Journal
MYCOTOXIN RESEARCH
Volume 35, Issue 3, Pages 261-270Publisher
SPRINGER HEIDELBERG
DOI: 10.1007/s12550-019-00350-2
Keywords
T-2 toxin; Modified mycotoxins; Bound mycotoxins; Thermal degradation; Food processing; Food safety
Categories
Funding
- German Ministry of Economics and Energy (via AiF)
- FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn) [AiF 18,319 N.]
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This study deals with the influence of food matrix components on the degradation of the mycotoxins T-2 toxin (T-2) and HT-2 toxin (HT-2) and with the binding of T-2 to starch during thermal food processing. Both mycotoxins were heated in a simulated food environment and subsequently analyzed via HPLC-HRMS to generate degradation curves and to draw conclusions regarding the thermal degradation under food processing conditions. Thermal degradation increased generally with increasing time and temperature with a maximum degradation rate of 93% (T-2) and 99% (HT-2). Furthermore, HRMS data were exploited to screen the samples for degradation products. In model heating experiments, T-2 was bound to 1-O-methyl-alpha-d-glucopyranoside, a model compound that was used to simulate starch. The formed reaction products were isolated and identified by NMR, giving detailed insights into a potential binding of T-2 to starch. In the next step, further model heating experiments were performed, which proved the covalent binding of T-2 to starch. Finally, the amount of matrix-bound T-2 was estimated roughly in a semi-quantitative approach in the model heating experiments as well as during cookie-making via GC-MS analysis of the isovaleric acid ester moiety of T-2, released after alkaline hydrolysis.
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