[ rate of Aflatoxin contamination of bread losses in Lorestan provinces]

Aflatoxins belong to a group of toxins called mycotoxins that infection with them can cause complications in humans such as immunity weakness, lung syndrome, liver cancer, esophagus cancer and hemagglutination, and are inhibitor of RNA and protein, as well as cause numerous complications in genital, respiratory and the digestive systems and because of their poisoning and carcinogenic and tumorigenic properties, cause numerous complications in livestock. This research was carried out to determine the rate of Aflatoxine contamination of bread losses in Lorestan province and its comparison with standard levels reported by WHO and FAO. This study was done by field and laboratory method on 180 samples of losses dried bread in 2009 with randomized distribution in Lorestan province and detection of samples contamination to aflatoxin was done by HPLC floresence apparatus. Data was analyzed by SPSS software [alpha=5%].The median rate of types of aflatoxin: B1,B2,G1 and G2 total types of aflatoxin in bread losses [infected, semi-infected and safe] in Lorestan were 22.5304, 2.4369, 0.1923, 0.1022 and 25.2636 [microg/kg]. Average of minimum and maximum infection to aflatoxin with all types of aflatoxin belonged to Khorramabad [42.9403 and 47.7153 microg/kg] and Borujerd [1.8611 and 1.9833] respectively. Average rate of aflatoxin type B1 in infected, semi-infected and safe bread are 64.0536, 1.9167, 0.5629 [microg/kg] and average rate of all types of aflatoxin in infected, and safe breads were: 72.0257, 1.9990 and 05753 [microg/kg]. Also rate of aflatoxin B1 in 29 out of 180 samples are more than standard level and total rate of different types of aflatoxin in 18 samples were more than standard levels. Results of the carried out studies showed that the milk of the cows feeding dried bread contains large amount of Aflatoxin's metabolites, so the consumption of losses dried bread must be forbidden for livestock and humans too

Determinación y cuantificación de bromato de potasio en harina, mejoradores de masa y estimulación en panes / Determination and cuantification of bromate of potassium in flour, improvemment mass and to estimate in bread

Demostrar la presencia del KBrO3 tanto en harinas como en mejoradores de masas para la elaboración del pan, a pesar de ser una sustancia considerada mutagénica, genotóxicas y carcinogénica y cuyo uso esta prohibido en muchos paises del mundo, sin embargo, en nuestro país, no existe ninguna norma que regule su uso , por la tanto, el presente trabajo pretende de alguna manera contribuir a una posible normalización futura sobre el uso de este aditivo a nivel nacional en la industria de la purificación. Se analizaron 20 muestras de diferentes tipos de harinas, 20 tipos de mejoradores y 20 muestras de panes de 20 unidades cada uno, expendidas en las diferentes panaderias de Lima Metropolitana y alrededores. En el 95 por ciento de mejoradores se determinó y cuantificó la presencia de KBrO3 y se hizo una continuación del contenido que podría aportar en la elaboración del pan, hallándose un contenido de 243 ppm como promedio de KBrO3. En el 75 por ciento de harinas analizadas, se encontró KBrO3 como acelerante de la maduración lo que daría un aporte cuando el pan es elaborado con esto de 29.66 ppm como promedio. El pan es elaborado con 272.66 ppm de KBrO3, lo cual daría un contenido promedio de 109.526 ppm de KBrO3 residual.