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
- Abstract:
- 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)
- Mycotoxins
- Trichothecenes
- Thermal degradation
- Decontamination
- Metabolomics
- Mass spectrometry
- Food processing
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