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Deoxynivalenol and zearalenone occurence in beers analysed by an enzyme-linked immunosorbent assay method

Authors
Journal
Food Control
0956-7135
Publisher
Elsevier
Volume
29
Issue
1
Identifiers
DOI: 10.1016/j.foodcont.2012.06.003
Keywords
  • Deoxynivalenol
  • Zearalenone
  • Beer
  • Elisa
Disciplines
  • Biology

Abstract

Abstract The occurrence of deoxynivalenol and zearalenone in samples of 91 beers commercialised in Poland was the topic of investigation. Most of beers were produced by domestic companies. The analysis was conducted using the enzyme-linked immunosorbent assay method (ELISA). Deoxynivalenol has been found in 100% and zearalenone in 11% of tested beer samples, with ranges of 6–70.2 μg/L and 0–0.546 μg/L, respectively. The mean levels of 20.66 μg/L for deoxynivalenol and 0.044 μg/L for zearalenone contribute on average of 8.6% and 0.04% of the estimated tolerable daily intake of both mycotoxins, considering an average daily intake of 0.25 l of beer per capita in Poland. The concentration of deoxynivalenol was found to be slightly higher in top-fermented beers. The deoxynivalenol content was also higher in dark-coloured beers both in the top-fermented and bottom-fermented beer samples. The regression analysis showed very little correlation between deoxynivalenol content and alcohol percentages by volume.

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