Loss of Nivalenol during Cooking of Noodles Made from Fusarium -Infected Japanese Soft Wheat

Abstract

We investigated the effect of cooking on the content of nivalenol (NIV), a Fusarium mycotoxin, in wheat noodles. Samples of a Japanese soft wheat cultivar “Chikugoizumi” of two different NIV concentrations were milled to obtain two patent flours with different NIV concentrations. The contents of NIV in the flour, raw noodles, cooked noodles and noodle broth were analyzed by liquid chromatographic separation and ultraviolet absorbance detection. There was no significant change in the levels of NIV from flour to raw noodles, but cooking halved the NIV content; the NIV was transferred into the broth. The transfer ratio of NIV to the broth was correlated with the cooking time, and cooking for 20 min was satisfactory to achieve the acceptable transfer ratio to the broth. Practical Applications Nivalenol is retained in finished noodles. Our results will contribute to the establishment of a regulatory limit for NIV in Japan.

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

“…Production of raw wheat pasta has usually no impact, or less impact, on mycotoxins if putative dilution effects are not considered (like in the following). This was demonstrated, for example, for DON in extruded and dried spaghetti made from durum wheat semolina plus water (Nowicki et al., ; Visconti, Haidukowski, Pascale, & Silvestri, ), and for DON or NIV in fresh Japanese noodles produced from wheat flour plus salt and water using a noodle machine (Sugita‐Konishi et al., ; Hossen, Nakagawa, Nagashima, Okadome, & Kushiro, ). DON, DON‐3‐Glc, and OTA were also in dried spaghetti, which were made from semolina plus either water or eggs using a noodle machine, not affected (Vidal, Bendicho, Sanchis, Ramos, & Marín, ).…”

“…NIV contaminations of around 650 and 1700 μg/kg were, during 20 min of cooking of spaghetti, lowered by almost 50% (Hossen et al., ). Reduction was accompanied by leaching of the lost NIV into the cooking water, indicating no substantial degradation of this mycotoxin.…”

Key Global Actions for Mycotoxin Management in Wheat and Other Small Grains

“…Reductions from elution may be as much as 65–75% of the DON present, depending upon the amount of water in which the product was cooked [ 422 ] and the length of time for which it was cooked [ 423 ]. Nearly 50% of the NIV present [ 424 ], virtually all of the enniatins [ 425 ], up to 50% of the moniliformin [ 426 ], and one third of the OTA [ 427 ] can be removed from pasta during the cooking process. The water in which pasta is cooked should be discarded and the pasta rinsed thoroughly to remove any toxins eluted into the cooking water that might have remained with the final product.…”

Nivalenol Mycotoxin Concerns in Foods: An Overview on Occurrence, Impact on Human and Animal Health and Its Detection and Management Strategies

“…Furthermore, Hossen et al [135] showed that cooking of NIV contaminated noodles made from Japanese soft wheat cultivar namely Chikugoizumi decreased the NIV content to half. However, Sugita-Konishi et al [136] reported a limited effect of heat/thermal treatment on the NIV content due to its thermo-stability.…”