Fluctuation in the ergosterol and deoxynivalenol content in barley and malt during malting process.
This paper describes determination of the deoxynivalenol and ergosterol in samples from different varieties of barley and, consequently, malt produced from this barley. In total, 20 samples of barley and 20 samples of barley malt were analyzed. The alkaline hydrolysis with consequent extraction into hexane was applied to obtain the ergosterol from cereals. Extraction to acetonitrile/water and subsequent solid-phase extraction (SPE) were used for deoxynivalenol. The determination of the samples was performed on high-performance liquid chromatography using UV detection (ergosterol) and mass spectrometric detection (deoxynivalenol). The influence of the malting process on the production of two compounds of interest was assessed from obtained results. Ergosterol concentration ranged 0.88-15.87 mg/kg in barley and 2.63-34.96 mg/kg in malt, where its content increased to 95% compared to samples before malting. The malting process was observed as having a significant effect on ergosterol concentration (P = 0.07). The maximum concentration of deoxynivalenol was found to be 641 microg/kg in barley and 499 microg/kg in malt. Its concentration was lower than the legislative limit for unprocessed cereals (1,250 microg/kg). The statistic effect of the malting process on deoxynivalenol production was not found. Linear correlation between ergosterol and deoxynivalenol content was found to be very low (barley R = 0.02, malt R = 0.01). The results revealed that it is not possible to consider the ergosterol content as the indicator of deoxynivalenol contamination of naturally molded samples.
Department of Chemistry, Faculty of Science, University of J.E. Purkynje in Usti nad Labem, Ceske mladeze 8, 400 96, Usti nad Labem, Czech Republic. vlastimil.dohnal@gmail.com.|Department of Toxicology, Faculty of Military Health, University of Defence, Trebesska 1575, 500 01, Hradec Kralove, Czech Republic. vlastimil.dohnal@gmail.com.
Vlastimil
V
Dohnal
Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Zemedelská 1, 613 00, Brno, Czech Republic.
Alena
A
Jezkova
Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Zemedelská 1, 613 00, Brno, Czech Republic.
Lucie
L
Pavlikova
Department of Chemistry, Faculty of Science, University of J.E. Purkynje in Usti nad Labem, Ceske mladeze 8, 400 96, Usti nad Labem, Czech Republic.|Department of Toxicology, Faculty of Military Health, University of Defence, Trebesska 1575, 500 01, Hradec Kralove, Czech Republic.
Kamil
K
Musilek
Department of Chemistry, Faculty of Science, University of J.E. Purkynje in Usti nad Labem, Ceske mladeze 8, 400 96, Usti nad Labem, Czech Republic.|Center of Advanced Studies, Faculty of Military Health Sciences, University of Defence, Trebesska 1575, 500 01, Hradec Kralove, Czech Republic.
Daniel
D
Jun
Department of Chemistry, Faculty of Science, University of J.E. Purkynje in Usti nad Labem, Ceske mladeze 8, 400 96, Usti nad Labem, Czech Republic.|Department of Toxicology, Faculty of Military Health, University of Defence, Trebesska 1575, 500 01, Hradec Kralove, Czech Republic.|Center of Advanced Studies, Faculty of Military Health Sciences, University of Defence, Trebesska 1575, 500 01, Hradec Kralove, Czech Republic.
Kamil
K
Kuca
D002851:Chromatography, High Pressure Liquid; D002523:Edible Grain / Q000737:chemistry* / Q000382:microbiology*; D004875:Ergosterol / Q000032:analysis*; D005516:Food Microbiology; D001467:Hordeum / Q000737:chemistry* / Q000382:microbiology*; D052616:Solid Phase Extraction; D014255:Trichothecenes / Q000032:analysis*
D014255:Trichothecenes; C007262:deoxynivalenol; D004875:Ergosterol