Natural occurrence of tenuazonic acid and Phoma sorghina in Brazilian sorghum grains at different maturity stages. (1st September 2017)

• Record Type: Journal Article
• Authors: Oliveira, Rodrigo C.; Goncalves, Sarah S.; Oliveira, Mauricio S.; Dilkin, Paulo; Mallmann, Carlos A.; Freitas, Rogerio S.; Bianchi, Priscilla; Correa, Benedito
• Is Part Of: Food chemistry. Volume 230(2017)
• Page Start: 491
• Page End: 496
• Publication Date: 2017-09-01
• Subjects: Sorghum -- Mycotoxins -- Epicoccum sorghinum -- Phoma sorghina; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.03.079
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: This is the first study of tenuazonic acid occurrence in Brazilian sorghum grains. A positive relationship was found between Phoma sorghina and tenuazonic acid contamination. A high frequency of Phoma sorghina was recovered during sorghum grain development. Tenuazonic acid was found in all sorghum maturity stages. Abstract: A survey of 100 samples of sorghum grains was carried out to determine Phoma spp. and tenuazonic acid (TA) contamination using molecular tools and LC-MS/MS. Sorghum samples were obtained at the following four grain maturity stages: milk (S1), soft dough (S2), hard dough (S3), and physiological maturity (S4). The results revealed a good correlation between Phoma and TA occurrence during grain development. The samples showed Phoma contamination with frequencies ranging from 2.4% (S1) to 87.4% (S4), and the molecular identification revealed P. sorghina as the only Phoma specie isolated. Tenuazonic acid was found in sorghum grains at all maturity stages. In S2, S3 and S4, 100% of the samples showed TA contamination with levels ranging from 20 to 1234 µg/kg. Low levels of TA were detected in 36% of the samples collected at S1 stage. This is the first report of tenuazonic acid in Brazilian sorghum grains.