HPLC-ORBITRAP-MASS SPECTROMETRY FOR THE DETERMINATION OF DEOXYNIVALENOL, T-2, HT-2 TOXINS AND THEIR CONJUGATES IN WHEAT FLOUR AND BREAD

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Abstract

Deoxynivalenol, T-2 and HT-2 toxins are trichothecene mycotoxins frequently occurring in cereals and cereal based products. Due to the toxic effects they can exert on human health, the study of the influence of food processing on the final mycotoxin content becomes a crucial point for the estimation of the risk. In addition, investigation needs to be extended also to modified mycotoxins, that still possess a toxic potential and which could co-occur along with their native forms in raw material and derived food. In thispresentation a previously developed HighResolution mass spectrometry based method has been applied to quantify the presence of DON, T-2 and HT-2 both in naturally contaminated wheat flours and in their respective bread samples in order to investigate the fate of these mycotoxins through baking. On the other hand the same method was also applied for the identification of DON, T-2 and HT-2 glucoside conjugates in both matrices. Our findings show that unlike DON which shows a significant increase upon baking, HT-2 and T-2 levels decreasedin bread with a more remarked drop displayed by T-2. On the other hand a parallel decrease of DON-glucoside onjugate (DON-3Glu) was recorded after baking. Significant levels of T-2 and HT-2 mono-glucosides were also identified and detected both in the wheat flour and bread although a more careful estimation on the final levels cannot be made due to the lack of a standard. This represents an important issue worthy to be deepened for the implications that some conjugated mycotoxins can have on human health, in order to avoid underestimation of the risk.

Autore Pugliese

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  • De Angelis E.; Monaci L.; Visconti A

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Anno di pubblicazione

2012

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