Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products

The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been red...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2006-07, Vol.70 (7), p.1764-1768
Main Authors: Sugita Konishi, Y.(National Inst. of Health Science, Tokyo (Japan)), Park, B.J, Kobayashi Hattori, K, Tanaka, T, Chonan, T, Yoshikawa, K, Kumagai, S
Format: Article
Language:English
Subjects:
Biological and medical sciences
BLE
bread
Bread - analysis
CEREAL PRODUCTS
COCCION
COOKING
Cooking - methods
CUISSON
cytotoxicity
deoxynivalenol
Flour - analysis
Food Contamination - analysis
Fundamental and applied biological sciences. Psychology
high-performance liquid chromatography
Japan
noodle
PRODUCTOS DERIVADOS DE CEREALES
PRODUIT CEREALIER
TOXICIDAD
TOXICITE
TOXICITY
TRICHOTHECENE
TRICHOTHECENES
Trichothecenes - analysis
TRIGO
Triticum - chemistry
WHEATS
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Summary:The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been reduced by baking. This study is the first to estimate the exposure to deoxynivalenol from the consumption of the final products of wheat flour in Japan.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.50571