SciELO - Scientific Electronic Library Online

vol.40 número2Interleuquina-6 en la regulación de la ingesta energética post-ejercicio físico índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados




Links relacionados


Revista chilena de nutrición

versión On-line ISSN 0717-7518


TROMBETE, Felipe M; SALDANHA, Tatiana; DIREITO, Glória M  y  FRAGA, Marcelo E. Trichothecenes and aflatoxins contamination in wheat and wheat products: occurrence and methods of determination. Rev. chil. nutr. [online]. 2013, vol.40, n.2, pp.181-188. ISSN 0717-7518.

Trichothecenes and aflatoxins are natural contaminants produced by filamentous fungi and they are widely present in wheat. The presence of these mycotoxins are a serious public health problem because they remains stable during the industrial processes to which wheat is subjected when manufacturing derived products and due the toxic effects that can cause in human health. The aim of this review was to address the main topics related with the occurrence and quantification methods commonly used for determination of tricothecens (deoxynivalenol, nivalenol, T2-toxin and HT-2 toxin) and aflatoxins in wheat and wheat products. It can be observed that, in the last years, there was an increase in the number of papers published in international journals containing these subjects. Many studies have reported levels above the maximum allowable limits and the presence of aflatoxins and trichothecenes have also been associated with the simultaneous occurrence of other mycotoxins. The best way to reduce aflatoxin and tricothecenes contamination in wheat and wheat products is still the application of good agricultural practices for growing, harvesting and storage of grains, because although there are methods for decontamination, these are not yet implemented on a wide scale.

Palabras clave : Mycotoxins; DON; analytical methods; HPLC; fusarium spp; aspergillus spp.

        · resumen en Español     · texto en Español     · Español ( pdf )


Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons