Evaluation of mycotoxin Levels [oflatoxins (B1, B2, G1 & G2)], in wheat flour milling from Bushehr province

Flour is the primary product of products such as bread and other related foods such as pasta, which has a special role in providing human s food resources of most people around the world. Cereal contamination of fungi causes major damage to food production, which is highly likely to be contaminated with a variety of fungi and as a result of the production of mycotoxins due to the way food is prepared and stored. 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. 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 mycotoxin [oflatoxins (B1, B2, G1 and G2)], reverse phase high performance liquid chromatography (HPLC) and fluorescence detector (FLD) have been used. The obtained data were analyzed by SPSS software. The samples examined, the levels of contamination of oflatoxins B1, B2, G1 and G2 were in milling A (0.76, 8.70, 2.64 and 12.21 ng/g), milling B (0.82, 9.06, 3.58 and 10.22 ng/g) and in milling C (0.91, 6.41, 8.70 and 4.01 ng/g), respectively. According to the results of all samples, the levels of mycotoxins were acceptable for consumption according to the limits set by the Iran national standard and they are considered safe for edible use.

Keywords:

Flour , Mycotoxins , Oflatoxins , HPLC , Bushehr