Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil

Total fluoride (TF) and HCl 0.01 M ('gastric juice')-soluble fluoride (SF) were analysed in infant foods, beverages and calcium-rich biscuits. Samples were divided into seven categories: children cereals (A), chocolate-flavoured milk (B), soy beverages (C), filled biscuits (D), non-filled biscuits (E), wafer biscuits (F) and corn starch biscuits (G). Mean TF concentrations ± SD (amplitude, unit µg F ml^-1 or µg F g^-1) were: (A) 4.25 ± 3.04 (0.20 - 7.84, n = 6); (B) 0.34 ± 0.47 (0.05-1.27, n = 6); (C) 0.15 ± 0.07 (0.09-0.29, n = 8); (D) 8.44 ± 1.76 (7.65-10.47, n = 4); (E) 12.41 ± 1.15 (10.69-13.68, n = 4); (F) 0.35 ± 0 (0.34-0.36, n = 4) and (G) 7.77 ± 1.12 (6.86-8.68, n = 2). Five samples of cereals, one sample of chocolate-flavoured milk and 10 samples of biscuits were analysed for SF. In cereals analysed for SF, all fluoride was soluble, while for the chocolate-flavoured milk, approximately 50% of TF was soluble. Regarding the biscuits analysed for SF approximately 20% of TF was soluble. It was observed that some of the cereals and beverages, and most of the biscuits analysed, might be important contributors to total daily fluoride intake. When consumed just once per day, cereals and beverages might supply up to 25% of the maximum recommended daily fluoride intake (0.07 mg F kg^-1 body weight) for a 2-year-old child (12 kg). For the filled, non-filled and corn starch biscuits, when 3, 32 or 20 units of them, respectively, are consumed just once per day, they may supply up to 16% of the maximum recommended daily fluoride intake. However, only approximately 25% of fluoride absorption occurs from the stomach and 75% from the small intestine. Therefore, a higher fluoride bioavailability is possible.     

Transport of phosphorus forms and of nitrate through a clay soil under grass and cereal production

Many nutrients are lost from soil to water viatile drains. However, there are very few reliable studies of such phosphorus(P)losses under Swedish agriculture practices, especially in connection tofertiliser and slurry applications and related to nutrient balances. Tile drainlosses were measured from nine experimental plots in south-west Sweden; fourplots were measured for 7 years and five plots for 2–3 years. Cereals,mainly spring barley (Hordeum vulgare, L.) and oats(Avena sativa, L.), were grown in six plots, while oneplotwas cultivated with grass, timothy (Phleum pratense L.)andmeadow fescue (Festuca pratensis, L.), one with lucerne(Medicago sativa, L.) and meadow fescue (F.pratensis, L.), and the last one was a set-aside withgrass (Lolium perenne, L. and Trifoliumrepens, L.) that was neither fertilised nor used for crop removal.Attention was paid to the forms in which P was transported to water since thishas important ecological implications. Average losses of particulate P (PP)fromthe set-aside land was significantly lower than from the cerealproduction, but the average losses of soluble reactive P (SRP) and dissolvednonreactive P (DUP) were the same. Average loss of PP from the grass ley during 3years (0.09 kg per ha^–1 y^–1) wassignificantly less than the losses from cereal production. Total P loss of 0.3kg per ha^–1 y^–1 was equal to the averagelossfrom the Swedish monitoring network of observation fields. Compared to theaverage nitrate-nitrogen (NO₃-N) leaching, which was 7 kg perha^–1 y^–1 from cereals, the NO₃-Nleaching was very low from the plots with lucerne-grass and set-aside.After applying and directly ploughing in 80 kg ha^–1 ofsuperphosphate for cereal production in November 1998, 0.6–1.8 kgSRP ha^–1 y^–1 was lost through the drain tiles.Surface application of cattle slurry in spring 1999 to the grass ley alsoresulted in a very pronounced increased base level of SRP. This paper documentsthe importance of applying slurry during dry conditions and of placingfertiliser into the soil according to crop requirements in the time perspectiveof one year.     

Free primary alcohols in oils and waxes from germs,kernels and other components of nuts,seeds, fruits and cereals

The composition of free primary alcohols in oils and waxes obtained from the germ, kernel, seed coat, shell and skin (peel) of various nuts, seeds, fruits and cereals and from the chrysalis of silkworm was examined. These alcohols are usually present in small amounts, along with large quantities of hydrocarbons, esters and glycerides in oils and waxes. Thus, it is necessary to remove hydrocarbons, esters and glycerides to analyze the alcohols. We found that preparative reverse-phase thin-layer chromatography (TLC) was the best way to isolate alcohols from oils and waxes. Gas liquid chromatography (GLC) then detected hexacosanol, octacosanol and triacontanol in the oils and waxes. Octacosanol usually was the predominant alcohol. Relationships between the organs from nuts, seeds, fruits and cereals and the contents of octacosanol are suggested. For example, degermed kernels contained two times more octacosanol than the germ, and the skin coat and shell contained one-half and one-fortieth the octacosanol of the germ, respectively.     

Metals in organic and conventional wheat flours determined by an optimised and validated ICP‐MS method

This study was undertaken (i) to optimise and validate a suitable method for multi‐element determination in cereal products and (ii) to evaluate multi‐element content differences in commercially available conventional vs. organic wheat flours. Presented ICP‐MS method is simple and accurate for the determination of eighteen elements in cereal food. Obtained results show differences in metal content between conventional and organic wheat flours and confirm that both types of production are well within the toxicological safety limits regarding the metal contents. The significant differences among conventional vs. organic wheat flours were obtained for As, Cd, Cr, Fe, Mg, Mo, Ni and V. Toxic metals (Al, As, Cd and Pb) input was higher in conventional compared with organic wheat flours. However, further and long‐term research is needed to clearly underline the effects of organic agricultural practice on the quality of food products.     

