Abstract:
:Multiple mycotoxins can contaminate foods simultaneously leading to increased risks for human health. To assess exposure and health risks of 9 mycotoxins, we employed a multiple immunoaffinity column - high performance liquid chromatography method to determine their concentrations of 35 whole wheat flour and 50 refined wheat flour samples from China. The recoveries of the validated method were 75.78-118.24%, and the limits of detection and quantification were 1.5-20 and 5.0-60 µg kg-1, respectively. Multiple mycotoxins were detected in 37.1% of whole wheat flour and 8% of refined wheat flour. In the worst-case scenario, the hazard index was 222.69% for male and 253.97% for female with a cumulative exposure to Fusarium mycotoxins through consuming whole wheat flour, and deoxynivalenol was the main mycotoxin detected. In conclusion, whole wheat flour should be regarded with more health concern because of cumulative effects of co-occurred mycotoxins.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhang Y,Pei F,Fang Y,Li P,Zhao Y,Shen F,Zou Y,Hu Qdoi
10.1016/j.foodchem.2018.09.127subject
Has Abstractpub_date
2019-03-01 00:00:00pages
763-769eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31698-4journal_volume
275pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Glycoside hydrolase family 8 (GH8) includes endoglucanases, lichenases, chitosanases and xylanases, which are essential for polysaccharides breakdown. In this work, we studied a thermally stable GH8 from the cellulose synthase complex of Enterobacter sp. R1, for deconstruction of β-glucans. The biochemical characteriz...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.124999
更新日期:2019-11-15 00:00:00
abstract::This paper describes a comparison of the properties of the three versions of the QuEChERS method (quick, easy, cheap, effective, rugged and safe) - the original (unbuffered), acetate-buffered, and citrate-buffered methods - for the determination of fenobucarb residues in beef muscles via liquid chromatography-electros...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.12.029
更新日期:2013-06-15 00:00:00
abstract::Vinasse pike eel (Muraenesox cinereus) is a traditional Chinese food with a characteristic flavour, taste, and nutritional composition. Its flavour is closely related to the molecular nutritional composition of this food pickled product. In this study, we characterised the changes in the nutritional composition of pik...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.12.089
更新日期:2017-06-01 00:00:00
abstract::Tomato ketchup, barbeque sauce, sweet chili sauce, and spaghetti sauce were gamma irradiated at 0, 1, 5, and 10 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiated sauces, targeting radiation-induced cellulose radicals and using a modified sample pretreatment method. The samples were f...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.11.044
更新日期:2013-06-01 00:00:00
abstract::The properties and viscosity-reduction mechanism of corn flour irradiated by electron beam have not been understood properly. Here, we investigate the effects of electron beam irradiation (EBI) on the gelatinization and physicochemical properties of corn flour irradiated by 0-5.40kGy of electron beam. The total starch...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.152
更新日期:2017-10-15 00:00:00
abstract::Recently, it has been reported that low molecular weight laminarin had enhanced biological activities. In this study, laminarin was degraded by gamma irradiation, and the changes in its structure and antioxidant property were investigated. Gel permeation chromatography data showed that the average molecular weight of ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.03.078
更新日期:2011-11-15 00:00:00
abstract::Phenolic compounds were extracted from pomegranate (Punica granatum L.) peel, mesocarp and arils. Extracts and juices were characterised by HPLC-DAD-ESI/MS(n). In total, 48 compounds were detected, among which 9 anthocyanins, 2 gallotannins, 22 ellagitannins, 2 gallagyl esters, 4 hydroxybenzoic acids, 7 hydroxycinnami...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2010.12.156
更新日期:2011-07-15 00:00:00
abstract::The aim of this study was to discover the unique volatile compositional traits of retail milk from different production systems. Forty-four retail milk samples were analyzed, including organic milk (n=10), conventional milk (n=14) and pasture milk (n=20) from winter (n=22) and summer (n=22). Proton transfer reaction q...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.099
更新日期:2018-01-15 00:00:00
abstract::Red cabbage contains glucosinolates, precursors to health-promoting isothiocyanates. However, raw cabbage often releases mainly epithionitriles and nitriles from glucosinolates. To increase isothiocyanate formation, the effect of acid usage in the preparation of red cabbage was evaluated. Moreover, the effects of the ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126694
更新日期:2020-08-15 00:00:00
abstract::Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, ess...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.01.002
更新日期:2014-07-01 00:00:00
abstract::This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% (T1) and 1.2% along with PEF processing (T2). A significant (p < 0.05) effect of PEF was observed...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125622
更新日期:2020-02-15 00:00:00
abstract::Sodium chloride has been shown to promote chlorination of glycerol during thermal processing. However, the detailed mechanism of this reaction is not well understood. Preliminary experiments have indicated that the reaction mixture should contain an amino acid and it should be dissolved thoroughly in water in order to...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.06.047
更新日期:2015-01-01 00:00:00
abstract::Policosanol (PC) is a mixture of health promoting bioactive long-chain aliphatic alcohols. Here, we report that green tea (Camellia sinensis) leaves are the exceptionally rich plant-sources of PC. Young and tender leaves and old and turf leaves of C. sinensis were hand-picked in spring and autumn. The total contents o...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.02.027
更新日期:2016-08-01 00:00:00
