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dc.creatorStanković, Slavica
dc.creatorLević, Jelena
dc.creatorIvanović, Dragica
dc.creatorStanković, Goran
dc.creatorKrnjaja, Vesna
dc.creatorTančić, Sonja
dc.date.accessioned2019-05-16T12:14:15Z
dc.date.available2019-05-16T12:14:15Z
dc.date.issued2012
dc.identifier.issn0956-7135
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/420
dc.description.abstractThe natural occurrence of fumonisin B-1 (FB1) and its co-occurrence with zearalenone (ZEA), T-2 toxin and deoxynivalenol (DON) were surveyed in 103 winter wheat samples collected after four to six-month storage in family barns from different locations in Serbia. All 103 samples were mycotoxin positive. The mean concentrations of all mycotoxins except ZEA were greater in 2005 than in 2007. FB1 was detected in 82.1% and 92.0% of all samples with ranges of 750-5400 mu g kg(-1) (mean, 2079.45 mu g kg(-1)) and 750-4900 mu g kg(-1) (mean 918.76 mu g kg(-1)) in 2005 and 2007, respectively. Moderate positive correlations were found between FB1 and DON concentrations (r = 0.56 in 2005 and r = 0.54 in 2007) and between FB1 and ZEA concentrations (r = 0.48 in 2005 and r = 0.60 in 2007), while a moderate negative correlation was detected between the production of FB1 and T-2 toxin in 2007 (r = -0.33). This is the first report of FB1 occurrence in naturally-contaminated wheat grain and its simultaneous occurrence with ZEA, DON and T-2 toxin in Serbia. Moreover, this is one of the rare reports presenting the occurrence of FB1 on wheat in the world.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31023/RS//
dc.rightsrestrictedAccess
dc.sourceFood Control
dc.subjectWheaten
dc.subjectfumonisin B-1en
dc.subjectDeoxynivalenolen
dc.subjectT-2 toxinen
dc.subjectZearalenoneen
dc.titleFumonisin B-1 and its co-occurrence with other fusariotoxins in naturally-contaminated wheat grainen
dc.typearticle
dc.rights.licenseARR
dc.citation.volume23
dc.citation.issue2
dc.citation.spage384
dc.citation.epage388
dc.citation.other23(2): 384-388
dc.citation.rankM21
dc.identifier.wos000296302700014
dc.identifier.doi10.1016/j.foodcont.2011.08.003
dc.identifier.scopus2-s2.0-84860416551
dc.identifier.rcubconv_794
dc.type.versionpublishedVersion


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