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Open AccessArticle

The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditions

Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego Street 75, 60-625 Poznań, Poland
Department of Natural Science and Quality Assurance, Faculty of Commodity Science, Poznań University of Economics and Business Poznań, Niepodległości Avenue 10, 61-875 Poznań, Poland
Author to whom correspondence should be addressed.
Foods 2019, 8(9), 403;
Received: 23 July 2019 / Revised: 2 September 2019 / Accepted: 6 September 2019 / Published: 11 September 2019
Essential oils (EOs) are complex natural products of plant origin and exhibit different desirable, e.g., antimicrobial properties. Their growth inhibition effect on the pathogenic fungi of the genus, Fusarium, which forms deoxynivalenol (DON), has been documented. DON is the most common contaminant of grains and their products, causing strong emetic effects after their consumption. The aim of the study was to investigate the ability of selected EOs to degrade DON under in vitro conditions, using various incubation terms. The impact of a different temperature, pH, incubation time, mycotoxin, and essential oil concentration was tested. The results indicate that the kind of EO influences the effectiveness of mycotoxin level reduction, and the most effective EOs were palmarosa and lemon oils. A higher reduction of DON content by EOs was achieved after 24 h of the experiment (up to 72%), at a pH range between 3 and 6 and a temperature of 20 °C. Moreover, the effect of various doses of white and pink grapefruit and palmarosa EOs (100 and 200 μL/mL) on toxin level reduction was observed. The experiment confirmed that the selected EOs may be effective in DON reduction, as previously documented in experiments with zearalenone. View Full-Text
Keywords: deoxynivalenol; essential oils; reduction; mycotoxin; food safety; LC-MS/MS deoxynivalenol; essential oils; reduction; mycotoxin; food safety; LC-MS/MS
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Perczak, A.; Juś, K.; Gwiazdowska, D.; Marchwińska, K.; Waśkiewicz, A. The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditions. Foods 2019, 8, 403.

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