The effects of bakery processing on natural deoxynivalenol contamination
The aim of this study was the evaluation of the influence of the breadmaking process on initial deoxynivalenol (DON) contamination. Samples (92) were taken from four batches of eight different types of products in a low-technology bakery. The final products, as well as the corresponding flours, doug...
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| Autores principales: | , , , , |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01681605_v37_n1_p21_Neira |
| Aporte de: |
| Sumario: | The aim of this study was the evaluation of the influence of the breadmaking process on initial deoxynivalenol (DON) contamination. Samples (92) were taken from four batches of eight different types of products in a low-technology bakery. The final products, as well as the corresponding flours, doughs and fermented doughs were analyzed. Extracts were obtained with acetonitrile:water (84:16), the clean up was made with a muitifunctional column and DON was quantified by thin layer chromatography by visual comparison with standards. Confirmation was made by electron capture gas chromatography. The contamination levels in flour samples ranged from 500 μg/kg to 2000 μg/kg on dry weight basis. The results showed a positive correlation between the initial contamination level and the reduction of DON after fermentation. A significant reduction was observed as a consequence of the breadmaking process. |
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