Abstract：
:A survey of 100 samples of sorghum grains was carried out to determine Phoma spp. and tenuazonic acid (TA) contamination using molecular tools and LC-MS/MS. Sorghum samples were obtained at the following four grain maturity stages: milk (S1), soft dough (S2), hard dough (S3), and physiological maturity (S4). The results revealed a good correlation between Phoma and TA occurrence during grain development. The samples showed Phoma contamination with frequencies ranging from 2.4% (S1) to 87.4% (S4), and the molecular identification revealed P. sorghina as the only Phoma specie isolated. Tenuazonic acid was found in sorghum grains at all maturity stages. In S2, S3 and S4, 100% of the samples showed TA contamination with levels ranging from 20 to 1234µg/kg. Low levels of TA were detected in 36% of the samples collected at S1 stage. This is the first report of tenuazonic acid in Brazilian sorghum grains.
journal_name
Food Chemjournal_title
Food chemistryauthors
Oliveira RC,Goncalves SS,Oliveira MS,Dilkin P,Mallmann CA,Freitas RS,Bianchi P,Correa Bdoi
10.1016/j.foodchem.2017.03.079subject
Has Abstractpub_date
2017-09-01 00:00:00pages
491-496eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30457-0journal_volume
230pub_type
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