Abstract
Whole-grain products are increasingly integrated into consumers diets due to the presence of the bran fraction that concentrates phenolic and antioxidant compounds. However, the bran may also contain mycotoxins, toxic compounds, harmful to health and undesirable in food. For wheat, the mycotoxin deoxynivalenol (DON) is the most prevalent. The objective of this work was to evaluate the reduction of DON after the processing of whole wheat cookies. Five commercial wheat, harvest 2017/18, naturally contaminated by Fusarium spp. with DON content higher or as established to Brazilian legislation (1000 ppb), were provided by Embrapa Trigo from Passo Fundo/RS. The cookies were baking mostly using flour, sugar and fat. The detection of DON was performed using the ELISA immunoenzymatic assay. Cookie production reduced the contamination of DON in the samples, and two products were in compliance with Brazilian legislation. The reduction of contamination by DON may have occurred due to the dilution effect by the ingredients in samples 1 and 3. The reduction of contamination by DON of the other samples (2, 4 and 5) was attributed to thermal degradation due to the baking temperature. Cookie processing is a complementary strategy to reduce the DON content in wheat products.
Highlights
Use Wheat (Triticum aestivum L.) is an important cereal due to its forms of consumption and is considered an energy source for humans, as it is present in the food as a raw material for bread, pasta, cookies and cakes (Tibola; Fernandes; Guarienti, 2016)
Whole grain products are increasingly integrated into consumers diets due to the knowledge of their properties and beneficial health effects related to the presence of the bran fraction that concentrates phenolic and antioxidant compounds (Liu et al, 2015)
DON content of whole wheat flour and whole wheat cookies analyzed are shown in Table 1, as well as the percentage of mycotoxin reduction
Summary
Use Wheat (Triticum aestivum L.) is an important cereal due to its forms of consumption (human and animal nutrition) and is considered an energy source for humans, as it is present in the food as a raw material for bread, pasta, cookies and cakes (Tibola; Fernandes; Guarienti, 2016). Whole grain products are increasingly integrated into consumers diets due to the knowledge of their properties and beneficial health effects related to the presence of the bran fraction that concentrates phenolic and antioxidant compounds (Liu et al, 2015). It is known that bran can contain mycotoxins, toxic compounds products of the secondary metabolism of toxigenic fungi, harmful to health, undesirable in food. Deoxynivalenol (DON) is the most prevalent mycotoxin (Tibola et al 2015). In chronic intake of foods with high concentrations, DON can inhibit protein synthesis and induces immunosuppressive effects. Health effects are vomiting, temporary acute nausea, diarrhea, abdominal pain, headache, dizziness, fever, rejection of food and weight loss in animals, among others (Liu et al 2016)
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