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The occurrence of mycotoxins in feed materials
Twumasi, Edward
Mycotoxins are secondary toxic metabolites, produced by several genera of Aspergillus, Fusarium and Penicillium occurring in foods and feeds. Mycotoxins, receiving considerable global attention are aflatoxins, ochratoxin A, T-2 toxin, Deoxynivanelol, fumonisins, zearalenone, citrinin, patulin and ergot alkaloids. The treated group of barley (A variant) was treated with Hutton (0.8 l/ha at BBCH of 36) + Zantara (1.5 l/ha, BBCH of 65). Another group (B variant) was treated with the combination of Hutton (0.8 l/ha, BBCH of 36) + Prosaro EC250 (0.75 L/ha, BBCH of 65). The control group, used for comparison with the treated samples, was untreated. Barley was harvested at full maturity. The barley samples were analysed using high pressure liquid chromatography in tandem with mass spectrometry detection. The method has been optimized for 57 kinds of mycotoxins in our previous research. The advantage of this technique is the ability to detect a wide range of mycotoxins, including masked mycotoxins and ones that are present at low level. In this study, following mycotoxins were detected: deoxynivalenol, deoxynivalenol-3-glucoside, 3-acetyl-deoxynivalenol, 15-acetyl-de¬oxynivalenol, zearalenol, β-zearalenol, enniatin A, enniatin A1, en¬niatin B, enniatin B1, alternariol, alternariol, and methyl-ether. Moreover, the result from this study suggests that, there are likely the occurrences of mycotoxins after antifungal treatment which gives an indication that there is a need for the verification of less known mycotoxins in food products.

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