Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour

Hajnal, Elizabet Janić; Čolović, Radmilo; Pezo, Lato; Orčić, Dejan; Vukmirović, Đuro; Mastilović, Jasna

doi:10.1016/j.foodchem.2016.07.019

Cited by 31 publications

(23 citation statements)

References 30 publications

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“…Principal Component Analysis (PCA) is a mathematical procedure used as a central tool in chemometrics simulations, and represents a multivariate technique in which the simultaneous data reduction and classification is performed by transforming the data into orthogonal components that are linear combinations of the original variables [23]. PCA is done by Eigenvalue decomposition of the correlation matrix of the obtained data [24], which ensures that the first component will contain the largest possible variance. This analysis is generally used to achieve the maximum separation among clusters of parameters [25].…”

Section: Statistical Analysesmentioning

confidence: 99%

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Laze

Arapi

Ceca

et al. 2019

Period. Polytech. Chem. Eng.

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The purpose of this study was to evaluate the chemical parameters and amino acid content in 10 genotypes of soft Albanian wheat organically grown and collected during the summer seasons of 2014. The thin layer chromatography method was used for the identification the content of amino acids and spectrophotometry was used to determine the concentration of indentified amino acids. The results exhibited high protein content (13.73 % - 17.32 %) and relative high content of total amino acid content (6.3 % - 10.9 %). The most abundant of all amino acids was glutamic acid (in all genotypes) and cysteine (PZA 1, PZA 2, PZA 3, PZA 4, PZA 5, PZA 6, PZA 7, and PZA 10).

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Section: Statistical Analysesmentioning

confidence: 99%

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Laze

Arapi

Ceca

et al. 2019

Period. Polytech. Chem. Eng.

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“…Further, the extrusion process provides possibilities for reduction of Alternaria toxins. In the investigation of the potential of simple pilot single screw extruder for reduction of AOH, AME and TeA in flour of whole wheat, the highest reduction of AOH (87.9%), AME (94.5%) and TeA (65.6%) was achieved when high raw material moisture (w = 24 g 100 g −1 ), high feeding rate (q = 25 kg h −1 ) and medium screw speed (v = 390 rpm) were applied [16].…”

Section: Introductionmentioning

confidence: 99%

Effect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour

Hajnal

Vukić

Pezo

et al. 2019

Toxins

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Beside Fusarium toxins, Alternaria toxins are among the most commonly found mycotoxins in wheat and wheat products. Currently, investigations of possibilities of reduction of Alternaria toxins in the wheat-processing chain are limited. Therefore, the aim of this study was to explore the potency of cold atmospheric plasma treatments, as a new non-thermal approach, for reduction of alternariol (AOH), alternariol monomethyl ether (AME) and tentoxin (TEN) content in spiked white wheat flour samples. Samples were treated with plasma generated in the air during 30 s to 180 s, with an increment step of 30 s, and at four varying distances from the cold plasma source (6 mm, 21 mm, 36 mm and 51 mm). The reduction of the Alternaria toxins content in samples after treatment was monitored by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The maximum reduction of the examined Alternaria toxins was obtained by treatment performed at 6 mm distance from the plasma source, lasting 180 s, resulting in reductions of 60.6%, 73.8% and 54.5% for AOH, AME and TEN, respectively. According to the obtained experimental results, five empirical models in the form of the second-order polynomials were developed for the prediction of AOH, AME and TEN reduction, as well as the temperature and the moisture content of the wheat flour, that gave a good fit to experimental data and were able to predict the response variables successfully. The developed second-order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.918 and 0.961).

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“…Method validation was performed in terms of matrix effects, linearity, trueness, precision, the limit of detection (LOD) and the limit of quantification (LOQ), by the same procedure, as were described in detail in our previous study [17,21] by an in-house quality control procedure following the guidelines of Commission Decision EC 657 [22].…”

Section: Methods Validationmentioning

confidence: 99%

“…Trueness was evaluated through recovery studies. The overall method recoveries (R A ) and the sample preparation recoveries (R E ) for target analytes were calculated as were described in detail in our previous study [17,21]. It can be seen that the R A and the R E for all target analytes were above 70% in both matrices.…”

Section: Evaluation Of the Lc-ms/ms Methodsmentioning

confidence: 99%

“…After baking step (for 8 min at 250 • C), the content of TeA and AME in bread was at the same level as in the raw material, while the content of AOH was reduced by 34.8%. Further, during the extrusion process, the highest reduction of AOH (87.9%), AME (94.5%) and TeA (65.6%) in whole wheat flour was achieved when high raw material moisture (w = 24 g 100 g −1 ), high feeding rate (q = 25 kg h −1 ) and medium screw speed (v = 390 rpm) were applied [21]. In a recently published study by Janić Hajnal et al [32] the effect of atmospheric cold plasma treatments on reduction of Alternaria toxins content in wheat flour was investigated.…”

Section: Reduction Of Alternaria Toxins During Fermentation Of Whole mentioning

confidence: 98%

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Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough

et al. 2020

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The aim of this study was to investigate the fate of the most common Alternaria toxins found in wheat—tenuazonic acid (TeA), alternariol (AOH), and alternariol monomethyl ether (AME) during sourdough processing. For this purpose, spiked whole wheat flour, 3% sourdough starter, 0.5% of baker’s yeast, and 105% of water calculated on flour weight as a base were used as raw materials. Spiked whole wheat dough was fermented for 4 h, 8 h, 12 h, 24 h, and 48 h at 25 °C, and at each point the fermented dough samples were taken, frozen, lyophilized, grounded, and stored until further analysis. To study the effect of sourdough processing on TeA, AOH and AME content, the validated method of high-performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) for these mycotoxins was used. Mathematical models of Alternaria toxins reduction were developed in the form of Four Parameter Logistic Regression function. The maximum reduction of TeA, AOH, and AME levels was archived at 48 h of dough fermentation at 25 °C compared with dough after kneading (0 h). Under these conditions, a reduction of the toxin levels of 60.3 %, 41.5%, and 24.1% was observed for TeA, AOH, and AME, respectively.

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Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour

Cited by 31 publications

References 30 publications

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

Effect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour

Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough

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