Poster: Plant Pathogen/Symbiont Interactions
Abs #
697: Quantitative analysis of mycotoxins from Korean cereals infected with Fusarium graminearum
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Presenter: |
Kwon, Oh-Kyung , okkwon@rda.go.kr | Authors | Kwon, Oh-Kyung (A) Hong, Su-Meong (B) Choi, Dal-Soon (B) Lee, Jeom-Sik (A) Park, Dong-Soo (A) Oh, Byung-Geun (A) Yang, Sae-Joon (A) | | Affiliations: |
(A): National Yeongnam Agricultural Experiment Station, RDA, Milyang 627-803, Republic of Korea
(B): NIAST, RDA, Suwon 441-707, Republic of Korea
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The objective of this study is to analyze mycotoxins
contents in cereals infected with Fusarium graminearum and evaluate the relation of Fusarium mycotoxins concentration and ratio of infected disease in grain. We also considered diminution effect of mycotoxins contents in cereals by different processing methods. The result of quantitative analysis showed major contaminants were Deoxynivalenol(DON), Nivalenol(NIV), and Zearalenone(ZEA) and the level of NIV concentration was high in comparison with the other mycotoxins. The mycotoxins contents in hulled barley were more than those in naked barley. DON and NIV were detected in normal barleys with mean levels of 0.041~0.283 ng/g, while milled barleys were not contaminated with mycotoxins.
In the results of comparison of mycotoxins contents with ratio of infected disease, the concentration of
mycotoxins increased with disease occurrence. Total concentration range of mycotoxins detected in marketing barley was 0.284~0.593 ng/g and this level was below US/EPA guidelines. In case of wheat, the tendency of mycotoxins contents by different parts showed the order of outer bran>inner bran>flour. Effect of different processing methods on the diminution of mycotoxins contents in barleys indicated water-washed treatment, barley tea process and alcohol fermentation reduced concentration by 67%, 72.5% and 100% respectively. The residue levels of mycotoxins in boiled barley after washing treatment were barley 0.347ppm, 1'st washing 0.152ppm, 2'nd washing 0.066ppm, boiled barley 0.060ppm.
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