Distribution and safety evaluation of deoxynivalenol and its derivatives throughout the wheat product processing chain

• Published in: Food research international 2024-09, Vol.192, p.114784, Article 114784
• Main Authors: Ji, Xiaofeng, He, Yeyu, Xiao, Yingping, Liang, Ying, Yang, Weikang, Xiong, Lina, Guo, Cheng, Zhang, Jiahong, Wang, Xiaodan, Yang, Hua
• Format: Article
• Language: English
• Subjects: China; Chromatography, Liquid; Flour - analysis; Food chain; Food Contamination - analysis; Food Handling - methods; Food safety; Humans; Mycotoxins; Processing; Regulation; Tandem Mass Spectrometry; Trichothecenes - analysis; Triticum - chemistry; Wheat
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2024.114784

[Display omitted] •Distribution of DON, 3-Ac-DON, and15-Ac-DON throughout the wheat product processing chain was investigated.•Quantitative analysis of the amount changes of DON and its derivatives during food processing chain.•Processing factors of DON in wheat-derived products were first studied.•Dietary risk assessment for DON was assessed in various Chinese population groups. The distribution of deoxynivalenol (DON) and its derivatives 3-acetyldeoxynivalenol (3-Ac-DON) and 15-acetyldeoxynivalenol (15-Ac-DON) throughout the wheat processing chain were systemically evaluated by one-to-one corresponding studies of the whole processing chain. DON and its derivatives were determined by liquid chromatography–mass spectrometry (LC–MS/MS) in wheat grains and corresponding wheat bran, wheat flour, and semi-finished and finished wheat flour-based products. This investigation showed that wheat grain processing to wheat flour significantly decreased the levels of DON by approximately 52.7%–68.2%. Wheat flour processing of wheat flour-based products decreased the DON concentration by approximately 7.0%–70.6%. Among the processing methods, biscuit making showed the largest reduction (70.6%). The co-occurrence frequency of DON with low levels of 3-Ac-DON and 15-Ac-DON was significantly greater in wheat grains and wheat bran than in wheat flour. For wheat flour-based products, only the distribution pattern of 3-Ac-DON was observable in processed wheat flour products prepared using grains heavily contaminated with DON. In China, to the best of our knowledge, the processing factors (PFs) of DON in wheat flour and wheat flour-based products were systematically evaluated for the first time. The average PF of DON was 0.35 for wheat flour and the average PFs were 0.37–0.84 for wheat flour-based products, with biscuits having the smallest PF (0.37), indicating DON significantly decreasing in biscuit making. Furthermore, dietary exposure assessment of DON indicated an acceptable overall health risk in Chinese consumers, with the highest exposure being observed in infants and young children. This study provides important references for classified management of DON limits in wheat and its various products in China.