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

Abstract

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.

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

“…Our results were in accordance with previous studies (Milani & Maleki, ; Pacin et al., ; Scudamore, Hazel, Patel, & Scriven, ; Vidal et al., ). The mean reduction in DON between flour and products was 42.3% for French bread and 58.3% for Vienna bread (Pacin et al., ).…”

“…The main factors involved in diminishing DON content during bread making process are temperature, time, loaf size, ingredients, and experimental scale (industrial/laboratorial) (Vidal et al., , ). In our study, the DON reduction during the baking process (180°C for 35 min) could be explained by the small size of loaves (100 g), which favored temperature distribution through the inner layers and consequently affected the DON stability.…”

“…The breadmaking process resulted in low, insignificant reduction rates compared with the initial levels ( p > 0.05) for DON in both common bread and bread with the addition of 15% wheat germ (Giménez, Blesa, Herrera, & Ariño, ). Cakes baked at 160, 180, and 200°C had a significantly lower DON concentration compared with the concentration at the beginning of the process ( p < 0.05), but the reduction achieved at 140°C was not significant (Vidal et al., ). Bergamini et al.…”

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

“…The amount of DON reduced by cleaning varied from 7% to 50% (effect of cleaning, sorting, and milling in wheat mycotoxin content). In addition, milling, pearling, and dehulling have effectively reduced DON (Vidal, Marín, Morales, Ramos, & Sanchis, 2014; Vidal, Morales, Sanchis, Ramos, & Marín, 2014; Vidal, Sanchis, Ramos, & Marín, 2015, 2016; Suman & Generotti, 2015). Milling is a process of crushing grain into flour.…”

Effects of temperature and incubation time on growth and ochratoxin A biosynthesis by Aspergillus carbonarius and Aspergillus ochraceus in grain-based media

“…Ochratoxin A (OTA) is a mycotoxin with a high nephrotoxicity potential, besides showing hepatotoxicity, teratogenicity, carcinogenicity, cytotoxicity, neurotoxicity are detected in different foods such as coffee (Batista et al, 2009;Casal et al, 2014), grain, like wheat and maize and their derivatives (Juan et al, 2008;Gang et al, 2014;Al-Hadithi et al, 2015), wine (Terra et al, 2013;Giovannoli et al, 2014), powdered guarana (Martin et al, 2014), among others (Obanos et al, 2005;Vidal et al, 2015, Lippolis et al, 2014Pacheco et al, 2015;Marino et al, 2014). At first, it was believed that OTA was produced only by Aspergillus ochraceus and circumdatirelated species, as well as Penicillium verrucosum, though these species are not considered the main OTA sources in some food because OTA may also be produced naturally by Aspergillus carbonarius (Van der Merwe et al, 1965;Horie, 1995, Lund andFrisvad, 2003;Schabo et al, 2015;Kogkaki et al, 2015), since 75-100% of the isolates were found to be ochratoxigenic (Romero et al, 2005).…”