The effects of bakery processing on natural deoxynivalenol contamination
The aim of this study was the evaluation of the influence of the breadmaking process on initial deoxynivalenol (DON) contamination. Samples (92) were taken from four batches of eight different types of products in a low-technology bakery. The final products, as well as the corresponding flours, doug...
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1997
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v37_n1_p21_Neira http://hdl.handle.net/20.500.12110/paper_01681605_v37_n1_p21_Neira |
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paper:paper_01681605_v37_n1_p21_Neira2023-06-08T15:17:25Z The effects of bakery processing on natural deoxynivalenol contamination Neira, María Susana Martínez, Elena Julia Resnik, Silvia Liliana Bakery products Deoxynivalenol Wheat vomitoxin article electron capture detection flour food contamination gas chromatography thin layer chromatography Bread Fermentation Trichothecenes Triticum aestivum The aim of this study was the evaluation of the influence of the breadmaking process on initial deoxynivalenol (DON) contamination. Samples (92) were taken from four batches of eight different types of products in a low-technology bakery. The final products, as well as the corresponding flours, doughs and fermented doughs were analyzed. Extracts were obtained with acetonitrile:water (84:16), the clean up was made with a muitifunctional column and DON was quantified by thin layer chromatography by visual comparison with standards. Confirmation was made by electron capture gas chromatography. The contamination levels in flour samples ranged from 500 μg/kg to 2000 μg/kg on dry weight basis. The results showed a positive correlation between the initial contamination level and the reduction of DON after fermentation. A significant reduction was observed as a consequence of the breadmaking process. Fil:Neira, M.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Martínez, E.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1997 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v37_n1_p21_Neira http://hdl.handle.net/20.500.12110/paper_01681605_v37_n1_p21_Neira |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Bakery products Deoxynivalenol Wheat vomitoxin article electron capture detection flour food contamination gas chromatography thin layer chromatography Bread Fermentation Trichothecenes Triticum aestivum |
| spellingShingle |
Bakery products Deoxynivalenol Wheat vomitoxin article electron capture detection flour food contamination gas chromatography thin layer chromatography Bread Fermentation Trichothecenes Triticum aestivum Neira, María Susana Martínez, Elena Julia Resnik, Silvia Liliana The effects of bakery processing on natural deoxynivalenol contamination |
| topic_facet |
Bakery products Deoxynivalenol Wheat vomitoxin article electron capture detection flour food contamination gas chromatography thin layer chromatography Bread Fermentation Trichothecenes Triticum aestivum |
| description |
The aim of this study was the evaluation of the influence of the breadmaking process on initial deoxynivalenol (DON) contamination. Samples (92) were taken from four batches of eight different types of products in a low-technology bakery. The final products, as well as the corresponding flours, doughs and fermented doughs were analyzed. Extracts were obtained with acetonitrile:water (84:16), the clean up was made with a muitifunctional column and DON was quantified by thin layer chromatography by visual comparison with standards. Confirmation was made by electron capture gas chromatography. The contamination levels in flour samples ranged from 500 μg/kg to 2000 μg/kg on dry weight basis. The results showed a positive correlation between the initial contamination level and the reduction of DON after fermentation. A significant reduction was observed as a consequence of the breadmaking process. |
| author |
Neira, María Susana Martínez, Elena Julia Resnik, Silvia Liliana |
| author_facet |
Neira, María Susana Martínez, Elena Julia Resnik, Silvia Liliana |
| author_sort |
Neira, María Susana |
| title |
The effects of bakery processing on natural deoxynivalenol contamination |
| title_short |
The effects of bakery processing on natural deoxynivalenol contamination |
| title_full |
The effects of bakery processing on natural deoxynivalenol contamination |
| title_fullStr |
The effects of bakery processing on natural deoxynivalenol contamination |
| title_full_unstemmed |
The effects of bakery processing on natural deoxynivalenol contamination |
| title_sort |
effects of bakery processing on natural deoxynivalenol contamination |
| publishDate |
1997 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v37_n1_p21_Neira http://hdl.handle.net/20.500.12110/paper_01681605_v37_n1_p21_Neira |
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| _version_ |
1768546344153120768 |