Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour

Food Chem. 2016 Dec 15:213:784-790. doi: 10.1016/j.foodchem.2016.07.019. Epub 2016 Jul 5.

Abstract

This study represents the first report about possibility of reduction of Alternaria toxins in wheat using the extrusion process. Effects of extrusion processing parameters - moisture content (w=16, 20, 24g/100g), feeding rate (q=15, 20, 25kg/h), and screw speed (v=300, 390, 480rpm), on reduction rate of tenuazonic acid (TeA), alternariol (AOH) and alternariol monomethyl ether (AME), in whole wheat flour were investigated. Temperature ranged between 111.1 and 160.8°C, while the absolute pressure was from 0.17 to 0.23MPa. The simultaneous influence of w and v was the most important for TeA reduction (p<0.05), while v and q were the most influential for AOH reduction (p<0.01). Level of AME reduction was mostly influenced by w and v (p<0.10). Optimal parameters for reduction of all three Alternaria toxins were as follows: w=24g/100g, q=25kg/h, v=390rpm, with a reduction of 65.6% for TeA, 87.9% for AOH and 94.5% for AME.

Keywords: Alternaria toxins reduction; Alternariol (PubChem CID:5359485); Alternariol monomethyl ether (PubChem CID:5360741); Extrusion processing; LC-MS/MS; Tenuazonic acid (PubChem CID:54737266); Whole wheat flour.

MeSH terms

  • Alternaria / chemistry*
  • Flour / analysis
  • Flour / microbiology*
  • Food Contamination / analysis
  • Food Handling*
  • Food Microbiology
  • Lactones / analysis
  • Mycotoxins / analysis*
  • Pilot Projects
  • Principal Component Analysis
  • Reproducibility of Results
  • Tandem Mass Spectrometry
  • Temperature
  • Tenuazonic Acid / analysis
  • Triticum / chemistry
  • Triticum / microbiology*
  • Whole Grains / chemistry
  • Whole Grains / microbiology*

Substances

  • Lactones
  • Mycotoxins
  • Tenuazonic Acid
  • alternariol
  • alternariol monomethyl ether