Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives

ABSTRACT

The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified forms can also be present in cereal products. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a common DON plant conjugate. The mycotoxin concentration could be affected by food processing; here, we studied the stability of DON and DON-3-glucoside during baking of small doughs made from white wheat flour and other ingredients. A range of common food additives and ingredients were added to assess possible interference: ascorbic acid (E300), citric acid (E330), sorbic acid (E200), calcium propionate (E282), lecithin (E322), diacetyltartaric acid esters of fatty acid mono- and diglycerides (E472a), calcium phosphate (E341), disodium diphosphate (E450i), xanthan gum (E415), polydextrose (E1200), sorbitol (E420i), sodium bicarbonate (E500i), wheat gluten and malt flour. The DON content was reduced by 40%, and the DON-3-glucoside concentration increased by >100%, after baking for 20 min at 180°C. This confirmed that DON and DON-3-glucoside concentrations can vary during heating, and DON-3-glucoside could even increase after baking. However, DON and DON-3-glucoside are not affected significantly by the presence of the food additives tested.

KEYWORDS:

• Deoxynivalenol
• deoxynivalenol-3-glucoside
• baking
• additives

Highlights

• Deoxynivalenol is not affected by common additives during baking.

• Deoxynivalenol-3-glucoside is not affected during baking owing to the presence of additives.

• There is possibly a high increase in deoxynivalenol-3-glucoside resulting from baking.

Acknowledgements

The authors are grateful to the Spanish government (project AGL2014-55379-P) for providing financial support. A. Vidal thanks the Spanish government (Ministry of Education) for the pre-doctoral grant.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Ministerio de Ciencia y Tecnología;