Kinetics of Fumonisins B1 and B2, Deoxynivalenol, and Deoxynivalenol-3-β-d-glucoside during Baking of Wheat–Maize Bread
Deoxynivalenol (DON), B-type fumonisins (FBs), and deoxynivalenol-3-β-D-glucoside (DON-3-Glu) are mycotoxins synthesized by Fusarium species that infect wheat and maize. Mycotoxins pose a food safety problem due to their toxicity. This work studied the evolution of DON, FBs, and DON-3-Glu levels, al...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/468645 |
| Acceso en línea: | https://doi.org/10.1021/acs.jafc.5c02400 https://hdl.handle.net/10459.1/468645 |
| Access Level: | acceso abierto |
| Palabra clave: | Deoxynivalenol Deoxynivalenol-3-β-D-glucoside Fumonisin B1 Fumonisin B2 |
| Sumario: | Deoxynivalenol (DON), B-type fumonisins (FBs), and deoxynivalenol-3-β-D-glucoside (DON-3-Glu) are mycotoxins synthesized by Fusarium species that infect wheat and maize. Mycotoxins pose a food safety problem due to their toxicity. This work studied the evolution of DON, FBs, and DON-3-Glu levels, alongside their kinetics, to develop predictive tools for their fate during baking. Maize−wheat (40−60%) flour was contaminated with 1433.17 ± 43.40 μg DON/kg and 1383.52 ± 31.44 μg FBs/kg. Bread loaves were baked from 160 to 220 °C, over seven time periods. Samples were analyzed by HPLC. At the end of baking, DON decreased by 21−33%, FB1 by 45−66%, and FB2 by 33−53%. By contrast, DON-3-Glu increased by 201−696%. Baking may be enough to meet maximum legal limits for FBs but may not ensure safe DON levels. All mycotoxin variations followed first-order kinetics. The derived parameters can be used to predict their fate under various conditions, ensuring food safety and product quality. |
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