Untargeted LC-MS based
Decontamination
Food processing
Mass spectrometry
Metabolomics
Mycotoxins
Thermal degradation
Trichothecenes
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 May 2019
01 May 2019
Historique:
received:
26
09
2018
revised:
20
11
2018
accepted:
22
11
2018
entrez:
7
1
2019
pubmed:
7
1
2019
medline:
16
2
2019
Statut:
ppublish
Résumé
Deoxynivalenol (DON) is considered to be one of the most important contaminants in cereals and food commodities produced thereof. So far it is not clear i) to which extent DON is degraded during baking and ii) if a degradation results in reduced toxicity. We have elucidated the fate of DON during baking of crackers, biscuits and bread, which were produced from fortified dough and processed under pilot plant conditions. Untargeted stable isotope assisted liquid chromatography (LC) high resolution mass spectrometry was used to determine all extractable degradation products. Targeted LC - tandem mass spectrometry based quantification revealed that DON was partially degraded to isoDON (1.3-3.9%), norDON B (0.2-0.9%) and norDON C (0.3-1.2%). A DON degradation of 6% (crackers), 5% (biscuits) and 2% (bread), respectively, was observed. In vitro translation experiments indicate that isoDON is less toxic than DON.
Identifiants
pubmed: 30611495
pii: S0308-8146(18)32103-4
doi: 10.1016/j.foodchem.2018.11.150
pii:
doi:
Substances chimiques
Carbon Isotopes
0
Trichothecenes
0
Carbon-13
FDJ0A8596D
deoxynivalenol
JT37HYP23V
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
303-311Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.