Reduction of ochratoxin A in extruded barley meal.
The objective of this work was to determine the effects of extrusion cooking on the stability of ochratoxin A (OTA) in an artificially contaminated hulled barley meal (0.73-mm grain diameter) using a single screw extruder. The extrusion cooking parameters were temperature (140, 160, and 180 degrees C), initial moisture content of barley meal (24, 27 and 30%), and residence time (30, 40, 50, 60, and 70 s). Both unextruded and extruded samples were analyzed for OTA by high-performance liquid chromatography. Extrusion cooking variables significantly affected the stability of OTA (P < 0.05). Greater OTA reductions were achieved at higher residence time (70 s), medium temperature level (160 degrees C), and either high (30%) or low moisture (24%) content of samples. The amount of OTA destroyed during the extrusion process ranged from 17 to 86% depending on the studied parameters. The decrease in the amount of OTA after extrusion cooking followed first-order kinetics, showing that the fastest treatment in OTA reduction was that at 140 degrees C and 24% of moisture content.
Castells
Miren
M
Food Technology Department, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain.
Pardo
Ester
E
Ramos
Antonio J
AJ
Sanchis
Vicente
V
Marín
Sonia
S
D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005525:Food-Processing Industry / Q000379:methods / Q000592:standards; D001467:Hordeum / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D009793:Ochratoxins / Q000302:isolation & purification*; D013997:Time Factors; D014867:Water / Q000378:metabolism
D009793:Ochratoxins; D014867:Water; C025589:ochratoxin A