Impact of durum wheat milling on deoxynivalenol distribution in the outcoming fractions

Rios Gilbert, Zakhia-Rozis Nadine, Chaurand M., Richard-Forget Florence, Samson M.F., Abécassis Joël, Lullien Pellerin V.. 2009. Impact of durum wheat milling on deoxynivalenol distribution in the outcoming fractions. Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 26 (4) : pp. 487-495.

Journal article ; Article de revue à facteur d'impact
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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q2, Sujet : CHEMISTRY, APPLIED / Quartile : Q3, Sujet : TOXICOLOGY

Abstract : The milling behaviour of two naturally infected samples of durum wheat grain with contrasting levels of mycotoxins was studied. Although the two samples showed a similar milling behaviour, an increase of ?20% in deoxynivalenol (DON) levels was found in semolina from the sample containing the higher level of mycotoxin. However, even if the highest concentration of DON was found in fractions originating from the grain outer layers, the mycotoxin contamination in semolina and flours were not related to the amount of two compounds (ash or phytic acid) used to monitor these external tissues. The presence of the trichothecene-producing fungi in the inner-most semolina fraction was also shown using specific DNA primers and PCR amplification. Comparison of DON concentrations in the feed stock and corresponding output at each milling step or grinding of semolina fractions followed by sizing showed that concentration of mycotoxin occurs in the finest particles at the first processing steps. Therefore, DON contamination of milling fractions is not simply due to the presence of peripheral grain tissues. (Résumé d'auteur)

Mots-clés Agrovoc : Blé dur, Fusarium, Mycotoxine, Mouture, Technologie alimentaire, Qualité, Triticum durum

Classification Agris : Q03 - Food contamination and toxicology
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Zakhia-Rozis Nadine, CIRAD-DG-DSI (FRA)
  • Richard-Forget Florence, INRA (FRA)
  • Abécassis Joël, CIRAD-PERSYST-UMR IATE (FRA)
  • Lullien Pellerin V., CIRAD-PERSYST-UMR IATE (FRA)

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