Abstract
Background: Wheat flour is an important food ingredient for humans, which is the basic ingredient of bread and other bakery products. Objective: This study aimed to assess the effect of adding Glucose Oxidase (GOX), and exposure to ozone gas on methyl-1, 4-benzoquinone (MBQ), and ethyl-1, 4-benzoquinone (EBQ) secreted by Tribolium castaneum in flour. Methods: The flour contaminated by MBQ and EBQ was treated with ozone gas at (10, 20, and 40 ppm) with exposure times (15, 30, and 45 min). Similarly, GOX was added to flour at (10, 15, and 20 ppm), leaving the dough for periods between 10 and 45 min after treatments. The MBQ and EBQ determined by HPLC, and the UV-Visible Spectrophotometer and Fourier Transform Infrared Spectroscopy (FTIR) were used to describe the changes that occurred in the main structure of EBQ after ozonation at 40 ppm for 45 min. Results: The results indicated that adding GOX enzyme to the flour at level 20 ppm degrade the MBQ to 13.7, 20.23, and 39.6 after 15, 30, and 45 min from mixing time, respectively. On the other hnad, the EBQ degrades to 13.6, 18.9, and 35.9%. In contrast, the percentages of degradation of MBQ and EBQ increases after ozonation at 40 ppm for 45min were 84.1 and 78.8%, respectively. The results obtained by UV–vis spectroscopy and FTIR reflect that many oxidation products formed as aldehydes, ketones, and carboxylic acids. Conclusion: In general, ozonation was a reliable treatment for the degradation of benzoquinone in flour.
Highlights
Many insects attack flour during storage, which is frequently under poor storage
The results indicated that adding Glucose Oxidase (GOX) enzyme to the flour at level 20 ppm degrade the MBQ to 13.7, 20.23, and 39.6 after 15, 30, and 45 min from mixing time, respectively
In general, ozonation was a reliable treatment for the degradation of benzoquinone in flour
Summary
Tribolium castaneum (the red flour beetle) is one of the most harmful insects, and it is widespread in mills and stores of cereal products [1, 2]. El-Desouky and Hussain products made from contaminated flour by BQs probably causes many problems to human health. We believe, using oxidants such as (ozone gas and Glucose oxidase enzyme GOX) could be helpful for this technique. GOX is known as (EC number 1.1.3.4), which produces hydrogen peroxide (H2O2) as a product from glucose oxidation [15, 16], which playing an important role in the interaction with MBQ and EBQ. 30, and 45 min) to degrade MBQ and EBQ formed in flour by T. castaneum. The GOX enzyme is added to flour at (10, 15, and 20 ppm) while leaving the dough for 15 to 45 min. Wheat flour is an important food ingredient for humans, which is the basic ingredient of bread and other bakery products
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