| Literature DB >> 31126504 |
Amin Mousavi Khaneghah1, Mohammad Hassan Kamani2, Yadolah Fakhri3, Carolina Fernanda Sengling Cebin Coppa4, Carlos Augusto Fernandes de Oliveira4, Anderson S Sant'Ana5.
Abstract
This study was aimed to evaluate the fate of D3G, 3-ADON, and 15-ADON during various processing steps (milling, fermentation, baking and cooking with water) of different cereal-based products, as well as the co-occurrence of culmorin (CUL) and its derivatives (15-Hydroxy-CUL and 5-Hydroxy-CUL. Some databases such as Science Direct, PubMed, Scopus, and Embase were screened to collect the relevant published papers between January 1983 to October 2018, and 23 articles with 319 data were included. The baking resulted in reductions in the concentration of all types of investigated masked mycotoxins, i.e., 15-ADON (-25%) > 3-ADON (-15%) > D3G (-6%). Also, rank order of CUL and its derivatives based on occurrence was CUL (70%) > 15-Hydroxy-CUL (47%) > 5-Hydroxy-CUL (15%) and their rank based on their concentration was 5-Hydroxy-CUL (99.21 µg/kg) > CUL (48.84 µg/kg) > 15-Hydroxy-CUL (9.39 µg/kg) > Hydroxy -CUL (0.06 µg/kg) > 12-Hydroxy-CUL (0.05 µg/kg) > 14-Hydroxy-CUL (0.01 µg/kg).Entities:
Keywords: Cereal-based foods; Emerging mycotoxins; Fate; Food safety; Hidden mycotoxin; Meta-analysis; Processing
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Year: 2019 PMID： 31126504 DOI： 10.1016/j.foodchem.2019.05.034
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514