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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality

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Author(s):
Santos Alexandre, Allana Patricia [1] ; Vela-Paredes, Rafael Segundo [1] ; Santos, Amanda Silva [1] ; Costa, Naiara Silva [1] ; Canniatti-Brazaca, Solange Guidolin [1] ; Calori-Domingues, Maria Antonia [1] ; Duarte Augusto, Pedro Esteves [1]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agri Food Ind Food & Nutr LAN, Piracicaba, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure; v. 35, n. 6, p. 1189-1199, 2018.
Web of Science Citations: 11
Abstract

Wheat bran is an important source for human and animal feed. Its nutritional aspects include a high content of fibre and minerals, as well as phenolic compounds that help prevent chronic diseases. However, wheat can be susceptible to contamination by fungus, which can produce mycotoxins such as deoxynivalenol (DON) and zearalenone (ZEN), causing adverse health effects. Therefore, methods should be developed to reduce possible contamination. Ozone can be used for this purpose as it is considered safe and environmental friendly. The aim of this study was to evaluate the reduction of DON and ZEN concentrations in wheat bran using the ozonation process as well as to evaluate the effect of ozonation on the nutritional quality of bran. Considering this, wheat bran naturally contaminated with both DON and ZEN was processed using ozone at different conditions. The nutritional quality of the bran was evaluated after processing considering the following aspects: the total phenolic content and the bran antioxidant capacity (by using both DPPH and ABTS radicals). The results showed that the degradation of ZEN was higher and faster than the degradation of DON, which could be explained by their molecular structures. The total phenolic content and antioxidant capacity of the bran were not affected by the ozonation process, which is preferable from a nutritional point of view. Therefore, ozonation was demonstrated to be a possible method for reducing mycotoxins in wheat bran, although more studies are needed in order to better understand and optimise processing and product quality. (AU)

FAPESP's process: 16/10732-7 - Use of ozone technology in the decontamination of mycotoxins in grains and grain-derived
Grantee:Maria Antonia Calori
Support Opportunities: Regular Research Grants