Parboiled rice: chemical composition and the occurrence of mycotoxins
| dc.creator | Giniani Carla DORS | |
| dc.creator | Vânia da Silva BIERHALS | |
| dc.creator | Eliana BADIALE-FURLONG | |
| dc.date | 2011 | |
| dc.date.accessioned | 2026-07-07T04:19:20Z | |
| dc.description | The objective of this work was to evaluate the incidence of aflatoxin B 1 (AFB B 1 ), deoxynivalenol (DON), ochratoxin A (OTA), and zearalenone (ZEA) in parboiled rice with respect to its chemical composition. Eight lots from five different brands of parboiled rice were collected in four samplings, at different seasons, until the amount of 32 lots. It was observed that: DON was present in 22% of the samples (from 180 to 400 ppb); ZEA in 19% (from 317 to 396 ppb); OTA in 12.5% (from 13 and 26 ppb); and AFB B 1 in 9% (from 11 to 74 ppb). The results of the chemical composition were not different from those previously mentioned in the literature concerning parboiled rice. The ash and phenol levels in the contaminated parboiled rice samples suggested that those compounds had a relation to the occurrence of OTA, DON and ZEA mycotoxins. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940104025 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/457743 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.31 | |
| dc.subject | Agrociencias | |
| dc.title | Parboiled rice: chemical composition and the occurrence of mycotoxins | |
| dc.type | artículo científico |