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Degradation of the Alternaria Mycotoxins Alternariol, Alternariol Monomethyl Ether, and Altenuene upon Bread Baking
- Siegel, David, Feist, Michael, Proske, Matthias, Koch, Matthias, Nehls, Irene
- Journal of agricultural and food chemistry 2010 v.58 no.17 pp. 9622–9630
- degradation, Alternaria, mycotoxins, metabolites, breadmaking, breadmaking quality, wheat, thermal stability, food safety
- The stability of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking was investigated by model experiments using a spiked wholemeal wheat flour matrix. For alternariol and alternariol monomethyl ether, but not for altenuene, degradation products, formed through a sequence of hydrolysis and decarboxylation, could be identified in pilot studies. The simultaneous quantification of alternariol, alternariol monomethyl ether, altenuene, and the degradation products was achieved by a newly developed high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) multimethod. The obtained quantitative data indicate that the Alternaria mycotoxins are barely degraded during wet baking, while significant degradation occurs upon dry baking, with the stability decreasing in the order alternariol monomethyl ether > alternariol > altenuene. The novel degradation products could be detected after the wet baking of flour spiked with alternariol and in a sample survey of 24 commercial cereal based baking products.