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

Author

Listed:
  • Tomas DROPA

    (National Institute of NBC Protection, Příbram, Czech Republic)

  • Jana HAJŠLOVÁ

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Kateřina LANCOVÁ

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Iva BUREŠOVÁ

    (Agricultural Research Institute, Kroměříž, Czech Republic)

Abstract

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.

Suggested Citation

  • Tomas DROPA & Jana HAJŠLOVÁ & Kateřina LANCOVÁ & Iva BUREŠOVÁ, 2014. "The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(6), pages 570-577.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:151-2014-cjfs
    DOI: 10.17221/151/2014-CJFS
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