Occurrence of diacetoxyscirpenol (anguidine) in processed cereals and pulses in Turkey by HPLC

Gülden Z. Omurtag*, Ayfer Tozan, Okan Sirkecioǧlu, Volkan Kumbaraci, Sevim Rollas

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

The purpose of this study was to investigate the diacetoxyscirpenol (DAS, anguidine) level of contaminated cereal and pulse products in Turkey. DAS was detected using high performance liquid chromatography (HPLC) with diode array detector (DAD) at 205 nm and suspicious the results for two specimens suspected to contain DAS were confirmed by gas chromatography-mass spectrometry (GC-MS). An acetonitrile-water (21 + 4, v/v) extract of the sample was cleaned up on a column packed with alumina/charcoal (0.35 g + 0.40 g). The minimum detectable amount of DAS was 16 ng/injection, limit of detection was 0.8 μg/g for HPLC. A total of 85 commercially available cereal and pulse product samples, collected from markets and street bazaars, were analyzed. The recoveries for corn flour with the known amounts of DAS (2, 3, 4 μg/g) were 85.3% (SD 4.81, n = 5), 98.1% (SD 12.6, n = 5) and 96.4% (SD 3.2, n = 5), respectively. DAS was detected in none of the cereal and pulse products.

Original languageEnglish
Pages (from-to)970-974
Number of pages5
JournalFood Control
Volume18
Issue number8
DOIs
Publication statusPublished - Aug 2007

Funding

The results presented in this study were obtained during an investigation supported by the Scientific Research Projects Commission of Marmara University; project number SAĞ-044/230804.

FundersFunder number
Marmara ÜniversitesiSAĞ-044/230804

    Keywords

    • Cereals
    • Diacetoxyscirpenol
    • HPLC
    • Pulses

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