Masked Mycotoxins: an Emerging Issue for Food Safety

G. Galaverna, C. Dall'Asta, M. Mangia, A. Dossena and R. Marchelli
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C. Dall'Asta: Department of Organic and Industrial Chemistry, University of Parma, I-43100, Parma, Italy *E-mail: gianni.galaverna@unipr.it
M. Mangia: Department of Organic and Industrial Chemistry, University of Parma, I-43100, Parma, Italy *E-mail: gianni.galaverna@unipr.it
A. Dossena: Department of Organic and Industrial Chemistry, University of Parma, I-43100, Parma, Italy *E-mail: gianni.galaverna@unipr.it
R. Marchelli: Department of Organic and Industrial Chemistry, University of Parma, I-43100, Parma, Italy *E-mail: gianni.galaverna@unipr.it

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S89-S92

Abstract: The presence of masked or hidden forms of Fusarium mycotoxins (deoxynivalenol, DON, zearalenone, ZEN and fumonisins B1, B2 and B3) were studied in wheat and maize derived products. Significant amounts of these forms were found both in raw and in processed food commodities. Deoxynivalenol-3-glucoside was found in wheat products up to 30% of DON concentration. Bound forms of fumonisins often account for an equal or even higher amount in comparison with the free forms.

Keywords: masked mycotoxins; Fusarium toxins; maize; wheat; malting (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1064-cjfs

DOI: 10.17221/1064-CJFS

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