Fate of the fusarium mycotoxins, deoxynivalenol, nivalenol and zearalenone, during extrusion of wholemeal wheat grain

Abstract

In the European Union, deoxynivalenol in cereals and cereal products is controlled by recent legislation with the objective of minimizing consumer exposure to this mycotoxin. Relatively few studies have examined the loss of Fusarium mycotoxins during processing and whether this is accurately reflected by the processing factors. The behaviour of deoxynivalenol, nivalenol and zearalenone during extrusion of naturally contaminated wholemeal wheat flour has been examined using pilot-scale equipment. Factors examined were temperature and moisture content. Concentrations of the three mycotoxins were little changed by extrusion although the amount of deoxynivalenol decreased at the lowest moisture content. However, this effect did not appear to be temperature-dependent, suggesting that the apparent loss is either due to binding or inability to extract the residue. Under some conditions, concentrations of the mycotoxins, particularly nivalenol, were higher after extrusion.

Keywords:

• Deoxynivalenol
• nivalenol
• zearalenone
• Fusarium mycotoxins
• wheat
• flour
• processing
• extrusion

Acknowledgements

The work was supported by DEFRA under the Food Quality  & Safety LINK programme. Wheat was supplied by Harper Adams University College, initial mixing and blending was carried by RHM Technology, High Wycombe and analysis of fusarium mycotoxins at the Central Science Laboratory, York, UK. Milling and extrusion was carried out at the Campden and Chorleywood Food Research Association, Chipping Campden, UK.