Sterigmatocystin Occurrence in Paddy and Processed Rice Produced in Italy in the Years 2014–2015 and Distribution in Milled Rice Fractions

Terenzio Bertuzzi*, M Romani, Silvia Rastelli, Annalisa Mulazzi, Amedeo Pietri

*Corresponding author

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

The occurrence of sterigmatocystin (STC) in paddy and processed rice samples produced\r\nin Italy was surveyed. After extraction and purification, STC was analysed using HPLC-MS/MS.\r\nSTC was detected in all paddy rice samples (n = 49), in the range 0.29–15.85 gkg1. As regards\r\nprocessed rice, a widespread contamination was found in brown and parboiled rice. All the brown\r\nrice samples were contaminated between 0.12 and 1.32 gkg1; for parboiled rice, the incidence was\r\n90.9% and the maximum level was 1.09 gkg1. The contamination in white rice was significantly\r\nlower (p < 0.01). The STC distribution in different rice fractions, obtained by the de-hulling and\r\npolishing processes, was evaluated. After de-hulling, the STC percentage remaining in brown rice\r\nwas in the range 21.2%–30.8%. The polishing process, from brown to white rice, caused another\r\nremarkable decrease of contamination; the STC remaining in white rice was 2.2%–8.3% of the amount\r\nfound in paddy rice.
Original languageEnglish
Pages (from-to)85-96
Number of pages11
JournalToxins
Volume2017
Issue number9
DOIs
Publication statusPublished - 2016

All Science Journal Classification (ASJC) codes

  • Toxicology
  • Health, Toxicology and Mutagenesis

Keywords

  • paddy rice
  • processed rice
  • sterigmatocystin

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