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dc.contributor.author
Romero Bernal, Ángela Rocío  
dc.contributor.author
Reynoso, Cora Marcela  
dc.contributor.author
García Londoño, Víctor Alonso  
dc.contributor.author
Broggi, Leticia Elvira  
dc.contributor.author
Resnik, Silvia Liliana  
dc.date.available
2020-11-10T14:23:43Z  
dc.date.issued
2019-01  
dc.identifier.citation
Romero Bernal, Ángela Rocío; Reynoso, Cora Marcela; García Londoño, Víctor Alonso; Broggi, Leticia Elvira; Resnik, Silvia Liliana; Alternaria toxins in Argentinean wheat, bran, and flour; Taylor & Francis Ltd; Food Additives And Contaminants. Part B - Surveillance Communications; 12; 1; 1-2019; 24-30  
dc.identifier.issn
1939-3210  
dc.identifier.uri
http://hdl.handle.net/11336/118033  
dc.description.abstract
Alternaria species have been reported to infect a wide variety of vegetables, fruits, and cereal crops. Wheat is one of the most consumed cereal worldwide. A sensitive HPLC-DAD methodology was applied to quantify alternariol (AOH), alternariol methyl ether (AME) and tenuazonic acid (TeA) in 65 samples of whole wheat, bran, and flour. The extraction methodology allowed extracting the three toxins simultaneously. Limits of detection in wheat were 3.4, 4.5, and 0.5 µg kg −1 for AOH, AME and TeA, respectively. For bran, these data were 3.1, 4.5, and 12 µg kg −1 and for flour 50, 70, and 14 µg kg −1 , respectively. The studied recoveries were higher than 70% and RSD was below 10%. Wheat and bran samples showed low AOH and AME contamination compared to TeA. The averages levels found for TeA in wheat, bran and flour were 19,190, 16,760, and 7360 µg kg −1 , respectively.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Taylor & Francis Ltd  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ALTERNARIOL  
dc.subject
ALTERNARIOL METHYL ETHER  
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TENUAZONIC ACID  
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WHEAT  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Alternaria toxins in Argentinean wheat, bran, and flour  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-11-09T19:27:26Z  
dc.journal.volume
12  
dc.journal.number
1  
dc.journal.pagination
24-30  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Romero Bernal, Ángela Rocío. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina  
dc.description.fil
Fil: Reynoso, Cora Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina  
dc.description.fil
Fil: García Londoño, Víctor Alonso. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fundación de Investigaciones Científicas Teresa Benedictina de la Cruz; Argentina  
dc.description.fil
Fil: Broggi, Leticia Elvira. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina  
dc.description.fil
Fil: Resnik, Silvia Liliana. Fundación de Investigaciones Científicas Teresa Benedictina de la Cruz; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina  
dc.journal.title
Food Additives And Contaminants. Part B - Surveillance Communications  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/19393210.2018.1509900  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/19393210.2018.1509900