Detection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour

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dc.contributor.authorPascari, Xenia
dc.contributor.authorWeigel, Stefan
dc.contributor.authorMarín Sillué, Sònia
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorMaul, Ronald
dc.date.accessioned2023-03-17T10:53:01Z
dc.date.available2023-03-17T10:53:01Z
dc.date.issued2023
dc.description.abstractAn analytical method for the analysis of the mycotoxin zearalenone (ZEN) and its modifed forms was developed. Sample preparation was performed based on a modifed QuEChERS method combined with liquid chromatography coupled to a triple quadrupole mass spectrometry detection. The method was tested for linearity, precision, limits of detection and quantifcation and recoveries. The evaluation of the above-mentioned parameters was performed on oat four. The method was applied to oat and wheat fours that were submitted to an amylolytic treatment (α-amylase and amyloglucosidase), similar to the one used in the cereal-based baby food production process. A decrease in β-zearalenol (β-ZEL) and β-ZEL-14-sulfate of approximately 40% after 90 min incubation was observed, the other analytes did not show any signifcant changes. To our knowledge, this is the frst method that approaches the identifcation and assessment of ZEN-sulfate derivates in a cereal matrix.
dc.description.sponsorshipOpen Access funding enabled and organized by Projekt DEAL. The authors are grateful to the University of Lleida (predoctoral Grant JADE Plus 218/2016) and to the Spanish Ministry of Economy and Competitiveness (MINECO, Project AGL2017-87755-R) for funding this work.
dc.identifier.doihttps://doi.org/10.1007/s13197-023-05683-6
dc.identifier.idgrec033195
dc.identifier.issn0022-1155
dc.identifier.urihttps://repositori.udl.cat/handle/10459.1/463077
dc.language.isoeng
dc.publisherSpringer
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-87755-R/ES/TECNICAS DE SELECCION Y PROCESADO DE CEREALES, Y SU IMPACTO EN LA CONTAMINACION POR DEOXINIVALENOL EN ALIMENTOS INFANTILES/Sa
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1007/s13197-023-05683-6
dc.relation.ispartofJournal of Food Science and Technology, 2023, vol.60, núm. 4, p. 1-9
dc.rightscc-by, (c) Pascari et al., 2023
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subject.otherAmiloïdosi
dc.subject.otherMS/MS
dc.subject.otherQuEChERS
dc.subject.otherZearalenol
dc.titleDetection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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