THE FATE OF TRICHOTHECENE MYCOTOXINS DURING THE PROCESSING: MILLING AND BAKING

Overview & Synopsis

Toxic secondary metabolites produced by fungi representing Fusarium genus are common contaminants in cereals worldwide. To estimate a dietary intake of trichothecene mycotoxins, the information on their fate during cereal processing is needed. Up-to-date technique, high performance liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS), was used for analysis of 7 trichothecenes (deoxynivalenol, nivalenol, HT-2 toxin, T-2 toxin, 15- and 3-acetyldeoxynivalenol and fusarenon-X) in bread production chain (wheat grains, intermediate products collected during milling and baking process, breads). Regardless of whether the grains were naturally infected or artificially inoculated by Fusarium sp. in the field, the fractions obtained from the grain cleaning procedure contained the highest mycotoxin levels. During milling, the highest concentrations of DON were found in the brans, the lowest in the reduction flours. Baking at 210ºC for 14 min had no significant effect on DON levels. The rheological properties of dough measured by fermentograph, maturograph, oven rise recorder and laboratory baking test were carried out and based on obtained results the influence of mycotoxin content on rheological behaviour was investigated.