Author/Authors :
gholampour azizi, issa islamic azad university, babol branch - faculty of medicine - department of laboratory sciences, babol, iran , arjmandi, javid islamic azad university, ayatollah amoli branch - faculty of agriculture - department of food science and technology, amol, iran , ahmadi, sanaz kurdistan university of medical sciences - social determinants of health research center, research institute for health development, sanandaj, iran , rouhi, samaneh qazvin university of medical sciences - children growth research center, research institute for prevention of non-communicable diseases, kosar hospital - clinical research development unit, qazvin, iran
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.
Keywords :
deoxynivalenol , wheat , flour , bread
