|Title||Fate of enniatins and deoxynivalenol during pasta cooking|
|Author(s)||Nijs, Monique de; Top, Hester van den; Stoppelaar, Joyce de; Lopez Sanchez, Patricia; Mol, Hans|
|Source||Food Chemistry 213 (2016). - ISSN 0308-8146 - p. 763 - 767.|
|Department(s)||RIKILT - Business unit Contaminants & Toxins|
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Deoxynivalenol - Enniatins - Fate of mycotoxins - LC–MS/MS - Mycotoxins - Pasta - Processing|
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).