Occurrence of diacetoxyscirpenol (anguidine) in processed cereals and pulses in Turkey by HPLC

OMURTAG G. Z., BECEREN A., Sirkecioğlu O., Kumbaracı İ. V., Rollas S.

Food Control, vol.18, no.8, pp.970-974, 2007 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 8
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodcont.2006.05.014
  • Journal Name: Food Control
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.970-974
  • Keywords: Cereals, Diacetoxyscirpenol, HPLC, Pulses
  • Istanbul Medipol University Affiliated: No


The purpose of this study was to investigate the diacetoxyscirpenol (DAS, anguidine) level of contaminated cereal and pulse products in Turkey. DAS was detected using high performance liquid chromatography (HPLC) with diode array detector (DAD) at 205 nm and suspicious the results for two specimens suspected to contain DAS were confirmed by gas chromatography-mass spectrometry (GC-MS). An acetonitrile-water (21 + 4, v/v) extract of the sample was cleaned up on a column packed with alumina/charcoal (0.35 g + 0.40 g). The minimum detectable amount of DAS was 16 ng/injection, limit of detection was 0.8 μg/g for HPLC. A total of 85 commercially available cereal and pulse product samples, collected from markets and street bazaars, were analyzed. The recoveries for corn flour with the known amounts of DAS (2, 3, 4 μg/g) were 85.3% (SD 4.81, n = 5), 98.1% (SD 12.6, n = 5) and 96.4% (SD 3.2, n = 5), respectively. DAS was detected in none of the cereal and pulse products. © 2006 Elsevier Ltd. All rights reserved.