In-house validation of a method for determining aflatoxins B1, B2, G1 and G2 in wheat and wheat by-products

Authors

  • Felipe Machado Trombete Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos, Seropédica, RJ, Brasil.
  • Thaís Barbosa Santos Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos, Seropédica, RJ, Brasil.
  • Glória Maria Direito Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Microbiologia e Imunologia Veterinária, Seropédica, RJ, Brasil.
  • Marcelo Elias Fraga Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Microbiologia e Imunologia Veterinária, Seropédica, RJ, Brasil.
  • Tatiana Saldanha Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos, Seropédica, RJ, Brasil.

Keywords:

Triticum aestivum L., Aspergillus, mycotoxins, wheat bran, whole wheat flour.

Abstract

Aflatoxins are naturally occurring carcinogenic substances, extremely toxic to humans, which have been identified in wheat and wheat by-products. The use of reliable analytical methods to evaluate and monitor such contaminants is extremely important. This study aimed to in-house validate a methodology to determine aflatoxins B1, B2, G1 and G2 in wheat grains using pre-column derivatization and quantification by High Performance Liquid Chromatography with fluorescence detection (HPLC-FLD). Three methods were evaluated and the most suitable one was the method based on the extraction with chloroform, removal of interfering chemicals by filtration, liquid-liquid partition with hexane-methanol-water and methanol-water-chloroform and pre-column derivatization with trifluoroacetic acid. The method showed a Relative Standard Deviation lower than 15% and recovery values in the 70-110% range, with limits of detection and quantification (0.6 µg kg-1 and 1.2 µg kg-1, respectively) below the maximum level of aflatoxins allowed in wheat and wheat by-products by the European Commission (4.0 µg kg-1) and by the Brazilian legislation (5.0 µg kg-1). Using the validated method, aflatoxins were quantified in 20 commercial samples of wheat grains, wheat bran, whole wheat flour and refined wheat flour intended for direct human consumption. Six samples (30%) were positive for aflatoxins and all samples presented levels below the maximum limit stipulated by the Brazilian legislation.

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Author Biographies

Felipe Machado Trombete, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos, Seropédica, RJ, Brasil.

MSc em Ciência e Tecnologia de Alimentos/Discente de doutorado pela Universidade Federal Rural do Rio de Janeiro/Departamento de Tecnologia de Alimentos

Thaís Barbosa Santos, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos, Seropédica, RJ, Brasil.

Departamento de Tecnologia de Alimentos/Discente de Engenharia de Alimentos

Glória Maria Direito, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Microbiologia e Imunologia Veterinária, Seropédica, RJ, Brasil.

Departamento de Microbiologia e Imunologia Veterinária/Professor Adjunto

Marcelo Elias Fraga, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Microbiologia e Imunologia Veterinária, Seropédica, RJ, Brasil.

Departamento de Microbiologia e Imunologia Veterinária/Professor Adjunto

Tatiana Saldanha, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos, Seropédica, RJ, Brasil.

Departamento de Tecnologia de Alimentos/Professor Adjunto

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Published

2014-08-20

How to Cite

TROMBETE, F. M.; SANTOS, T. B.; DIREITO, G. M.; FRAGA, M. E.; SALDANHA, T. In-house validation of a method for determining aflatoxins B1, B2, G1 and G2 in wheat and wheat by-products. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 44, n. 3, p. 255–262, 2014. Disponível em: https://revistas.ufg.br/pat/article/view/25449. Acesso em: 22 nov. 2024.

Issue

v. 44, n. 3, Jul./Sep. 2014

Section

Food Science and Technology

License

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