A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples

Rashid Ramazanzadeh; Rashid Ramazanzadeh; Sanaz Ahmadi; Samaneh Rouhi

Journal of Inflammatory Diseases

The Official Journal of Qazvin University of Medical Sciences

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A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples

Author(s):

Rashid Ramazanzadeh¹,

Rashid Ramazanzadeh²,

Sanaz Ahmadi³,

Samaneh Rouhi^4,*

1Department of Laboratory Sciences, Faculty of Medicine, Islamic Azad University, Babol Branch, Babol, Iran.

2Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran.

3Social Determinants of Health Research Center, Research Institute for Health Development, Kurdistan University of Medical Sciences, Sanandaj, Iran.

4Children Growth Research Center, Research Institute for Prevention of Non-communicable Diseases, Qazvin University of Medical Sciences, Qazvin, Iran.

Journal of Inflammatory Diseases:Vol. 24, issue 4; 366-373

Article type:Case Report

How to Cite:Rashid RamazanzadehRashid RamazanzadehSanaz AhmadiSamaneh RouhiA Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples.J Inflamm Dis.24(4):e156237.

Abstract

Background: Deoxynivalenol (DON) is one of the most common mycotoxins found in cereal products. Objective: The purpose of this study is to compare the DON contamination level in raw wheat flour and bread. Methods: In this analytical study with cross-sectional design, a total of 44 wheat flour and bread samples (Lavash flour and bread, and Barbari flour and bread) were collected. The DON level was measured using ELISA method. Collected data were analyzed in SPSS software by using ANOVA and t-test considering a significance level of P≥0.05. Findings: The Mean±SD total DON level in the flour and bread samples was 0.03±0.04 and 0.12±0.21 µg/kg. The mean DON level in the Lavash and Barbari flour samples was 0.01±0.02 and 0.01±0.01 µg/kg, and in the Lavash and Barbari bread samples as 0.04±0.03 and 0.16±0.27 µg/kg, respectively. There was no statistically significant difference in the DON levels between flour and bread samples (P≥0.05). Conclusion: The presence of DON in the studied samples was observed, but its contamination level was lower than the permissible limit.

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