Determination of Zearalenone concenteration in wheat, Oat and Maize breads in Isfahan

• Main Authors: E Rahimi, A Shakerian, G Raeisi
• Format: Article
• Language: fas
• Published: Islamic Azad University, Tabriz Branch 2015-08-01
• Series: Bihdāsht-i Mavādd-i Ghaz̠āyī
• Subjects: MYCOTOXIN; Zearalenone; Bread; ELISA
• Online Access: http://jfh.iaut.ac.ir/article_519073_5f9f9a6d5888a8785e2b0abd2c84c1e3.pdf

Zearalenone is a mycotoxin that poses a risk to human health due to its oestrogenic, immunotoxigenic, teratogenic and carcinogenic effects. This study was undertaken to determine the concentration of zearolenone in different types of bread consumed in Isfahan. In a descriptive study, a total of 60 samples consisting of wheat, oat and maize breads was obtained from Isfahan retails from October 2011 to December 2012. Using ELISA method the samples were surveyed for the presence of zearalenone. According to the results, concentration of zearalenone in positive samples ranged between 0.35 and 45.38 ng/g. Moreover, the mean and standard deviation of zearalenone concentration in wheat, oat and maize breads were estimated as 3.94 ± 6.21, 8.52 ±12.81 and 9.53 ±10.35 ng/g, respectively. Any positive sample contained zearalenone concentration more than the maximum level of 50 ng/g set by the European Regulation for zearalenone in cereals and bread. However, it is essential to continuously monitor the zearalenone contamination level in cereals and particularly in wheat.