Fates of deoxynivalenol and deoxynivalenol-3-glucoside from wheat flour to Iranian traditional breads

Abstract

The aims of the present study were to investigate the occurrence of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) in wheat flour samples obtained from Kermanshah, west part of Iran; determine the contamination levels of DON and D3G through the bread making process of different types of bread, including Sangak, Lavash, Sokhari, Barbari and Taftoon manufactured with these flour samples; and estimate exposure to DON and D3G due to consumption of these products. All wheat flour samples contaminated with DON and D3G ranged 85.0–540.2 μg/kg and 10.72–20.1 μg/kg, respectively. DON and D3G concentrations in mixed and fermented dough were similar, but insignificantly higher than flour (P > 0.05). DON and D3G levels were significantly lower in baked breads than in flour (P < 0.05). The mean concentration range of DON and D3G in different types of bread was as follows: Sangak > Lavash > Sokhari > Taftoon > Barbari. The mean reduction rates of DON for Sangak, Lavash, Sokhari, Taftoon, and Barbari breads were 42.5%, 54.9%, 48.7%, 57.1% and 49.3%, respectively. Moreover, the average reduction rates of D3G for Sangak, Lavash, Sokhari, Taftoon, and Barbari breads were 54.57%, 44.88%, 51.36%, 44.20%, and 58.76%, respectively. Our data showed that the mean DON and D3G in Iranian breads was lower than the maximum levels determined by the European Commission, and levels of this mycotoxin in Iranian breads are not worried. However, more effort in needed to reduce DON and D3G, and prevent from cereal contamination with mycotoxins.