Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina

Autores
Castañares, Eliana; Pavicich, Maria A.; Dinolfo, María Inés; Moreyra, Federico; Stenglein, Sebastian Alberto; Patriarca, Andrea
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Background: Barley (Hordeum vulgare L.) is one of the most important cereals worldwide, and its quality is affected by fungal contamination such as species of the genus Alternaria. No information is available about the occurrence of Alternaria mycotoxins in Argentinean barley grains, which is of concern, because they can be transferred into malt and beer. The aim of this study was to analyze the occurrence of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA), in malting barley grains from the main producing regions of Argentina during 2014 and 2015 growing seasons. Results: The most frequent mycotoxin was AOH (64 %), and was detected in higher levels (712 μg Kg‐1) compared to other studies, followed by TeA (37 %, 1522 μg Kg‐1), while AME was present in five samples in the 2015 growing season only, with a mean of 4876 μg Kg‐1. A similar frequency of mycotoxin occurrence was observed in both years (80.8 % vs. 85.3 %), but a more diverse contamination was found in 2015, which was characterized by lower accumulated precipitation. Nevertheless, AOH was more frequently found in 2014 than in 2015 (80.8 % and 47.1 %, respectively). A negative correlation between AOH concentration and temperature was observed. The susceptibility of different barley varieties to mycotoxin accumulation varied with the mycotoxin, geographical location and meteorological conditions. Conclusion: The results obtained in the present work represent a tool for risk assessment of the exposition to these mycotoxins and could be used by food safety authorities to determine the need of their regulation. Furthermore, the establishment of a HACCP system to minimize fungal and mycotoxin contamination in barley from farm to processing could be apply to ensure food safety.
EEA Bordenave
Fil: Castañares, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biologia Funcional y Biotecnología; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Pavicich, Maria A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Micología y Botánica; Argentina
Fil: Dinolfo, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biologia Funcional y Biotecnología; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Moreyra, Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bordenave; Argentina
Fil: Stenglein, Sebastian Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biologia Funcional y Biotecnología; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Patriarca, Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Micología y Botánica; Argentina
Fuente
Journal of the Science of Food and Agriculture 100 (3) : 1004-1011 (February 2020)
Materia
Cebada Cervecera
Hordeum Vulgare
Alternaria
Micotoxinas
Enfermedades de las Plantas
Malting Barley
Mycotoxins
Plant Diseases
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6252
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oai_identifier_str oai:localhost:20.500.12123/6252
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network_name_str INTA Digital (INTA)
spelling Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of ArgentinaCastañares, ElianaPavicich, Maria A.Dinolfo, María InésMoreyra, FedericoStenglein, Sebastian AlbertoPatriarca, AndreaCebada CerveceraHordeum VulgareAlternariaMicotoxinasEnfermedades de las PlantasMalting BarleyMycotoxinsPlant DiseasesBackground: Barley (Hordeum vulgare L.) is one of the most important cereals worldwide, and its quality is affected by fungal contamination such as species of the genus Alternaria. No information is available about the occurrence of Alternaria mycotoxins in Argentinean barley grains, which is of concern, because they can be transferred into malt and beer. The aim of this study was to analyze the occurrence of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA), in malting barley grains from the main producing regions of Argentina during 2014 and 2015 growing seasons. Results: The most frequent mycotoxin was AOH (64 %), and was detected in higher levels (712 μg Kg‐1) compared to other studies, followed by TeA (37 %, 1522 μg Kg‐1), while AME was present in five samples in the 2015 growing season only, with a mean of 4876 μg Kg‐1. A similar frequency of mycotoxin occurrence was observed in both years (80.8 % vs. 85.3 %), but a more diverse contamination was found in 2015, which was characterized by lower accumulated precipitation. Nevertheless, AOH was more frequently found in 2014 than in 2015 (80.8 % and 47.1 %, respectively). A negative correlation between AOH concentration and temperature was observed. The susceptibility of different barley varieties to mycotoxin accumulation varied with the mycotoxin, geographical location and meteorological conditions. Conclusion: The results obtained in the present work represent a tool for risk assessment of the exposition to these mycotoxins and could be used by food safety authorities to determine the need of their regulation. Furthermore, the establishment of a HACCP system to minimize fungal and mycotoxin contamination in barley from farm to processing could be apply to ensure food safety.EEA BordenaveFil: Castañares, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biologia Funcional y Biotecnología; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; ArgentinaFil: Pavicich, Maria A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Micología y Botánica; ArgentinaFil: Dinolfo, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biologia Funcional y Biotecnología; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; ArgentinaFil: Moreyra, Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bordenave; ArgentinaFil: Stenglein, Sebastian Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biologia Funcional y Biotecnología; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; ArgentinaFil: Patriarca, Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Micología y Botánica; ArgentinaWileyinfo:eu-repo/date/embargoEnd/2020-11-022019-10-31T14:31:22Z2019-10-31T14:31:22Z2019-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/6252https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.101010022-51421097-0010https://doi.org/10.1002/jsfa.10101Journal of the Science of Food and Agriculture 100 (3) : 1004-1011 (February 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:14Zoai:localhost:20.500.12123/6252instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:15.592INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina
title Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina
spellingShingle Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina
Castañares, Eliana
Cebada Cervecera
Hordeum Vulgare
Alternaria
Micotoxinas
Enfermedades de las Plantas
Malting Barley
Mycotoxins
Plant Diseases
title_short Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina
title_full Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina
title_fullStr Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina
title_full_unstemmed Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina
title_sort Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina
dc.creator.none.fl_str_mv Castañares, Eliana
Pavicich, Maria A.
