Abstract
An increasing number of studies have found that modified mycotoxins, such as free mycotoxins, naturally occur in food, and severely impact food safety. The present study investigated concentrations of trichothecenes nivalenol (NIV), deoxynivalenol (DON), and zearalenone (ZEN), together with their modified forms, nivalenol-3-glucoside (NIV-3G), deoxynivalenol-3-glucoside (DON-3G), and zearalenone-14-glucoside (ZEN-14G) and zearalenone-14-sulfate (ZEN-14S), respectively, at successive stages of malt loaf production (flour, dough kneading/fermentation, loaf baking). Toxins in bakery products originate in flour produced from wheat grain that is naturally contaminated with Fusarium culmorum. Mycotoxin concentrations were determined using high-performance liquid chromatography-high resolution mass spectrometry, and did not significantly change during the successive stages of bread production. After the dough kneading/fermentation stage, concentrations of NIV-3G and DON-3G were slightly increased, whereas those of ZEN and ZEN-14S were slightly decreased. The largest average decrease (21%) was found in ZEN-14G. After the baking stage, the average concentrations of NIV-3G, DON-3G, ZEN-14S, and ZEN-14G in the loaf crumb and crust decreased by 23%, 28%, 27%, and 20%, respectively, compared with those in the dough. During this technical process, the concentration of ZEN-14G in loaf crumb significantly decreased by an average of 48%, and those of ZEN, ZEN-14S, and ZEN-14G in loaf crust decreased by an average of 29%, 42%, and 48%, respectively. Considering the possibility of modified mycotoxins degradation to free forms, as well as the ability to synthesize them from free forms during technological processes, it would be prudent to consider them together during analysis.
Highlights
A basic commodity used in the baking industry, is vulnerable to Fusarium head blight (FHB), one of the most serious diseases of various field crops [1]
No criteria are available for NIV and NIV-3G, but since they are trichothecenes that structurally resemble DON and DON-3G, we applied the criteria for DON and DON-3G
The present finding that trichothecene concentrations increased at the dough kneading or fermentation stages (Table 2) was probably related to the fact that we started from malt contaminated with mycotoxin
Summary
A basic commodity used in the baking industry, is vulnerable to Fusarium head blight (FHB), one of the most serious diseases of various field crops [1]. The baking industry commonly adds bread improvers, such as enzymes, to flour to improve and stabilise the quality [22] These enzymes can change the chemical structure of mycotoxins during dough fermentation. As far as we can ascertain, this report describes the first study on the stability of DON, NIV, ZEN, and their modified derivatives during successive stages of bread production (flour, dough kneading/fermentation, loaf baking). To our knowledge, this is the first study to reveal novel findings about modified mycotoxins
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