contaminated cultivar samples (Saragolla and Maestà)
Summary
Introduction iationsCurrently, cereal grains are the primary source of carbohydrates in human nutrition worldwide. Durum wheat is a crop of primary importance, as semolina (obtained by milling durum wheat grain) is the basic raw material for the realisation of several highly consumed end products (pasta, couscous, bulgur, local breads) and is mainly used as a traditional food for Mediterranean populations, and it is highly appreciated worldwide. Cereals such as wheat provide most of the energy in diets, and their consumption in the form of unrefined end products provides health advantages because they are rich in bioactive compounds.
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