Fate of enniatins and deoxynivalenol during pasta cooking

Monique de Nijs*, Hester van den Top, Joyce de Stoppelaar, Patricia Lopez Sanchez, Hans Mol

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)

Abstract

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC–MS/MS. The method limits of detection were 8 μg/kg for deoxynivalenol, 10 μg/kg for enniatin A1 and 5 μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83–100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials).

Original languageEnglish
Pages (from-to)763-767
JournalFood Chemistry
Volume213
DOIs
Publication statusPublished - 2016

Keywords

  • Deoxynivalenol
  • Enniatins
  • Fate of mycotoxins
  • LC–MS/MS
  • Mycotoxins
  • Pasta
  • Processing

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