Transfer of Fusarium mycotoxins from malt to boiled wort

Pascari, Xenia; Rodriguez-Carrasco, Yelco; Juan, Cristina; Mañes, Jordi; Marín Sillué, Sònia; Ramos Girona, Antonio J.; Sanchís Almenar, Vicente

doi:https://doi.org/10.1016/j.foodchem.2018.11.111

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Issue date

2019-01-25

Author

Pascari, Xenia

Rodriguez-Carrasco, Yelco

Juan, Cristina

Mañes, Jordi

Marín Sillué, Sònia

Ramos Girona, Antonio J.

Sanchís Almenar, Vicente

Suggested citation

Pascari, Xenia; Rodriguez-Carrasco, Yelco; Juan, Cristina; Mañes, Jordi; Marín Sillué, Sònia; Ramos Girona, Antonio J.; Sanchís Almenar, Vicente; . (2019) . Transfer of Fusarium mycotoxins from malt to boiled wort. Food Chemistry, 2019, vol. 278, p. 700-710. https://doi.org/10.1016/j.foodchem.2018.11.111.

Abstract

Malting was simulated using two different batches of barley as raw material: a naturally contaminated batch and laboratory inoculated (with a deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum strain) one. Up to three contamination levels were prepared, every process being carried

out in triplicate. A significant washout effect on DON was observed by the end of the first water phase (between 22.4 and 34 % reduction) with an even more pronounced reduction (up to 75 % decrease) by the end of the steeping process. ZEA content remained almost unchanged (no significant difference between the initial and the final concentration). Germination was characterized by an increase in all the three toxins (ZEA, DON and DON-3-G) concentrations, however showing a decreasing trend in the last 24 h of the stage, compared to the first day of germination. Kilning lead to a significant reduction of DON in the naturally contaminated batch (46.6 and 78.8% decrease in level 1 and level 2 of contamination, respectively), nevertheless an increase in all other toxins and contamination levels was observed. Keywords: Deoxynivalenol, deoxynivalenol-3-glucoside, zearalenone, HPLC-DAD/FLD, malting.

URI

http://hdl.handle.net/10459.1/65386

DOI

https://doi.org/10.1016/j.foodchem.2018.11.111

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Food Chemistry, 2019, vol. 278, p. 700-710

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