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Toxins 2019, 11(3), 139; https://doi.org/10.3390/toxins11030139

Effect of Wheat Milling Process on the Distribution of Alternaria Toxins

1
Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
2
Department of Plant and Environmental Protection, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
3
Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
*
Author to whom correspondence should be addressed.
Received: 31 December 2018 / Revised: 21 February 2019 / Accepted: 25 February 2019 / Published: 1 March 2019
(This article belongs to the Collection Understanding Mycotoxin Occurrence in Food and Feed Chains)
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Abstract

Alternaria toxins are mycotoxins produced by various Alternaria species which, besides the Fusarium species, represent the principal contaminants of wheat worldwide. As currently, only limited information on the behaviour of Alternaria toxins during processing of cereals is available, the objective of this study was to investigate the effect of the dry milling process of wheat on Alternaria toxins distribution. Alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) content were analysed by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) in all milling fractions of untreated (control), fungicide-treated, Alternaria tenuissima inoculated and commercial wheat sample. After dry milling process, in last break and milling flows and by-products, increased concentration of examined Alternaria toxins was detected. TeA was quantified in almost all milling fractions in all tested wheat samples, while AOH and AME were detectable mostly in last break and milling flows and by-products. In respect to the contamination with Alternaria toxins, white flour can be considered as relatively safe product. Since Alternaria toxins are concentrated mainly in the peripheral parts of the kernel, a special attention should be given to their content in low-grade flours and milling by-products. View Full-Text
Keywords: wheat; milling process; alternariol; alternariol monomethyl ether; tenuazonic acid; LC-MS/MS wheat; milling process; alternariol; alternariol monomethyl ether; tenuazonic acid; LC-MS/MS
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Janić Hajnal, E.; Mastilović, J.; Bagi, F.; Orčić, D.; Budakov, D.; Kos, J.; Savić, Z. Effect of Wheat Milling Process on the Distribution of Alternaria Toxins. Toxins 2019, 11, 139.

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