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https://doi.org/10.17508/CJFST.2019.11.1.06

The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content

JELKA PLEADIN   ORCID icon orcid.org/0000-0002-0768-0462 ; Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
JURISLAV BABIĆ ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
ANA VULIĆ ; Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
NINA KUDUMIJA ; Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
KRUNOSLAV ALADIĆ ; Croatian Veterinary Institute, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia
MAJA KIŠ ; Croatian Veterinary Institute, Veterinary Centre Križevci, Ivana Z. Dijankovečkog 10, 48260 Križevci, Croatia
VESNA JAKI TKALEC ; Croatian Veterinary Institute, Veterinary Centre Križevci, Ivana Z. Dijankovečkog 10, 48260 Križevci, Croatia
MARIO ŠKRIVANKO ; Croatian Veterinary Institute, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia
MARICA LOLIĆ ; Croatian Veterinary Institute, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia
DRAGO ŠUBARIĆ ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia

Puni tekst: engleski, pdf (639 KB) str. 44-51 preuzimanja: 77* citiraj
APA 6th Edition
PLEADIN, J., BABIĆ, J., VULIĆ, A., KUDUMIJA, N., ALADIĆ, K., KIŠ, M., ... ŠUBARIĆ, D. (2019). The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croatian journal of food science and technology, 11 (1), 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06
MLA 8th Edition
PLEADIN, JELKA, et al. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology, vol. 11, br. 1, 2019, str. 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06. Citirano 20.11.2019.
Chicago 17th Edition
PLEADIN, JELKA, JURISLAV BABIĆ, ANA VULIĆ, NINA KUDUMIJA, KRUNOSLAV ALADIĆ, MAJA KIŠ, VESNA JAKI TKALEC, MARIO ŠKRIVANKO, MARICA LOLIĆ i DRAGO ŠUBARIĆ. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology 11, br. 1 (2019): 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06
Harvard
PLEADIN, J., et al. (2019). 'The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content', Croatian journal of food science and technology, 11(1), str. 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06
Vancouver
PLEADIN J, BABIĆ J, VULIĆ A, KUDUMIJA N, ALADIĆ K, KIŠ M i sur. The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croatian journal of food science and technology [Internet]. 2019 [pristupljeno 20.11.2019.];11(1):44-51. https://doi.org/10.17508/CJFST.2019.11.1.06
IEEE
J. PLEADIN, et al., "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content", Croatian journal of food science and technology, vol.11, br. 1, str. 44-51, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.1.06

Sažetak
Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often contaminate cereals and cereal by-products. Certain thermal processing methods used in the food industry show promising results in terms of reduction of cereal contamination with mycotoxins. In order to establish the degree of DON and ZEN reduction in naturally contaminated cereals (maize, wheat and oat), this study investigated the effects of cooking, roasting and extrusion cooking, performed at different temperatures (100 – 220 °C) and for a different length of time (10 – 30 min) on these mycotoxins concentrations. Before and after the treatment, cereal samples were analysed for DON and ZEN concentrations using enzyme-linked immunosorbent assay (ELISA). In comparison to cooking, which achieved only a negligible mean mycotoxin reduction (of up to 8% for DON and 11% for ZEN), roasting and extrusion cooking resulted in a significantly more pronounced mycotoxin reduction (of up to 40% for DON & 46% for ZEN and of up to 75% for DON & 80% for ZEN, respectively) (p < 0.05). The results show similar effects of thermal processing on all of the studied cereals (p > 0.05), suggesting that extrusion cooking can be considered as an effective thermal method capable of reducing mycotoxin content in cereals.

Ključne riječi
deoxynivalenol; zearalenone; Fusarium mycotoxins; thermal processing; cereals

Hrčak ID: 220683

URI
https://hrcak.srce.hr/220683

Posjeta: 137 *