The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

Tomas Dropa, Jana Hajšlová, Kateřina Lancová and Iva Burešová
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Tomas Dropa: National Institute of NBC Protection, Příbram, Czech Republic
Jana Hajšlová: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Kateřina Lancová: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Iva Burešová: Agricultural Research Institute, Kroměříž, Czech Republic

Czech Journal of Food Sciences, 2014, vol. 32, issue 6, 570-577

Abstract: The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final products. Highly artificially contaminated wheat was used to obtain flours with three contamination levels (DON 1615-398, T-2 toxin 927-160, and HT-2 toxin 258-38 μg/kg). Method for Test Baking of Wheat Flours (ICC Standard No.131) was used within the experiments for bread sample preparation. Various combinations of dough fermentation, proofing and baking times were used to prepare test breads. For determination of toxin levels in all tested matrices, HPLC-MS/MS method was employed. No substantial effect on DON levels was observed as a result of various conditions used for bread preparation and baking; maximum DON decrease 10%, compared to contaminated flour. On the other hand, significant changes in T-2/HT-2 toxin contents were found in experimental bread compared to contaminated flour; reduction of T-2 toxin concentration (30-50%) and increase of HT-2 toxin concentration (10-70%), respectively.

Keywords: HPLC-MS/MS; Fusarium toxins; baking (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:151-2014-cjfs

DOI: 10.17221/151/2014-CJFS

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