Show simple item record

dc.contributor.authorVidal Corominas, Arnau
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorMarín Sillué, Sònia
dc.date.accessioned2019-02-20T11:04:59Z
dc.date.available2019-02-20T11:04:59Z
dc.date.issued2015
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10459.1/65757
dc.description.abstractThe stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal processing has been studied. Baking temperature, time and initial mycotoxin concentration in the raw materials were assayed as factors. An improved UPLC-MS/MS method to detect DON, DON-3-glucoside, 3-ADON, 15-ADON and DOM-1 in wheat baked products was developed in the present assay. The results highlighted the importance of temperature and time in mycotoxin stability in heat treatments. OTA is more stable than DON in a baking treatment. Interestingly, the DON-3-glucoside concentrations increased (>300%) under mild baking conditions. On the other hand, it was rapidly reduced under harsh conditions. The 3-ADON decreased during the heat treatment; while DOM-1 increased after the heating process. Finally, the data followed first order kinetics for analysed mycotoxins and thermal constant rates (k) were calculated. This parameter can be a useful tool for prediction of mycotoxin levels.
dc.description.sponsorshipThe authors are grateful to the Spanish Government (projects AGL2010-22182-C04-04 and AGL2011-24862) for the financial support. A. Vidal thanks the Spanish Government (Ministry of Education) for the pre-doctoral grant.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationinfo:eu-repo/grantAgreement/MICINN//AGL2010-22182-C04-04/ES/CAMBIO CLIMATICO Y NUEVOS HABITOS ALIMENTARIOS: NUEVOS ESCENARIOS CON IMPACTO POTENCIAL SOBRE EL RIESGO DE MICOTOXINAS EN ESPAÑA/
dc.relationinfo:eu-repo/grantAgreement/MICINN//AGL2011-24862/ES/APROXIMACION INTEGRADA A LA EXPOSICION HUMANA SIMULTANEA A OCRATOXINA A Y DEOXINIVALENOL/
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2015.01.098
dc.relation.ispartofFood Chemistry, 2015, vol. 178, p. 276-286
dc.rightscc-by-nc-nd, (c) Elsevier, 2015
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBaking
dc.subjectWheat
dc.subjectDeoxynivalenol
dc.subjectDeoxynivalenol-3-glucoside
dc.titleThermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2019-02-20T11:05:02Z
dc.identifier.idgrec022269
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2015.01.098


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

cc-by-nc-nd, (c) Elsevier, 2015
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2015