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Food Additives & Contaminants: Part A - Taylor and Francis Ltd.
DOI: dx.doi.org/10.1080/19440049.2012.740776
Available online
Fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside conjugates from flour to bread: an investigation by high-performance liquid chromatography high-resolution mass spectrometry
De Angelis E.a, Monaci L.a, Pascale M.a, Visconti A.a
a Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, Bari, Italy
Deoxynivalenol, T-2 and HT-2 toxins are mycotoxins frequently occurring in cereals and cereal-based products along with their conjugated forms. In this paper, we provide insights into the fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside derivatives during bread making, using naturally contaminated wheat flour. High-resolution mass spectrometry was used to assess the extent of degradation of the three mycotoxins during bread baking and to identify some glucoside conjugates, namely deoxynivalenol, T-2 and HT-2 mono-glucosides, detected both in the flour and in the respective breads. Our findings show deoxynivalenol’s levels markedly increased upon baking, whereas those of HT-2 and T-2 toxins were decreased in the final bread with special regard to the T-2 toxin.

Keywords: bread, masked mycotoxins, DON, food processing, glucosides, HT-2, mass spectrometry, trichothecenes, T-2, wheat flour


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