Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis

The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and...

Descripción completa

Detalles Bibliográficos
Autores: Vidal Corominas, Arnau, Bendicho, Jordi, Sanchís Almenar, Vicente, Ramos Girona, Antonio J., Marín Sillué, Sònia
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
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:10459.1/62580
Acceso en línea:https://doi.org/10.1016/j.foodres.2016.04.037
http://hdl.handle.net/10459.1/62580
Access Level:acceso abierto
Palabra clave:Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Boiling
id ES_4fd5cdda8fd462fdb5583cd8ec17a43a
oai_identifier_str oai:recercat.cat:10459.1/62580
network_acronym_str ES
network_name_str España
repository_id_str
spelling Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettisVidal Corominas, ArnauBendicho, JordiSanchís Almenar, VicenteRamos Girona, Antonio J.Marín Sillué, SòniaDeoxynivalenolDeoxynivalenol-3-glucosideOchratoxin ABoilingThe stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and drying, but a consistent reduction of DON (> 40 %) was observed in boiled spaghettis. According to our results, DON was transferred to broth, where it was not degraded, and boiling time determined the extend of the transfer. A DON leaching model was fitted to data with a high goodness fit (r2 = 0.99). This model can be used for prediction of final DON concentration in cooked pasta, and a useful tool in risk assessment models. DON-3-glucoside is totally stable through the pasta making process; moreover DON-3-glucoside is slightly released from pasta components and it is leached to broth. Similarly, OTA is also stable during pasta making, however, it is scarcely transferred to broth during boiling. The presence of egg as ingredient did not affect the final mycotoxin concentration in pasta in any case.The authors are grateful to the Spanish Government (project AGL2014-55379-P) for the financial support. A. Vidal thanks the Spanish Government (Ministry of Education) for the pre-doctoral grant (FPU-AP2012-3636).Elsevier2018201820162018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.foodres.2016.04.037http://hdl.handle.net/10459.1/62580http://hdl.handle.net/10459.1/62580reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésMINECO/PN2013-2016/AGL2014-55379-PVersió postprint del document publicat a: https://doi.org/10.1016/j.foodres.2016.04.037Food Research International, 2016, vol. 85, p. 182-190cc-by-nc-nd, (c) Elsevier, 2016info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/3.0/esoai:recercat.cat:10459.1/625802026-05-29T05:05:01Z
dc.title.none.fl_str_mv Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
title Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
spellingShingle Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
Vidal Corominas, Arnau
Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Boiling
title_short Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
title_full Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
title_fullStr Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
title_full_unstemmed Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
title_sort Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
dc.creator.none.fl_str_mv Vidal Corominas, Arnau
Bendicho, Jordi
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
author Vidal Corominas, Arnau
author_facet Vidal Corominas, Arnau
Bendicho, Jordi
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
author_role author
author2 Bendicho, Jordi
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Marín Sillué, Sònia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Boiling
topic Deoxynivalenol
Deoxynivalenol-3-glucoside
Ochratoxin A
Boiling
description The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and drying, but a consistent reduction of DON (> 40 %) was observed in boiled spaghettis. According to our results, DON was transferred to broth, where it was not degraded, and boiling time determined the extend of the transfer. A DON leaching model was fitted to data with a high goodness fit (r2 = 0.99). This model can be used for prediction of final DON concentration in cooked pasta, and a useful tool in risk assessment models. DON-3-glucoside is totally stable through the pasta making process; moreover DON-3-glucoside is slightly released from pasta components and it is leached to broth. Similarly, OTA is also stable during pasta making, however, it is scarcely transferred to broth during boiling. The presence of egg as ingredient did not affect the final mycotoxin concentration in pasta in any case.
publishDate 2016
dc.date.none.fl_str_mv 2016
2018
2018
2018
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.foodres.2016.04.037
http://hdl.handle.net/10459.1/62580
http://hdl.handle.net/10459.1/62580
url https://doi.org/10.1016/j.foodres.2016.04.037
http://hdl.handle.net/10459.1/62580
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv MINECO/PN2013-2016/AGL2014-55379-P
Versió postprint del document publicat a: https://doi.org/10.1016/j.foodres.2016.04.037
Food Research International, 2016, vol. 85, p. 182-190
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Elsevier, 2016
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/3.0/es
rights_invalid_str_mv cc-by-nc-nd, (c) Elsevier, 2016
http://creativecommons.org/licenses/by-nc-nd/3.0/es
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
_version_ 1869407844084744192
score 15,811543

Similares en LA Referencia