Fate of the fusarium mycotoxins, deoxynivalenol, nivalenol and zearalenone, during extrusion of wholemeal wheat grain
| Autor: | Robin C. E. Guy, Brian Kelleher, Susan MacDonald, Keith A. Scudamore |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
Fusarium
Health Toxicology and Mutagenesis Flour Wheat flour Food Contamination Toxicology chemistry.chemical_compound Vomitoxin Food Industry media_common.cataloged_instance Food science European union Mycotoxin Zearalenone Triticum media_common Residue (complex analysis) biology Chemistry Temperature Public Health Environmental and Occupational Health food and beverages Humidity General Chemistry General Medicine Mycotoxins biology.organism_classification Agronomy Extrusion Edible Grain Trichothecenes Food Science |
| Zdroj: | Food Additives & Contaminants: Part A. 25:331-337 |
| ISSN: | 1944-0057 1944-0049 |
| DOI: | 10.1080/02652030701658365 |
| Popis: | In the European Union, deoxynivalenol in cereals and cereal products is controlled by recent legislation with the objective of minimizing consumer exposure to this mycotoxin. Relatively few studies have examined the loss of Fusarium mycotoxins during processing and whether this is accurately reflected by the processing factors. The behaviour of deoxynivalenol, nivalenol and zearalenone during extrusion of naturally contaminated wholemeal wheat flour has been examined using pilot-scale equipment. Factors examined were temperature and moisture content. Concentrations of the three mycotoxins were little changed by extrusion although the amount of deoxynivalenol decreased at the lowest moisture content. However, this effect did not appear to be temperature-dependent, suggesting that the apparent loss is either due to binding or inability to extract the residue. Under some conditions, concentrations of the mycotoxins, particularly nivalenol, were higher after extrusion. |
| Databáze: | OpenAIRE |
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