title: Sterigmatocystin Occurrence in Paddy and Processed Rice Produced in Italy in the Years 2014-2015 and Distribution in Milled Rice Fractions.
abstract: 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.
authors.affiliation: Food & Feed Science and Nutrition Institute, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84 - 29122 Piacenza, Italy. terenzio.bertuzzi@unicatt.it.
authors.forename: Terenzio
authors.initials: T
authors.lastname: Bertuzzi
authors.affiliation: Ente Nazionale Risi Rice Research Centre, Strada per Ceretto, 4 -Castello d'Agogna, 27030 Pavia, Italy. m.romani@enterisi.it.
authors.forename: Marco
authors.initials: M
authors.lastname: Romani
authors.affiliation: Food & Feed Science and Nutrition Institute, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84 - 29122 Piacenza, Italy. silvia.rastelli@unicatt.it.
authors.forename: Silvia
authors.initials: S
authors.lastname: Rastelli
authors.affiliation: Food & Feed Science and Nutrition Institute, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84 - 29122 Piacenza, Italy. annalisa.mulazzi@unicatt.it.
authors.forename: Annalisa
authors.initials: A
authors.lastname: Mulazzi
authors.affiliation: Food & Feed Science and Nutrition Institute, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84 - 29122 Piacenza, Italy. amedeo.pietri@unicatt.it.
authors.forename: Amedeo
authors.initials: A
authors.lastname: Pietri
mesh_terms: D004784:Environmental Monitoring; D005506:Food Contamination / Q000032:analysis*; D007558:Italy; D012275:Oryza / Q000737:chemistry*; D013241:Sterigmatocystin / Q000032:analysis*
chemical_list: D013241:Sterigmatocystin
keywords: paddy rice; processed rice; sterigmatocystin