|Ryu, Dojin - TX WOMAN'S U,DENTON, TX|
|Bianchini, Andreia - FOOD SCI/U NEB,LINCOLN,NE|
|Jackson, Lauren - NCFST/FDA, SUMMIT-ARGO,IL|
|Bullerman, Lloyd - FOOD SCI/U NEB,LINCOLN,NE|
|Li, Wu - FRITO-LAY INC.,PLANO, TX|
|Barach, Jeff - GROCRY MFG/FOOD PROD,W/DC|
Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: April 6, 2008
Publication Date: April 6, 2008
Citation: Voss, K.A., Ryu, D., Bianchini, A., Jackson, L., Bullerman, L., Li, W., Snook, M.E., Barach, J. 2008. Effects of processing and cooking on mycotoxins: Lessons from studies on fumonisin B1 and deoxynivalenol. American Chemical Society Abstracts. April 6-10, 2008. New Orleans, LA. Interpretive Summary: Abstract - No summary required.
Technical Abstract: Processing and cooking are among the factors affecting the amounts of Fusarium mycotoxins found in foods. Nixtamalization (alkaline cooking) reduced fumonisin B1 (FB1) concentrations (50 to 80 percent) through a combination of extraction and hydrolysis. Deoxynivalenol (DON) was significantly reduced due to its instability in alkaline conditions. Extrusion, which combines high heat and pressure, reduced FB1 concentrations (21 to 37 percent) in grits. Greater reductions (77 to 87 percent) and formation of N-(deoxy-D-fructos-1-yl) FB1 were found when the grits were supplemented with glucose. In other studies, DON concentrations were reduced (up to 33 percent) in cookies, crackers and pretzels and greater reductions (about 70 percent) were found in bread made from flour containing < 0.5 ppm DON. These examples illustrate how processing and cooking variably influence mycotoxin concentrations in foods and that effectiveness of processing and cooking methods for reducing Fusarium mycotoxins should be evaluated on a case by case basis.