Determinação de micotoxina Desoxinivalenol (DON) em pães brancos e integrais comercializados na cidade de Ponta Grossa - PR

Abstract

Foods are subject to contamination by toxic substances whose ingestion can cause health damage. Mycotoxins are secondary metabolites of some fungal species, including those of the genus Fusarium. Deoxynivalenol (DON) is the mycotoxin of the class of trichothecenes most commonly found in grains and its ingestion can cause nausea, vomiting and diarrhea, so it is also known as vomitoxin. The distribution of the mycotoxin is not uniform in the grain, presenting higher concentrations in the bran. Grain transformation processes can significantly reduce DON concentration by reducing human exposure to this mycotoxin. Recently ANVISA published Resolution RDC No. 7 of February 18, 2011, which determines the maximum tolerated limits of mycotoxins in food. The objective of this work was to determine the presence and concentration of DON in white and whole-grain breads. Samples of white and whole-grain breads from five different commercial brands were analyzed using the Veratox® Quantitative Kit for vomitoxin, which consists of an immunoabsorbent test linked to direct competitive enzymes. All samples showed contamination, but at levels below the maximum tolerated limit (1750 μg / kg) established by the legislation. The results of the average levels of DON in flour and meal in 2012 show that the bran presents high levels of DON in relation to the flour. However, in the comparative analysis of white and whole-grain breads, a pattern of contamination levels was not observed. The results demonstrate that greater control of wheat grains is needed to reduce the concentration of DON in wheat products.