Deoxynivalenol and other<i>Fusarium</i>mycotoxins in bread, cake, and biscuits produced from UK-grown wheat under commercial and pilot scale conditions

Scudamore, K. A.; Hazel, C. M.; Patel, S.; Scriven, Fiona

doi:10.1080/02652030902919426

Cited by 70 publications

(46 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Analysing the previous studies, the most important reductions were obtained in small bakery pieces where the crust of the product accounted for a high proportion (Scudamore et al, 2009), although still the temperature in the centre of the pieces did not probably reach 100°C. Our approach, although theoretical due to the size of the cakes, allows assessing DON stability in a solid food matrix, and its reduction kinetics, but still in a much realistic approach than studies on mycotoxin solutions.…”

Section: Fate Of Don During Bakingmentioning

confidence: 81%

See 1 more Smart Citation

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products

et al. 2015

View full text Add to dashboard Cite

The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal processing has been studied. Baking temperature, time and initial mycotoxin concentration in the raw materials were assayed as factors. An improved UPLC-MS/MS method to detect DON, DON-3-glucoside, 3-ADON, 15-ADON and DOM-1 in wheat baked products was developed in the present assay. The results highlighted the importance of temperature and time in mycotoxin stability in heat treatments. OTA is more stable than DON in a baking treatment. Interestingly, the DON-3-glucoside concentrations increased (>300%) under mild baking conditions. On the other hand, it was rapidly reduced under harsh conditions. The 3-ADON decreased during the heat treatment; while DOM-1 increased after the heating process. Finally, the data followed first order kinetics for analysed mycotoxins and thermal constant rates (k) were calculated. This parameter can be a useful tool for prediction of mycotoxin levels.

show abstract

Section: Fate Of Don During Bakingmentioning

confidence: 81%

“…The time of treatment was the most determinant factor, as shown before (Lancova et al, 2008;Scudamore et al, 2009; the longer the baking time, the higher DON reduction.…”

Section: Fate Of Don During Bakingmentioning

confidence: 94%

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products

et al. 2015

View full text Add to dashboard Cite

show abstract

“…According to the results of the present study, the biscuits presented higher DON concentration levels and average value than wheat flour and instant noodles, although all products analysed presented both high incidence of contamination and high concentration of DON. These results can be attributed to contamination of wheat flour used to produce these products, as DON appears to be very stable in all processes examined (Scudamore et al 2009). …”

Section: Incidencementioning

confidence: 94%

Occurrence of deoxynivalenol in wheat flour, instant noodle and biscuits commercialised in Brazil

Almeida

Lamardo

Shundo

et al. 2016

Food Additives & Contaminants: Part B

View full text Add to dashboard Cite

A total of 134 samples, consisting of 58 wheat flour, 40 instant noodle and 36 biscuits, were analysed for the presence of deoxynivalenol (DON). The samples were obtained from retail markets of the city of São Paulo during the period 2010-2014. DON was determined by high performance liquid chromatography with ultraviolet detection and immunoaffinity sample clean-up. Method validation followed international guidelines. The LOD and LOQ were 60 and 200 µg kg, respectively, considering the three different types of samples analysed. The lowest recovery found in this study was 91.8% with RSD 4.5% for instant noodles. DON was detected in 91.4%, 97.5% and 97.2% of samples wheat flour, instant noodles and biscuits, respectively, resulting in a total of 94.8% with levels ranging from LOD to 1720.0 µg kg.

show abstract

“…The consumption of whole grains, which are rich in dietary fibre (DF), vitamins, minerals 2 and bioactive compounds, has been reported to offer many health benefits and help to However, consumers' acceptance of whole grain foods is limited, due to their lower volume 9 and coarser texture than refined ones (Zhang & Moore, 1999); thus, refined white bread 10 remains the most commonly consumed type of bread.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

Blandino¹,

Sovrani²,

Marinaccio³

et al. 2013

Food Chemistry

View full text Add to dashboard Cite

show abstract

Deoxynivalenol and otherFusariummycotoxins in bread, cake, and biscuits produced from UK-grown wheat under commercial and pilot scale conditions

Cited by 70 publications

References 13 publications

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products

Occurrence of deoxynivalenol in wheat flour, instant noodle and biscuits commercialised in Brazil

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

Contact Info

Product

Resources

About