Authors: Lancova, K.¹; Hajslova, J.¹; Kostelanska, M.¹; Kohoutkova, J.¹; Nedelnik, J.²; Moravcova, H.²; Vanova, M.³

Source: Food Additives and Contaminants, Volume 25, Number 5, May 2008 , pp. 650-659(10)

Publisher: Taylor and Francis Ltd

Abstract:

Toxic secondary metabolites produced by fungi representing Fusarium genus are common contaminants in cereals worldwide. To estimate the dietary intake of these trichothecene mycotoxins, information on their fate during cereal processing is needed. Up-to-date techniques such as high-performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (LC-MS/MS) was used for the analysis of seven trichothecenes (deoxynivalenol, nivalenol, HT-2 toxin, T-2 toxin, 15- and 3-acetyldeoxynivalenol, and fusarenon-X) in bread production chain (wheat grains, intermediate products collected during milling and baking process, breads). Regardless of whether the grains were naturally infected or artificially inoculated by Fusarium spp. in the field, the fractions obtained from the grain-cleaning procedure contained the highest mycotoxin levels. During milling the highest concentrations of deoxynivalenol were found in the bran, the lowest in the reduction flours. Baking at 210°C for 14 min had no significant effect on deoxynivalenol levels. The rheological properties of dough measured by fermentograph, maturograph, oven rise recorder, and laboratory baking test were carried out, and based on the obtained results the influence of mycotoxin content on rheological behaviour was investigated.

Keywords: Liquid chromatography/mass spectrometry (LC/MS); mycotoxins — trichothecenes; bakery products; bread; cereals and grain; processed foods

Document Type: Research article

DOI: http://dx.doi.org/10.1080/02652030701660536

Affiliations: 1: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic 2: Research Institute for Fodder Crops, Troubsko, Czech Republic 3: Agricultural Research Institute, Kromeriz, Czech Republic

Publication date: 2008-05-01

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