Dinolfo, María Inés
Moreyra, Federico
Stenglein, Sebastian Alberto
Patriarca, Andrea
author Castañares, Eliana
author_facet Castañares, Eliana
Pavicich, Maria A.
Dinolfo, María Inés
Moreyra, Federico
Stenglein, Sebastian Alberto
Patriarca, Andrea
author_role author
author2 Pavicich, Maria A.
Dinolfo, María Inés
Moreyra, Federico
Stenglein, Sebastian Alberto
Patriarca, Andrea
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Cebada Cervecera
Hordeum Vulgare
Alternaria
Micotoxinas
Enfermedades de las Plantas
Malting Barley
Mycotoxins
Plant Diseases
topic Cebada Cervecera
Hordeum Vulgare
Alternaria
Micotoxinas
Enfermedades de las Plantas
Malting Barley
Mycotoxins
Plant Diseases
dc.description.none.fl_txt_mv Background: Barley (Hordeum vulgare L.) is one of the most important cereals worldwide, and its quality is affected by fungal contamination such as species of the genus Alternaria. No information is available about the occurrence of Alternaria mycotoxins in Argentinean barley grains, which is of concern, because they can be transferred into malt and beer. The aim of this study was to analyze the occurrence of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA), in malting barley grains from the main producing regions of Argentina during 2014 and 2015 growing seasons. Results: The most frequent mycotoxin was AOH (64 %), and was detected in higher levels (712 μg Kg‐1) compared to other studies, followed by TeA (37 %, 1522 μg Kg‐1), while AME was present in five samples in the 2015 growing season only, with a mean of 4876 μg Kg‐1. A similar frequency of mycotoxin occurrence was observed in both years (80.8 % vs. 85.3 %), but a more diverse contamination was found in 2015, which was characterized by lower accumulated precipitation. Nevertheless, AOH was more frequently found in 2014 than in 2015 (80.8 % and 47.1 %, respectively). A negative correlation between AOH concentration and temperature was observed. The susceptibility of different barley varieties to mycotoxin accumulation varied with the mycotoxin, geographical location and meteorological conditions. Conclusion: The results obtained in the present work represent a tool for risk assessment of the exposition to these mycotoxins and could be used by food safety authorities to determine the need of their regulation. Furthermore, the establishment of a HACCP system to minimize fungal and mycotoxin contamination in barley from farm to processing could be apply to ensure food safety.
EEA Bordenave
Fil: Castañares, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biologia Funcional y Biotecnología; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Pavicich, Maria A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Micología y Botánica; Argentina
Fil: Dinolfo, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biologia Funcional y Biotecnología; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Moreyra, Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bordenave; Argentina
Fil: Stenglein, Sebastian Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biologia Funcional y Biotecnología; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Patriarca, Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Micología y Botánica; Argentina
description Background: Barley (Hordeum vulgare L.) is one of the most important cereals worldwide, and its quality is affected by fungal contamination such as species of the genus Alternaria. No information is available about the occurrence of Alternaria mycotoxins in Argentinean barley grains, which is of concern, because they can be transferred into malt and beer. The aim of this study was to analyze the occurrence of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA), in malting barley grains from the main producing regions of Argentina during 2014 and 2015 growing seasons. Results: The most frequent mycotoxin was AOH (64 %), and was detected in higher levels (712 μg Kg‐1) compared to other studies, followed by TeA (37 %, 1522 μg Kg‐1), while AME was present in five samples in the 2015 growing season only, with a mean of 4876 μg Kg‐1. A similar frequency of mycotoxin occurrence was observed in both years (80.8 % vs. 85.3 %), but a more diverse contamination was found in 2015, which was characterized by lower accumulated precipitation. Nevertheless, AOH was more frequently found in 2014 than in 2015 (80.8 % and 47.1 %, respectively). A negative correlation between AOH concentration and temperature was observed. The susceptibility of different barley varieties to mycotoxin accumulation varied with the mycotoxin, geographical location and meteorological conditions. Conclusion: The results obtained in the present work represent a tool for risk assessment of the exposition to these mycotoxins and could be used by food safety authorities to determine the need of their regulation. Furthermore, the establishment of a HACCP system to minimize fungal and mycotoxin contamination in barley from farm to processing could be apply to ensure food safety.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-31T14:31:22Z
2019-10-31T14:31:22Z
2019-10
info:eu-repo/date/embargoEnd/2020-11-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/6252
https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10101
0022-5142
1097-0010
https://doi.org/10.1002/jsfa.10101
url http://hdl.handle.net/20.500.12123/6252
https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10101
https://doi.org/10.1002/jsfa.10101
identifier_str_mv 0022-5142
1097-0010
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal of the Science of Food and Agriculture 100 (3) : 1004-1011 (February 2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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