Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production

Author(s)

Khaneghah, Amin Mousavi ; Mostashari, Parisa ; Oliveira, Carlos A. F. ; Vanin, Fernanda M. ; Amiri, Saber ; Sant'Ana, Anderson S.

• Document type: Journal article
• Source: Journal of Food Composition and Analysis; v. 115, p. 11-pg., 2023-01-01.

Abstract

Flour samples spiked with ochratoxin A (OTA) (3,10 and 20 mu g kg(-1)), zearalenone (ZEA) (75, 100, and 200 mu g kg(-1)), and deoxynivalenol (DON) (500, 750, and 1000 mu g kg(-1)), and combined mycotoxins (OTA, ZEA and DON at 20, 200 and 1000 mu g kg(-1)) were split into two parts, one used immediately for cracker production, and the other kept at -80 degrees C for 18 h before the manufacture of crackers. The changes in mycotoxin concentrations in the control flour (without any mycotoxins), spiked flour, dough, and cracker samples produced from the normal and frozen flours were assessed using ultra-performance liquid chromatography. The reduction during fermentation ranked as OTA (21.16-25.92%) > DON (18.08-9.29%) > ZEA (0.02-7.01%), while during baking an increase in OTA (22.56-24.96%) and DON (11.80-21.9%) in contrast with a reduction in ZEA (1.07-3.28%) was noted. The thermal process used in the cracker production and the fermentation procedure used in dough preparation caused a significant decrease in the DON and ZEA concentrations in the final cracker products. The freezing of flour can be introduced as a new method to reduce the contamination by mycotoxins of cereal-based products. (AU)

• FAPESP's process: 18/15432-7 - Application of electron beam technology in detoxification of mycotoxins in cereal-based products; comparison with conventional techniques: a case study of cracker
• Grantee: Amin Mousavi Khaneghah
• Support Opportunities: Scholarships in Brazil - Post-Doctoral