TY - JOUR
T1 - Sterigmatocystin Occurrence in Paddy and Processed
Rice Produced in Italy in the Years 2014–2015 and
Distribution in Milled Rice Fractions
AU - Bertuzzi, Terenzio
AU - Romani, M
AU - Rastelli, Silvia
AU - Mulazzi, Annalisa
AU - Pietri, Amedeo
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
KW - paddy rice
KW - processed rice
KW - sterigmatocystin
KW - paddy rice
KW - processed rice
KW - sterigmatocystin
UR - https://publicatt.unicatt.it/handle/10807/145918
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85014803361&origin=inward
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85014803361&origin=inward
U2 - 10.3390/toxins9030086
DO - 10.3390/toxins9030086
M3 - Article
SN - 2072-6651
VL - 2017
SP - 85
EP - 96
JO - Toxins
JF - Toxins
IS - 9
ER -