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dc.contributor.authorVidal Corominas, Arnau
dc.contributor.authorBendicho, Jordi
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorMarín Sillué, Sònia
dc.date.accessioned2018-01-30T12:02:29Z
dc.date.available2018-01-30T12:02:29Z
dc.date.issued2016
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10459.1/62580
dc.description.abstractThe stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and drying, but a consistent reduction of DON (> 40 %) was observed in boiled spaghettis. According to our results, DON was transferred to broth, where it was not degraded, and boiling time determined the extend of the transfer. A DON leaching model was fitted to data with a high goodness fit (r2 = 0.99). This model can be used for prediction of final DON concentration in cooked pasta, and a useful tool in risk assessment models. DON-3-glucoside is totally stable through the pasta making process; moreover DON-3-glucoside is slightly released from pasta components and it is leached to broth. Similarly, OTA is also stable during pasta making, however, it is scarcely transferred to broth during boiling. The presence of egg as ingredient did not affect the final mycotoxin concentration in pasta in any case.
dc.description.sponsorshipThe authors are grateful to the Spanish Government (project AGL2014-55379-P) for the financial support. A. Vidal thanks the Spanish Government (Ministry of Education) for the pre-doctoral grant (FPU-AP2012-3636).
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/AGL2014-55379-P
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodres.2016.04.037
dc.relation.ispartofFood Research International, 2016, vol. 85, p. 182-190
dc.rightscc-by-nc-nd, (c) Elsevier, 2016
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectDeoxynivalenol
dc.subjectDeoxynivalenol-3-glucoside
dc.subjectOchratoxin A
dc.subjectBoiling
dc.titleStability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-01-30T12:02:31Z
dc.identifier.idgrec024449
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2016.04.037


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cc-by-nc-nd, (c) Elsevier, 2016
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2016