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Toxins 2017, 9(3), 86;

Sterigmatocystin Occurrence in Paddy and Processed Rice Produced in Italy in the Years 2014–2015 and Distribution in Milled Rice Fractions

Food & Feed Science and Nutrition Institute, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84 – 29122 Piacenza, Italy
Ente Nazionale Risi Rice Research Centre, Strada per Ceretto, 4 –Castello d’Agogna, 27030 Pavia, Italy
Author to whom correspondence should be addressed.
Academic Editor: Gianni Galaverna
Received: 1 December 2016 / Revised: 16 February 2017 / Accepted: 24 February 2017 / Published: 28 February 2017
(This article belongs to the Collection Understanding Mycotoxin Occurrence in Food and Feed Chains)
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The occurrence of sterigmatocystin (STC) in paddy and processed rice samples produced in Italy was surveyed. After extraction and purification, STC was analysed using HPLC-MS/MS. STC was detected in all paddy rice samples (n = 49), in the range 0.29–15.85 μg·kg−1. As regards processed rice, a widespread contamination was found in brown and parboiled rice. All the brown rice samples were contaminated between 0.12 and 1.32 μg·kg−1; for parboiled rice, the incidence was 90.9% and the maximum level was 1.09 μg·kg−1. The contamination in white rice was significantly lower (p < 0.01). The STC distribution in different rice fractions, obtained by the de-hulling and polishing processes, was evaluated. After de-hulling, the STC percentage remaining in brown rice was in the range 21.2%–30.8%. The polishing process, from brown to white rice, caused another remarkable decrease of contamination; the STC remaining in white rice was 2.2%–8.3% of the amount found in paddy rice. View Full-Text
Keywords: sterigmatocystin; paddy rice; processed rice sterigmatocystin; paddy rice; processed rice

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Bertuzzi, T.; Romani, M.; Rastelli, S.; Mulazzi, A.; Pietri, A. Sterigmatocystin Occurrence in Paddy and Processed Rice Produced in Italy in the Years 2014–2015 and Distribution in Milled Rice Fractions. Toxins 2017, 9, 86.

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