Location: Toxicology and Mycotoxin Research
Title: Deoxynivalenol in food prepared from wheat flour Authors
|Li, Wu - FRITO-LAY, PLANO, TX|
|Strouts, Brian - AMER.INST.BAKING,MANHT,KS|
|Barach, Jeffrey - FOOD.PROD.ASSOC.,WASH.,DC|
Submitted to: Meeting, Center for Food Safety, University of Georgia
Publication Type: Abstract Only
Publication Acceptance Date: February 27, 2008
Publication Date: March 4, 2008
Citation: Voss, K.A., Snook, M.E., Li, W., Strouts, B., Barach, J. 2008. Deoxynivalenol in food prepared from wheat flour. University of Georgia's Center for Food Safety. March 4-5, 2008. Atlanta, GA. Interpretive Summary: Abstract - no summary required.
Technical Abstract: Deoxynivalenol (DON) is a Fusarium mycotoxin found in wheat, barley, corn and foods prepared from these grains. DON induces variable toxic effects in animals including feed refusal, decreased weight gain, or altered immune function. The effect of DON on human health is not well understood, however, there is evidence suggesting that it adversely affects growth or immune function in children. Some cooking methods have been shown to reduce DON concentrations in foods. The purpose of this study was to compare the DON concentrations of wheat flour and selected products made from the flour under commercially relevant conditions. Analyses were done using a gas chromatography (GC) method with electron capture detection. Mass balance was estimated from the DON concentration and product yield data. DON concentrations in the cookies, crackers, and pretzels varied and ranged from 67% (cookies) to 113% (pretzels) of the DON concentration in the flour (<0.5 ppm). Greater reductions were found in bread as its DON content was about 30% that of the flour. DON amounts in the cookie, cracker, and pretzel batches determined by mass balance estimations ranged from 93% to 110% compared to the flour. Less DON, about 45% of the amount found in flour, was measured in the bread. DON concentrations (determined using a GC-mass spectrometric method) of fried donuts were reduced about 75% compared to flour and dilution by other ingredients likely contributed to the reduction. In summary, significant amounts of DON survived during the preparation of cookies, crackers, and pretzels under commercial conditions, a modest reduction was achieved for baked bread, and the greatest reduction was found in fried donuts.