Abstract The objective of this work was to determine aflatoxin M1 in fresh milk from fifty-two small farms in the city of Concórdia - SC, Brazil. Samples from the cooling tanks of each property were collected from November 2014 to January 2015. The QuEChERS method was used for the extraction of aflatoxin M1, and quantification was performed in UHPLC-FL. 40.4% of the analyzed samples (eg, 21 samples) showed contamination levels by aflatoxin M1 above the maximum limit allowed by the Brazilian regulation, which is 0.5 μg L-1. These results suggest the importance of implementing Good Practices in obtaining feed for dairy cows, since the contamination of milk by aflatoxin M1 occurs through the biotransformation of aflatoxin B1, after the ingestion of feed or silage contaminated by the animals, posing risk to the animals themselves, as well as to consumers of milk and dairy products.

The QuEChERS extraction method followed by quantification using HPLC/UV-FL was evaluated for deoxynivalenol (DON) and zearalenone (ZEA) determination in natural and parboiled rice and their fractions (bran and husk). The comparison between QuEChERS and partition with acetonitrile extraction showed that the first one was better. It presented higher recovery (91% for DON, 105% for ZEA) wih precision ranging from 1.5 to 18.6%. The limits of quantification were 22.2 µg kg-1 for DON and 4.3 µg kg-1 for ZEA. DON and ZEA showed higher levels in endosperm of parboiled rice (8 e 111.7 µg kg-1, respectively) when compared to natural rice.

O objetivo deste trabalho foi avaliar a incidência de aflatoxina B1 (AFB B1), deoxinivalenol (DON), ocratoxina A (OTA) e zearalenona (ZEA) em arroz parboilizado, relacionando com a composição química. Foram coletados oito lotes de cinco marcas em quatro amostragens, realizadas em diferentes épocas, perfazendo um total de 32 lotes. Foi observado que DON estava presente em 22% das amostras (180-400 ppb), ZEA em 19% (317-396 ppb), OTA em 12,5% (13-26 ppb) e AFA B1 em 9 % (11-74 ppb). Os resultados da composição química não foram diferentes dos citados em literatura sobre arroz parboilizado. Porém, os teores de cinzas e fenóis, nas amostras contaminadas, sugerem que esses compostos estavam relacionados com a ocorrência das micotoxinas OTA, DON e ZEA.

The objective of this work was to evaluate the incidence of aflatoxin B1 (AFB B1), deoxynivalenol (DON), ochratoxin A (OTA), and zearalenone (ZEA) in parboiled rice with respect to its chemical composition. Eight lots from five different brands of parboiled rice were collected in four samplings, at different seasons, until the amount of 32 lots. It was observed that: DON was present in 22% of the samples (from 180 to 400 ppb); ZEA in 19% (from 317 to 396 ppb); OTA in 12.5% (from 13 and 26 ppb); and AFB B1 in 9% (from 11 to 74 ppb). The results of the chemical composition were not different from those previously mentioned in the literature concerning parboiled rice. The ash and phenol levels in the contaminated parboiled rice samples suggested that those compounds had a relation to the occurrence of OTA, DON and ZEA mycotoxins.

O objetivo deste trabalho foi avaliar a influência de diferentes tempos de maceração e autoclavagem, durante o processo de parboilização, na composição química do arroz parboilizado. Uma amostra de arroz verde, com casca e seca, foi submetida ao processo de parboilização segundo um planejamento fatorial 2² com ponto central, tendo como variáveis o tempo de maceração (4, 5 e 6 horas) e o tempo de autoclavagem (15, 22.5 e 30 minutos). Após a secagem, a amostra foi beneficiada em miniengenho, separando-se a casca juntamente com o farelo e o endosperma amiláceo. Todas as porções foram trituradas e peneiradas, recolhendo-se as porções que passaram através de 0,5 mm para serem caracterizadas quanto aos teores de umidade, cinzas, proteínas, fibras, amilose e fenóis totais. Os resultados mostraram que as condições operacionais de tempo de maceração e autoclavagem afetaram os teores de minerais, proteínas, fibras, amilose e fenóis entre o endosperma amiláceo e as porções externas do grão de maneira diferente para cada componente, sendo que o parâmetro tempo de maceração, no seu maior nível (6 horas), teve influência significativa nas frações determinadas.

The objective of this work was to evaluate the influence of different soaking time and autoclaving time, during the parboiling process, on the chemical composition of the parboiled rice. A sample of green rice, husked and dry, was submitted to the parboiling process according to an experimental design 2² with central point including soaking time (4, 5 and 6 hours) and the time of autoclaving (15, 22.5 and 30 minutes) as variables. The sample was enriched in a mini-mill after drying separating the husk, the bran, and the starchy endosperm. The portions were triturated and sieved collecting the portion through the 0.5 mm-sieve for the analytical evaluation of moisture, ashes, protein rate (conversion factor 5.7), fiber, amylase, and total phenols. The results showed that soaking time and autoclaving influenced the distribution of minerals, total proteins, fibers, amylase, and phenols differently the starchy endosperm and external portions of the grain. The highest level of soaking time soaking time time (6 hours) was significantly influenced.