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Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition

2010Journal article Restricted access
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dc.contributor.authorDuarte, S.C.
dc.contributor.authorBento, J.M.V.
dc.contributor.authorPena, A.
dc.contributor.authorLino, C.M.
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorAlves, M. Rui
dc.contributor.authorPereira, J.A.
dc.date.accessioned2011-01-14T12:30:54Z
dc.date.available2011-01-14T12:30:54Z
dc.date.issued2010
dc.description.abstractThe nearly ubiquitous consumption of cereals all over the world renders them an important position in international nutrition, but concurrently allocates exposure to possible contained contaminants. Mycotoxins are natural food contaminants, difficult to predict, evade, and reduce, so it is important to establish the real contribution of each contaminated food product, with the aim to evaluate mycotoxin exposure. This was the key objective of this survey and analysis for ochratoxin A content on 274 samples of commercialized bread in the Portuguese market, during the winter 2007. Different bread products were analyzed through an HPLC-FD method, including traditional types, novel segments, and different grain based bread products. A wide-ranging low level contamination was observed in all regions and types of bread products analyzed, especially in the Porto and Coimbra regions, and in the maize and whole-grain or fiber-enriched bread. Nevertheless, the exposure through contaminated wheat bread continues to be the most significant, given its high consumption and dominance in relation to the other types of bread.por
dc.description.sponsorshipFCTpor
dc.identifier.citationDuarte, S.; Bento, J.; Pena, A.; Lino, C.M.; Delerue-Matos, C.; Oliveira, M.B.P.P.; Alves, M.R.; Pereira, J.A. (2010). Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition. Food and Chemical Toxicology. ISSN 0278-6915. 48:8-9, p. 2139-2147por
dc.identifier.doi10.1016/j.fct.2010.05.019
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/3121
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectOchratoxin Apor
dc.subjectBreadpor
dc.subjectExposurepor
dc.subjectCerealpor
dc.subjectOriginpor
dc.subjectPortugalpor
dc.titleInfluencing factors on bread-derived exposure to ochratoxin A: type, origin and compositionpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F65528%2F2006/PT
oaire.citation.endPage2147por
oaire.citation.issue48(8-9)por
oaire.citation.startPage2139por
oaire.citation.titleFood and Chemical Toxicologypor
oaire.fundingStream5876-PPCDTI
person.familyNamePereira
person.givenNameJosé Alberto
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57204366348
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857
relation.isProjectOfPublication430a3a4c-6ece-4958-b3ee-3c80a40c4b5b
relation.isProjectOfPublication.latestForDiscovery430a3a4c-6ece-4958-b3ee-3c80a40c4b5b

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