Czech J. Food Sci., 2014, 32(6):570-577 | DOI: 10.17221/151/2014-CJFS

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxinsOriginal Paper

Tomas DROPA1, Jana HAJŠLOVÁ2, Kateřina LANCOVÁ2, Iva BUREŠOVÁ3
1 National Institute of NBC Protection, Příbram, Czech Republic
2 Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
3 Agricultural Research Institute, Kroměříž, Czech Republic

The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final products. Highly artificially contaminated wheat was used to obtain flours with three contamination levels (DON 1615-398, T-2 toxin 927-160, and HT-2 toxin 258-38 μg/kg). Method for Test Baking of Wheat Flours (ICC Standard No.131) was used within the experiments for bread sample preparation. Various combinations of dough fermentation, proofing and baking times were used to prepare test breads. For determination of toxin levels in all tested matrices, HPLC-MS/MS method was employed. No substantial effect on DON levels was observed as a result of various conditions used for bread preparation and baking; maximum DON decrease 10%, compared to contaminated flour. On the other hand, significant changes in T-2/HT-2 toxin contents were found in experimental bread compared to contaminated flour; reduction of T-2 toxin concentration (30-50%) and increase of HT-2 toxin concentration (10-70%), respectively.

Keywords: HPLC-MS, MS; Fusarium toxins; baking

Published: December 31, 2014  Show citation

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DROPA T, HAJŠLOVÁ J, LANCOVÁ K, BUREŠOVÁ I. The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins. Czech J. Food Sci.. 2014;32(6):570-577. doi: 10.17221/151/2014-CJFS.
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