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

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 c...

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Detalles Bibliográficos
Autores: Vidal Corominas, Arnau, Sanchís Almenar, Vicente, Ramos Girona, Antonio J., Marín Sillué, Sònia
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/65757
Acceso en línea:https://doi.org/10.1016/j.foodchem.2015.01.098
http://hdl.handle.net/10459.1/65757
Access Level:acceso abierto
Palabra clave:Baking
Wheat
Deoxynivalenol
Deoxynivalenol-3-glucoside
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spelling Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery productsVidal Corominas, ArnauSanchís Almenar, VicenteRamos Girona, Antonio J.Marín Sillué, SòniaBakingWheatDeoxynivalenolDeoxynivalenol-3-glucosideThe 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.The authors are grateful to the Spanish Government (projects AGL2010-22182-C04-04 and AGL2011-24862) for the financial support. A. Vidal thanks the Spanish Government (Ministry of Education) for the pre-doctoral grant.Elsevier2019201920152019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.foodchem.2015.01.098http://hdl.handle.net/10459.1/65757http://hdl.handle.net/10459.1/65757reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/MICINN//AGL2010-22182-C04-04info:eu-repo/grantAgreement/MICINN//AGL2011-24862Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2015.01.098Food Chemistry, 2015, vol. 178, p. 276-286cc-by-nc-nd, (c) Elsevier, 2015info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:recercat.cat:10459.1/657572026-05-29T05:05:01Z
dc.title.none.fl_str_mv Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
title Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
spellingShingle Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
Vidal Corominas, Arnau
Baking
Wheat
Deoxynivalenol
Deoxynivalenol-3-glucoside
title_short Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
title_full Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
title_fullStr Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
title_full_unstemmed Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
title_sort Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
dc.creator.none.fl_str_mv Vidal Corominas, Arnau
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
author Vidal Corominas, Arnau
author_facet Vidal Corominas, Arnau
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
author_role author
author2 Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
author2_role author
author
author
dc.subject.none.fl_str_mv Baking
Wheat
Deoxynivalenol
Deoxynivalenol-3-glucoside
topic Baking
Wheat
Deoxynivalenol
Deoxynivalenol-3-glucoside
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015
2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2015.01.098
http://hdl.handle.net/10459.1/65757
http://hdl.handle.net/10459.1/65757
url https://doi.org/10.1016/j.foodchem.2015.01.098
http://hdl.handle.net/10459.1/65757
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN//AGL2010-22182-C04-04
info:eu-repo/grantAgreement/MICINN//AGL2011-24862
Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2015.01.098
Food Chemistry, 2015, vol. 178, p. 276-286
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Elsevier, 2015
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd, (c) Elsevier, 2015
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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