Fate of the fusarium mycotoxins deoxynivalenol, nivalenol and zearalenone during extrusion of wholemeal wheat grain

Keith Scudamore (1) , Robin C, E Guy (2) , Brian Kelleher (2, 3) , Susan Macdonald (4)

1 KAS Mycotoxins
2 Campden and Chorleywood Food RA
3 Central Science Laboratort
4 Science Development

Deoxynivalenol in cereals and cereal products is controlled in the European Community by recent legislation with the objective of minimizing consumer exposure to this mycotoxin. Relatively few studies have examined the losses of fusarium mycotoxins during processing and whether this is accurately reflected by the processing factors that have been used. The behaviour of deoxynivalenol, nivalenol and zearalenone during extrusion of naturally contaminated wholemeal wheat flour has been examined using pilot scale equipment. Factors examined were temperature and moisture content. Concentrations of the three mycotoxins were little changed by extrusion although the amount of deoxynivalenol decreased at the lowest moisture content. However, this effect did not appear to be temperature dependent and it is suggested that the apparent loss is either due to binding or inability to extract the residue. Under some conditions, concentrations of the mycotoxins, particularly nivalenol, were higher after extrusion.

Mots clés: Life Sciences

Keith Scudamore, Robin C, E Guy, Brian Kelleher, Susan Macdonald. Fate of the fusarium mycotoxins deoxynivalenol, nivalenol and zearalenone during extrusion of wholemeal wheat grain. Food Additives and Contaminants, 2008, 25 (03), pp.331-337. ⟨10.1080/02652030701658365⟩. ⟨hal-00577431⟩