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Untargeted LC–MS based 13C labelling provides a full mass balance of deoxynivalenol and its degradation products formed during baking of crackers, biscuits and bread

Author:
Stadler, David, Lambertini, Francesca, Bueschl, Christoph, Wiesenberger, Gerlinde, Hametner, Christian, Schwartz-Zimmermann, Heidi, Hellinger, Roland, Sulyok, Michael, Lemmens, Marc, Schuhmacher, Rainer, Suman, Michele, Berthiller, Franz, Krska, Rudolf
Source:
Food chemistry 2019 v.279 pp. 303-311
ISSN:
0308-8146
Subject:
baking, biscuits, breads, carbon, crackers, deoxynivalenol, dough, grains, liquid chromatography, stable isotopes, tandem mass spectrometry, toxicity
Abstract:
Deoxynivalenol (DON) is considered to be one of the most important contaminants in cereals and food commodities produced thereof. So far it is not clear i) to which extent DON is degraded during baking and ii) if a degradation results in reduced toxicity. We have elucidated the fate of DON during baking of crackers, biscuits and bread, which were produced from fortified dough and processed under pilot plant conditions. Untargeted stable isotope assisted liquid chromatography (LC) high resolution mass spectrometry was used to determine all extractable degradation products. Targeted LC – tandem mass spectrometry based quantification revealed that DON was partially degraded to isoDON (1.3–3.9%), norDON B (0.2–0.9%) and norDON C (0.3–1.2%). A DON degradation of 6% (crackers), 5% (biscuits) and 2% (bread), respectively, was observed. In vitro translation experiments indicate that isoDON is less toxic than DON.
Agid:
6259697