abstract::Montmorillonite calcium (MMT-Ca) was functionalized with cetyltrimethylammonium bromide (CTAB) via cationic exchange effects. Compared with MMT-Ca, the resulting CTAB functionalized MMT-Ca (CTAB/MMT-Ca) greatly increased the oxidation peak current of sunset yellow, indicative of strong signal enhancement effects. The ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.10.075
更新日期:2015-04-15 00:00:00
abstract::Whole grains and pulses are rich in nutrients but often avoided by individuals with gastrointestinal disorders, due to high levels of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). This study investigated the impact of malting as delivery-system for endogenous enzymes. Malts from barley and wheat (nat...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128549
更新日期:2021-05-01 00:00:00
abstract::This paper discusses one of the major concerns in pesticide residue analysis: the matrix effect related to gas chromatography (GC), which can adversely affect quantification. In this study, a comparison of approaches for dealing with the matrix effect was investigated for 236 pesticides in complex matrices, including ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.130
更新日期:2019-05-01 00:00:00
abstract::A simple method based on high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for the simultaneous determination of organotins-tri-n-butyltin chloride (TBT), triphenyltin chloride (TPT), dibutyltin dichloride (DBT), and diphenyltin dichloride (DPT)-in plastic food packaging. Samples...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.02.115
更新日期:2015-08-15 00:00:00
abstract::The well-known pleiotropic health benefits of green tea are mainly attributed to epigallocatechin-3-gallate (EGCG), a polyphenolic compound from the group of catechins. EGCG's poor stability and intestinal permeability, however, can strongly impair its biological activities. In this work, EGCG-loaded nanostructured li...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.019
更新日期:2017-12-15 00:00:00
abstract::Glucosinolates are the characteristic secondary metabolites of plants in the order Brassicales. To date the common DIN extraction 'desulfo glucosinolates' method remains the common procedure for determination and quantification of glucosinolates. However, the desulfation step in the extraction of glucosinolates from M...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.06.043
更新日期:2015-01-01 00:00:00
abstract::A multiresidue method based on modified QuEChERS (quick, easy, cheap, effective, rugged and safe) sample preparation, followed by liquid chromatography tandem mass spectrometry (LC-MS/MS) was developed and validated for the determination of 109 selected multiclass pesticides in tomatoes. The recovery yields ranged fro...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.12.083
更新日期:2015-06-01 00:00:00
abstract::Rice bran oil (RBO) contains significant amounts of the natural antioxidants γ-oryzanol and tocopherols, which are lost to a large degree during oil refining. This results in a number of industrial residues with high contents of these phytochemicals. With the aim of supporting the development of profitable industrial ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.03.059
更新日期:2012-10-01 00:00:00
abstract::Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and their wines. Recently, a new MP - 2,5-dimethyl-3-methoxypyrazine (DMMP) - has been reported as a possible constituent of wine. This study sought to develop a rapid and reliable method for quantifying DMMP, isopropyl methox...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.03.044
更新日期:2014-10-01 00:00:00
abstract::Gray mold caused by Botrytis cinerea is a major postharvest disease of table grapes that leads to enormous economic losses during storage and transportation. The objective of this study was to evaluate the effectiveness of fulvic acid on controlling gray mold of table grapes and explore its mechanism of action. The re...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.015
更新日期:2019-07-15 00:00:00
abstract::Mechanical wounding causes significant economic losses of fresh produce due to accelerated senescence and spoilage as well as loss of nutritional value. Here, pre-application of oligogalacturonides (OGs) enzymatically hydrolyzed from apple pectin effectively reduced the healing times of mechanical wounds from>24 h in ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127992
更新日期:2021-02-01 00:00:00
abstract::A new separation and pre-concentration method for spectrophotometric determination of glyphosate herbicide was developed. Glyphosate was converted into dithiocarbamic acid with CS2, followed by copper in the presence of ammonia to promote complex formation. This complex was collected in a CH2Cl2 organic drop and absor...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.063
更新日期:2017-09-01 00:00:00
abstract::Multielement isotope ratio was assessed in fat and defatted (protein) fillet of 130 rainbow trout, reared with feed incorporating a high or low fish content in 20 Italian farms, focusing on two northern Italian regions (Friuli Venezia Giulia and Trentino). The aim was to investigate the ability of isotopic analysis to...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.017
更新日期:2018-11-30 00:00:00
abstract::The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.02.140
更新日期:2014-09-01 00:00:00
abstract::Protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate. The hydrolysis process was performed with the use of commercial available enzyme (Alcalase) over a 2 and 4 h incubation period. Chemical and amino acid composition as well as functional properties of resultant hydro...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.03.054
更新日期:2014-09-15 00:00:00
abstract::During soya seeds germination in FeSO(4) solutions their phytoferritin content is multiplied. Prepared soybean sprouts have been proposed as a safe and easily available source of iron supplementation. The preparation was compared with FeSO(4) and ferritin isolates, using rats with induced iron deficiency anaemia. Afte...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.06.113
更新日期:2012-12-15 00:00:00
abstract::In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I- to form I3-. Anionic I3- rea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.104
更新日期:2017-10-01 00:00:00