title: Fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside conjugates from flour to bread: an investigation by high-performance liquid chromatography high-resolution mass spectrometry.
abstract: Deoxynivalenol, T-2 and HT-2 toxins are mycotoxins frequently occurring in cereals and cereal-based products along with their conjugated forms. In this paper, we provide insights into the fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside derivatives during bread making, using naturally contaminated wheat flour. High-resolution mass spectrometry was used to assess the extent of degradation of the three mycotoxins during bread baking and to identify some glucoside conjugates, namely deoxynivalenol, T-2 and HT-2 mono-glucosides, detected both in the flour and in the respective breads. Our findings show deoxynivalenol's levels markedly increased upon baking, whereas those of HT-2 and T-2 toxins were decreased in the final bread with special regard to the T-2 toxin.
authors.affiliation: Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Bari, Italy.
authors.forename: Elisabetta
authors.initials: E
authors.lastname: De Angelis
authors.forename: Linda
authors.initials: L
authors.lastname: Monaci
authors.forename: Michelangelo
authors.initials: M
authors.lastname: Pascale
authors.forename: Angelo
authors.initials: A
authors.lastname: Visconti
mesh_terms: D001939:Bread / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D005433:Flour / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D006001:Glycoconjugates / Q000032:analysis; D006801:Humans; D009183:Mycotoxins / Q000032:analysis*; D021241:Spectrometry, Mass, Electrospray Ionization; D013605:T-2 Toxin / Q000031:analogs & derivatives / Q000032:analysis; D014255:Trichothecenes / Q000032:analysis
chemical_list: D006001:Glycoconjugates; D009183:Mycotoxins; D014255:Trichothecenes; D013605:T-2 Toxin; C007262:deoxynivalenol; C012351:HT-2 toxin