Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
Crespo Sempere, Ana
Worobo, R. W.
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The stability of two Alternaria mycotoxins, alternariol (AOH) and alternariol monomethyl ether (AME), has been investigated during the food processing of tomato products simulating commercial processing conditions. The production stages assessed were the storage of raw fruits, fruit washing, and thermal
processing. It was observed that time of storage signiﬁcantly reduced the initial concentration of AOH, but only if tomatoes were stored at 35 °C. For AME, 12 h were suﬃcient to reduce the initial concentration, regardless of the temperature at which samples were stored (25, 30 and 35 °C). The washing step achieved the highest reduction of AOH and AME. This reduction was even more eﬃcient when using sodium hypochlorite solutions. Finally, during the heat treatment (80-110 °C), results showed that heating tomato samples at 100 and 110 °C, signiﬁcantly aﬀected AOH stability, though AME seemed to not be aﬀected by these thermal processes
Is part ofFood Chemistry, 2018, vol. 245, p. 951-957
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