Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 506478
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.
DOI https://doi.org/10.1016/j.foodchem.2016.07.024
Department(s) RIKILT - Business unit Contaminants & Toxins
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Deoxynivalenol - Enniatins - Fate of mycotoxins - LC–MS/MS - Mycotoxins - Pasta - Processing
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).

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