BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem

Gewählte Publikation:

Stadler, D; Lambertini, F; Bueschl, C; Wiesenberger, G; Hametner, C; Schwartz-Zimmermann, H; Hellinger, R; Sulyok, M; Lemmens, M; Schuhmacher, R; Suman, M; Berthiller, F; Krska, R.
(2019): Untargeted LC-MS based C-13 labelling provides a full mass balance of deoxynivalenol and its degradation products formed during baking of crackers, biscuits and bread
FOOD CHEM. 2019; 279: 303-311. FullText FullText_BOKU

Deoxynivalenol (DON) is considered to be one of the most important contaminants in cereals and food cornmodifies produced thereof. So far it is not clear i) to which extent DON is degraded during baking and ii) if a degradation results in reduced toxicity. We have elucidated the fate of DON during baking of crackers, biscuits and bread, which were produced from fortified dough and processed under pilot plant conditions. Untargeted stable isotope assisted liquid chromatography (LC) high resolution mass spectrometry was used to determine all extractable degradation products. Targeted LC - tandem mass spectrometry based quantification revealed that DON was partially degraded to isoDON (1.3-3.9%), norDON B (0.2-0.9%) and norDON C (0.3-1.2%). A DON degradation of 6% (crackers), 5% (biscuits) and 2% (bread), respectively, was observed. In vitro translation experiments indicate that isoDON is less toxic than DON.
Autor*innen der BOKU Wien:
Berthiller Franz
Büschl Christoph
Hellinger Roland
Krska Rudolf
Lemmens Marc
Schuhmacher Rainer
Schwartz-Zimmermann Heidi Elisabeth
Stadler David
Sulyok Michael
Wiesenberger Gerlinde

Find related publications in this database (Keywords)
Thermal degradation
Mass spectrometry
Food processing

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