The fate of Alternaria toxins during bread production
2018
Janić-Hajnal, Elizabet (https://orcid.org/0000-0003-0785-786X) | Kos, Jovana (https://orcid.org/0000-0003-4035-9694) | Orčić, Dejan (https://orcid.org/0000-0003-3474-1723)
Bread production as a secondary food processing can reduce, transform, and/or bind or release the present mycotoxins. In general, in the production of bread and other bakery products, mycotoxins might be affected with the presence of certain ingredients and/or additives and the fermentation conditions followed by the baking (thermal processing) process. However, only limited information on the stability and fate of Alternaria toxins during bread production is available. Therefore, the main objective of this study was to evaluate the effect of dough fermentation and baking processes on the behaviour of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA). For this purpose, spiked white wheat flour (100 μg/kg of each TeA, AOH, and AME in flour), 2.5% baker‟s yeast, 2.0% salt and 58% water calculated on flour basis were used as raw materials in a micro-scale baking test. Spiked wheat dough was fermented for 1 h, and then divided into 15 g pieces, moulded by hand, and proofed for 50 min at 37°C. Finally, the proofed dough was baked for 8 min at 250°C. At each point the fermented dough samples were taken, frozen, lyophilized, grounded, and stored until further analysis. The same procedure was applied for the baked bread, as well. To study the fate of AOH, AME and TeA, during bread production, validated method of high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) was used. The content of AME and TeA in bread was at the same level as in the raw material, while content of AOH was reduced by 34.8%, although in the dough during fermentation, the reductions of AOH and TeA from 27% to 35% were noted, while the AME content increased by 13% after fermentation compared with dough after kneading (0 h).
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