Evaluation of dietary exposure to deoxynivalenol (DON) and its derivatives from cereals in China

Probabilistic estimation of dietary exposure to DON, including its acetylated derivatives, and type B trichothecenes from cereals and cereal-based products in Chinese populations was investigated in the current work. Different cut-offs as proposed Maximum levels (MLs) for DON in various raw cereals and/or cereal-based foods were assessed based on the risk assessment results. Occurrence data was documented from 31 provinces of China over the year 2010–2013. Food consumption data was obtained from the National Diet and Nutrition Survey conducted in 2002. Dietary exposure was implemented by Monte Carlo (MC) simulations and Bootstrap resampling. The exposure distributions were specified as percentiles with confidence intervals (95% CIs) and compared with the group provisional maximum tolerable daily intake (PMTDI) of 1 μg/kg bw/day and the group acute reference dose (ARfD) of 8 μg/kg bw/day for DON and its acetylated derivatives. Results indicate that 75% of children and 90% of the general population and the adults are under the group PMTDI value, while 99% of the three populations are under ARfD value. However, under the assumptions of the proposed cut-offs, the P99.9 percentiles would decrease significantly. The probabilistic assessment in this study indicated that high-end exposure to DON and its derivatives should be concerned, especially for children. Rigorous formulation of maximum limits for DON and its derivatives in the relevant foodstuffs combined with increased monitoring should be considered as an effective way to reduce risk.     

Ferulic acid dehydrodimers as structural elements in cereal dietary fibre

 Investigations on insoluble dietary fibre (IDF) of wheat, rye, barley, oat, maize, rice and millet led to the identification of several new dehydrodimers of ferulic acid (DFA). These compounds arise from 8–8′, 8–5′, 8–O–4′ and 5–5′ coupling. Esterified phenolics were set free by mild alkali hydrolysis, total amounts of phenolics (ester- plus etherified) were determined by alkali hydrolysis under pressure. Phenolic acids were analysed by gas chromatography – mass spectrometry (GC-MS) as their trimethylsilyl (TMS) derivatives and by high performance liquid chromatography – diode array detection (HPLC-DAD). In esterified form 8–8′aryl DFA and 5–5′ DFA dominate in most cereal IDF with, together, 45–60% of the DFA sum. More than 60% of total bound DFA are involved in ether linkages. Highest amounts of esterified as well as etherified DFA are estimated in millet, followed by maize. DFA contents of wheat, rye and barley are about two- to threefold lower than in millet but about twofold higher than in oat or rice. Received: 27 January 2000     

Occurrence of T-2 toxin in processed cereals and pulses in Turkey determined by HPLC and TLC

The purpose of this study was to investigate the T-2 toxin level of contaminated cereal and pulse products in Turkey. T-2 toxin was detected using high performance liquid chromatography (HPLC) with UV detection at 208 nm and thin layer chromatography (TLC) was used for confirmation of the T-2 toxin-contaminated samples (> or = 1 ppm). The recovery was 93 +/- 3.3% (SD 3.29, n = 5) for chickpea spiked with a known amount of T-2 toxin (1 ppm). The detection limits for T-2 toxin for HPLC and TLC were 25 ng per injection and 50 ng per spot, respectively. A total of 50 commercially available cereal and pulse product samples, collected from markets and street bazaars, were analysed. Incidences of T-2 toxin detected in cereal and pulse products were 23.5% and 31.2%, respectively and the maximum detected amount was 1.9 ppm in a sample of dried beans. The incidence of toxin-contaminated specimens is not so low relative to the volume of specimens produced.     

Neutral lipids in non‐starch lipid and starch lipid extracts from Portuguese sourdough bread

This research effort was aimed at assessing the changes in extractable neutral lipids (NL) throughout the baking process of Broa, a Portuguese traditional sourdough bread. NL were accordingly isolated, purified and quantitated – starting from non‐starch lipid (NSL) and starch lipid (SL) extracts of maize and rye flours, as well as fermented dough and bread. NSL accounted for the major fraction of extracted lipids; furthermore, the NSL/SL ratio evolved throughout processing in agreement with the phenomena prevailing during dough preparation, fermentation, and baking. An analytical method based on resolution by normal‐phase HPLC coupled with detection by evaporative light scattering was accordingly developed for quantitation of the aforementioned NL classes. Distinct NL classes correlated well with the stage of bread making. The main NL in NSL were triacylglycerols (ca. 75% of the total), but relatively high concentrations of sterol esters and diacylglycerols were also found. Conversely, free fatty acids were the dominant component of SL, whereas monoacylglycerols and free sterols were comparable to those in NSL.     

Influence of the degree of fusariosis on technological traits of wheat grain

The paper aims to enlarge the current knowledge about the dependence of technological traits of wheat grain on its degree of infestation (DI) with fusariosis. Samples of grain of four wheat cultivars were obtained from naturally grown crops (control) and from crops inoculated with Fusarium culmorum from which three degrees of kernel infestation were selected. Samples were determined for thousand kernels weight (TKW), total protein, starch and wet gluten (WG) contents, Hagberg falling number (HFN) and sedimentation value (SV). Content of protein and wet gluten showed higher values for moderately infested kernels (up to 15 and 25%, respectively, when compared to control grain) than for kernels lightly or heavily infested. All the remaining traits had values lower than that for control grain and showed a decrease with increasing DI. Decrease for the heaviest infestation was on average: 8, 29, 31 and 34% for starch, TKW, HFN and SV, respectively.