Effects of bread making and wheat germ addition on the natural deoxynivalenol content in bread

Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and w...

Full description

Saved in:
Bibliographic Details
Published in:Toxins 2014-01, Vol.6 (1), p.394-401
Main Authors: Giménez, Isabel, Blesa, Jesús, Herrera, Marta, Ariño, Agustín
Format: Article
Language:English
Subjects:
Bread - microbiology
bread making
Chromatography, High Pressure Liquid
Cooking
deoxynivalenol
Fermentation
Food Contamination - analysis
Food Microbiology
Fusarium - metabolism
Fusarium culmorum
Fusarium graminearum
Hot Temperature
Liquid chromatography
Mycotoxins
Trichothecenes - analysis
Triticum - chemistry
Triticum - microbiology
Triticum aestivum
wheat germ
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a maximum reduction of 19.8% in the crust as compared with a decrease of 5.6% in the crumb. The addition of 15% wheat germ to the dough did not affect DON stability during bread making, showing an apparent increase of 3.5% after fermentation and a reduction by 10.2% after baking.
ISSN:2072-6651
2072-6651
DOI:10.3390/toxins6010394