Evaluation of mycotoxins Levels (ochratoxin A, zearalenone and deoxynivalenol), in wheat flour milling from Bushehr province

Wheat is a strategic and important crop in human life and can be said to be the most consumed agricultural product and it supplies more than 40% of the energy needed for physical activity to most people around the world. Wheat in the field and storage can be invaded by different microorganisms, especially fungi. So, it can play a very important role in endangering human health. Therefore, due to some carcinogenic and mutagenic effects of mycotoxins, the aim of this study was to determine the contamination of flour produced in Bushehr province. In this study, flour samples were collected from three flour producing milling during 3 months (April, May and June), randomly. In order to recognized contamination to mycotoxins (ochratoxin A, deoxynivalenol and zearalenone), reverse phase high performance liquid chromatography (HPLC) and fluorescence detector (FLD) have been used. The obtained data were analyzed by SPSS software. The total samples examined, the levels of contamination of ochratoxin A, deoxynivalenol and zearalenone were in milling A (23.07, 538.63 and 99.16 ng/g), milling B (28.87, 741.5 and 96.71 ng/g) and in milling C (27.92, 759.16 and 94.18 ng/g), respectively. Based on the results, the mean concentrations of ochratoxin A, deoxynivalenol and zearalenone in wheat flour samples were significantly lower than the mycotoxins permitted in wheat determined by the Institute of Standards and Industrial Research of Iran and there is no danger to the health of consumers at this level of pollution.

Keywords:

Flour , Mycotoxins , Ochratoxin A , Deoxynivalenol , Zearalenone , Bushehr