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| rdf:type
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| Description
| - Co-occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) and the major Fusarium mycotoxin deoxynivalenol (DON) has been documented in infected cereals. This study reports on the fate of this 'masked' DON within milling and baking technologies for the first time and compares it with a free parent toxin. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approx. 60% of their content in unprocessed wheat grains. No substantial changes of both target analytes occurred during dough preparation - kneading, fermentation and proofing. However, when 'bakery improvers' enzymes mixtures were employed as dough ingredient, distinct increase up to 145% of conjugated DON-3-Glc occurred in fermented dough. Some decrease of both DON-3-Glc and DON (10 and 13%, respectively, in comparison to fermented dough) took place during baking. Thermal degradants of DON, namely norDON A, B, C, D and DON-lactone were detected in roasted wheat samples and baked bread samples by means of UPLC-Orbitrap MS. Moreover, thermal degradants derived from DON-3-Glc were detected according to their exact masses and used high resolution instrument in heated samples of contaminated wheat and bread as well. These products, originating from DON-3-Glc through de-epoxidation and other structural changes in seskviterpene cycle, were named norDON-3-Glc A, B, C, D and DON-3-Glc-lactone analogically to DON degradation products. Most of these compounds were located in crust of experimental breads.
- Co-occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) and the major Fusarium mycotoxin deoxynivalenol (DON) has been documented in infected cereals. This study reports on the fate of this 'masked' DON within milling and baking technologies for the first time and compares it with a free parent toxin. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approx. 60% of their content in unprocessed wheat grains. No substantial changes of both target analytes occurred during dough preparation - kneading, fermentation and proofing. However, when 'bakery improvers' enzymes mixtures were employed as dough ingredient, distinct increase up to 145% of conjugated DON-3-Glc occurred in fermented dough. Some decrease of both DON-3-Glc and DON (10 and 13%, respectively, in comparison to fermented dough) took place during baking. Thermal degradants of DON, namely norDON A, B, C, D and DON-lactone were detected in roasted wheat samples and baked bread samples by means of UPLC-Orbitrap MS. Moreover, thermal degradants derived from DON-3-Glc were detected according to their exact masses and used high resolution instrument in heated samples of contaminated wheat and bread as well. These products, originating from DON-3-Glc through de-epoxidation and other structural changes in seskviterpene cycle, were named norDON-3-Glc A, B, C, D and DON-3-Glc-lactone analogically to DON degradation products. Most of these compounds were located in crust of experimental breads. (en)
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| Title
| - Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside
- Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside (en)
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| skos:prefLabel
| - Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside
- Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside (en)
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| skos:notation
| - RIV/60461373:22330/11:43892759!RIV12-MSM-22330___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/11:43892759
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Orbitrap mass spectrometry; ultrahigh performance liquid chromatography; thermal degradation; baking; milling; deoxynivalenol-3-glucoside; deoxynivalenol; masked mycotoxins; mycotoxins (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| - US - Spojené státy americké
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Journal of Agricultural and Food Chemistry
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...vavai/riv/projekt
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Capouchová, Ivana
- Hajšlová, Jana
- Prokinova, Evženie
- Václavíková, Marta
- Džuman, Zbyněk
- Malachová, Alexandra
- Skerikova, Alena
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| http://linked.open...ain/vavai/riv/wos
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| issn
| |
| number of pages
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| http://bibframe.org/vocab/doi
| |
| http://localhost/t...ganizacniJednotka
| |
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