1. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread baking processes
- Author
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Misericordia Jiménez, Eva M. Mateo, Fernando Mateo, Angel Medina, Francisco M. Valle-Algarra, José Vicente Gimeno-Adelantado, Dpt. Analytical Chemistry, University of Valencia, Dpt. Microbiology and Ecology, Microbiology and Ecology, University of Valencia., Dpt. Ingenieria Electrónica, Universitat Politècnica de València (UPV), Analytical Chemistry, and Microbioloby and Ecology
- Subjects
Ochratoxin A ,Time Factors ,Food Handling ,Health, Toxicology and Mutagenesis ,Trichothecene ,Flour ,Wheat flour ,Toxicology ,01 natural sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Vomitoxin ,Food science ,Mycotoxin ,Ochratoxin ,2. Zero hunger ,Chemistry ,010401 analytical chemistry ,Public Health, Environmental and Occupational Health ,Temperature ,food and beverages ,Life Sciences ,04 agricultural and veterinary sciences ,General Chemistry ,General Medicine ,Bread ,Mycotoxins ,040401 food science ,Ochratoxins ,0104 chemical sciences ,Fermentation ,Edible Grain ,Trichothecenes ,Food Science ,Food contaminant ,Chromatography, Liquid - Abstract
Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products such as bread. The aim of this work was to study the variation of the levels of OTA, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces cerevisiae) and after further baking at different temperature-time combinations. Analysis of variance (ANOVA) of the results showed a significant reduction in OTA level (p < 0.05) during fermentation of the dough. The reduction ranged between 29.8% and 33.5%, depending on the initial concentration of toxin in the flour. During this period, the level of the other mycotoxins studied was not modified. By contrast, in the baking phase there were significant changes in the levels of the four mycotoxins, although the reduction was similar under all the baking conditions. Considering all the temperature-time conditions tested, it can be concluded that during the baking period the average reduction of OTA, NIV, 3-ADON, and DON was 32.9%, 76.9%, 65.6%, and 47.9%, respectively.
- Published
- 2009
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