Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing

Abstract

The objective of this research was to estimate the processing effect on mycotoxins levels and the exposure to zearalenone (ZEA), ochratoxin (OTA) and aflatoxin B1 (AFB1) through the consumption of pasta and bakery products. The higher reduction percentage of mycotoxins was observed in cake production (95, 90 and 70% for ZEA, OTA and AFB1, respectively). Bread and biscuit showed similar reduction in mycotoxins levels (89 and 90% for ZEA; 80 and 85% for OTA; 36 and 40% for AFB1, respectively). The lower reduction in the levels of mycotoxins has been observed for pasta (75, 65 and 10% for ZEA, OTA and AFB1, respectively). The consumption of these products could represent 12.6% of the maximum tolerable daily intake of ZEA and 30.5% of the tolerable weekly intake of OTA. The margin of exposure value related to the exposure to AFB1 was 24.6. The exposure to ZEA and OTA through the consumption of bakery products and pasta would not represent risk for consumer health, (although conjugated forms were not determined). However, the exposure to AFB1 represents a risk (even without considering the AFB1-conjugated forms).

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

“…Different from that, however, Bol et al. () described a considerable OTA loss of 80% to 90% in the production of wheat bread, biscuit, and cake, compared to the level in the flour. AFB1 was reduced by 36%, 40%, and 50%, respectively.…”

“…Thus, it was suggested that potential decomposition product(s) of ZON in heated wheat flour and bread did not retain significant biological activity (Matsuura et al., ). Bol, Araujo, Veras, and Welke () found in the experimental production of wheat bread (including yeast fermentation), cake, and biscuits high ZON losses of, on average, 89%, 95%, and 90%, respectively. Also here, experiments were done with spiked flour.…”

“…Bol et al. () studied the impact of the entire pasta production, including cooking, on the contamination with ZON, AFB1, and OTA. Raw pasta was made with spiked white wheat flour by adding around 1% salt and 2% oil (besides water) and dough was processed using rollers; cooking was done for 15 min.…”

Precision toxicology shows that troxerutin alleviates ochratoxin A–induced renal lipotoxicity

“…CKD is increasingly recognized as a global public health problem (3) that affects as many as 10-15% of the population worldwide (4). Widespread environmental risk factors, such as mycotoxins, heavy metals, and pesticides, increase the incidence of CKD rapidly (5)(6)(7)(8)(9)(10)(11).…”

The Relationship of Aflatoxin B1 and Hepatocellular Carcinoma: A Mini Review

“…Bol, EK, and collaborators evaluated the effects of heat on AFB1 in bakery products, baked under 220 °C in different periods of time (between 20-35 min) and different products (bread, cake and biscuits) using quantitative analysis of mycotoxins for zearaleone, ochratoxin and AFB1, using high performance liquid chromatography-tandem with diode array detection (HPLC-DAD), identifying that the heating process does not contribute to reduce the levels of AFB1 (36-40%) in bread and biscuits, instead, cake was the only bakery product that reduced in 50% the levels of AFB1. The authors estimated that the theoretical total estimated exposure to AFB1 in pasta and bakery products was 6.9ng/kg per day [11].…”