Next Article in Journal
Detection of Five Mycotoxins in Different Food Matrices in the Malaysian Market by Using Validated Liquid Chromatography Electrospray Ionization Triple Quadrupole Mass Spectrometry
Next Article in Special Issue
Mycotoxins during the Processes of Nixtamalization and Tortilla Production
Previous Article in Journal
Purification and Biochemical Characterization of TsMS 3 and TsMS 4: Neuropeptide-Degrading Metallopeptidases in the Tityus serrulatus Venom
Article Menu

Export Article

Open AccessArticle
Toxins 2019, 11(4), 195; https://doi.org/10.3390/toxins11040195

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
  |  
PDF [1096 KB, uploaded 3 April 2019]
  |  

Abstract

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
Figures

Graphical abstract

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).
SciFeed

Share & Cite This Article

MDPI and ACS Style

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.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Toxins EISSN 2072-6651 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top