Evaluation of the TLC quantification method and occurrence of deoxynivalenol in wheat flour of southern Brazil.

The study evaluated a QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) extraction method for use with a TLC quantification procedure for deoxynivalenol (DON). It also surveyed DON occurrence in wheat flour from the southern region of Brazil. Forty-eight wheat flour samples were analysed, divided into 2 different harvest lots, each consisting of 24 different brands. The detection and quantification limits of the method were 30 and 100 ng of DON on the TLC plate. The various concentrations of DON presented high linearity (R2 = 0.99). A negative matrix effect (-28%) of the wheat flour was verified, with suppression of the chromatographic signal of DON, and 80.2-105.4% recovery. The TLC method was reliable for DON evaluation, with a coefficient of variation of less than 10%. High-performance liquid chromatography of lot 2 samples confirmed the presence of DON in all samples identified DON-positive by the TLC technique. Of the 48 wheat flour samples in lots 1 and 2 analysed by TLC, 33.3 and 45.8% of the samples respectively were above the Brazilian legislation limit. Correlations were observed between the water activity and DON content, and between the fungal count and moisture content of the wheat flours.

Solid-state fermentation for the enrichment and extraction of proteins and antioxidant compounds in rice bran by Rhizopus oryzae

The objective of this work was to evaluate the solid-state fermentation with Rhizopus oryzae CCT 7560 of rice bran for the enrichment of proteins and the antioxidant compounds in the fermented biomass. Fermentation was performed in tray bioreactors at 30ºC for 120 h. Protein extraction was done at alkaline pH, followed by precipitation with acetone. Phenolic compounds were extracted with cold methanol. The maximum protein was recovered from after 120 h (26.6%). The content of total phenolic compounds increased during the fermentation and was maximum after 96 h, which inhibited the DPPH radical by 87%. The promising characteristics of the protein and phenolic extracts of the biomass suggested the application in the coating composition for vegetal tissues preservation.

Avaliação das atividades antifúngica e antimicotoxina de extratos fenólicos de farelo de arroz / Evaluation of antifungal and antimicotoxin activities of phenolic extracts from rice bran

Neste trabalho, foram feitas associações dos níveis de compostos fenólicos obtidos de farelo de arroz com a inibição da multiplicação dos fungos Fusarium graminearum, Aspergillus oryzae e Aspergillus flavus, e a inibição da produção de aflatoxinas pelo último micro-organismo. Os compostos fenólicos foram extraídos com metanol e quantificados colorimetricamente com o reagente de Folin-Ciocalteau. A atividade antifúngica foi avaliada pela técnica de ágar diluído. Todos os fungos tiveram seu desenvolvimento inibido em até 2,3% inibição/μg fenol total na presença do extrato fenólico de farelo de arroz, além da inibição da produção de micotoxinas em 100%. Esses dados sugerem que o arroz possui defesas naturais contra o ataque por essas espécies fúngicas analisadas, e que podem estar associadas à ocorrência de ácidos fenólicos na sua composição.

Avaliação das atividades antifúngica e antimicotoxina de extratos fenólicos de farelo de arroz / Evaluation of antifungal and antimicotoxin activities of phenolic extracts from rice bran

Neste trabalho, foram feitas associações dos níveis de compostos fenólicos obtidos de farelo de arroz com a inibição da multiplicação dos fungos Fusarium graminearum, Aspergillus oryzae e Aspergillus flavus, e a inibição da produção de aflatoxinas pelo último micro-organismo. Os compostos fenólicos foram extraídos com metanol e quantificados colorimetricamente com o reagente de Folin-Ciocalteau. A atividade antifúngica foi avaliada pela técnica de ágar diluído. Todos os fungos tiveram seu desenvolvimento inibido em até 2,3% inibição/μg fenol total na presença do extrato fenólico de farelo de arroz, além da inibição da produção de micotoxinas em 100%. Esses dados sugerem que o arroz possui defesas naturais contra o ataque por essas espécies fúngicas analisadas, e que podem estar associadas à ocorrência de ácidos fenólicos na sua composição.(AU)

This investigation analyzed the association between the amounts of phenolic compounds extracted from rice bran and the inhibition of Fusarium graminearum, Aspergillus flavus and Aspergillus oryzae proliferation, and the inhibition of aflatoxin production by the latter microorganism. Phenolic compounds were extracted with methanol, and they were quantified by means of colorimeter assay using Folin-Ciocalteau reagent. The antifungal activity was assessed by means of diluted agar technique. The development of the all of fungi were inhibited up to 2.3% inhibition/μg total phenol in the presence of rice bran phenolic extract, and the production of mycotoxins was inhibited by 100%. These findings suggest that the rice holds a natural defense against those fungal species attack , which might be associated with the occurrence of phenolic acids.(AU)

Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation.

The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24h over 120 h. The content of phospholipids was determined by colorimetric method. Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0 h and 120 h of fermentation while phospholipid contents were increased up to 2.4 mg P g(lipid)(-1). In fermented bran, oleic, palmitic and linoleic acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%). This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio.

Conteúdo lipídico e perfil em ácidos graxos de farelos submetidos à fermentação por Arpergillus oryzae em estado sólido / Lipid content and fatty acid profile of defatted rice bran and wheat bran submitted to solid state fermentation by Aspergillus oryzae

O objetivo deste trabalho foi analisar a variação no conteúdo lipídico e no perfil em ácidos graxos de farelo de arroz desengordurado (FAD) e de farelo de trigo (FT), submetidos à fermentação em estado sólido com o fungo Aspergillus oryzae. Amostras foram coletadas em intervalos de tempo de até 72 horas de fermentação. O teor de lipídios foi extraído pelo método de FOLCH e os ácidos graxos obtidos foram avaliados por cromatografia a gás. Os resultados mostraram que a fermentação não incrementou o teor de lipídios da biomassa, entretanto aumentou a incidência de ácidos graxos da série 6.