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Toxins 2019, 11(4), 195;

Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production

Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main Street, Winnipeg, MB R3C 3G8, Canada
Author to whom correspondence should be addressed.
Received: 6 March 2019 / Revised: 25 March 2019 / Accepted: 29 March 2019 / Published: 31 March 2019
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The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01–0.1% by mass) were milled, and all milling product was analyzed for 10 ergot alkaloids using liquid chromatography with tandem mass spectrometry. Spaghetti was prepared from the semolina obtained during milling. Ergocristine, ergocristinine, and ergotamine were the predominant ergot alkaloids observed in the milling fractions and spaghetti. Approximately 84% of the total ergot alkaloid mass of the whole grain durum resided in the milling product fractions associated with the outer kernel layers (bran, shorts, feeds). No consistent loss of ergot alkaloids was observed during the production or cooking of spaghetti. However, changes in the ratio of R- to S-enantiomers occurred during the milling and cooking of spaghetti. Products containing bran, shorts, and feeds, as well as cooked spaghetti, contained a higher proportion of the less biologically active S-enantiomers. The results of this study emphasize the need to monitor R- and S-enantiomers, and to consider food and feed products, as opposed to whole grain, when assessing any exposure of consumers to ergot alkaloids. View Full-Text
Keywords: mycotoxin; milling; bran; semolina; cooking; dietary exposure mycotoxin; milling; bran; semolina; cooking; dietary exposure

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Tittlemier, S.A.; Drul, D.; Roscoe, M.; Turnock, D.; Taylor, D.; Fu, B.X. Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production. Toxins 2019, 11, 195.

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