The effect of technological processes on contamination with B-class trichothecenes and quality of spring wheat products from grain harvested at different times

• Published in: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Vol. 39; no. 4; pp. 788 - 802
• Main Authors: Kochiieru, Yuliia, Mankeviciene, Audrone, Ceseviciene, Jurgita
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 03-04-2022
• Subjects: 15-ADON; 3-ADON; Deoxynivalenol; Edible Grain - chemistry; Flour - analysis; Food Contamination - analysis; gluten; Glutens; Mycotoxins - analysis; Starch; Trichothecenes - analysis; Triticum; whole-meal flour and white flour bread; 15-ADON; gluten; starch; 3-ADON; Deoxynivalenol; whole-meal flour and white flour bread
• ISSN: 1944-0049; 1944-0057
• DOI: 10.1080/19440049.2022.2036823

The study aimed to investigate the effect of technological processes on deoxynivalenol (DON), 3-acetyl-deoxynivalenol (3-ADON) and 15-acetyl-deoxynivalenol (15-ADON) concentrations and quality of spring wheat products from grain harvested at different times. In this study, 408 samples were analysed for DON, 3-ADON and 15-ADON contamination by the HPLC method with UV detection. Delays in harvesting due to cool and rainy weather conditions resulted in increased DON, 3-ADON and 15-ADON levels. The highest DON concentrations were determined in bran. Higher DON concentrations in the bran indicate the protective function of the grain hull. On the other hand, the highest levels of minerals have been found in bran and whole grain flours, highlighting the importance of consuming these milling fractions as a mineral source with sustained health benefits. Our results showed that DON is stable at 170 °C, and high DON levels in whole-meal flour and white flour could not be converted or decomposed during baking. The levels of 3-ADON and 15-ADON in whole-meal flour bread and white flour bread were significantly reduced but not completely removed. The levels of DON and its derivatives 3-ADON and 15-ADON were significantly reduced in starch and gluten produced from contaminated whole meal flour; however, the washing process did not completely eliminate these toxic compounds. The concentrations of mycotoxins in starch and gluten remained relatively high. Negative correlation was found in highly contaminated samples between DON and bread baking properties. Also, inverse relationship was found between high mycotoxin concentrations and mineral element content in white flour.