title: Sensitive method for determination of DON in cocoa by means of HPLC-techniques.
abstract: The mycotoxin deoxynivalenol (DON) is one of a group of mycotoxins known as type B trichothecenes and is particularly formed by the mould speciesFusarium graminearum andFusarium culmorum. The frequency of the occurrence of DON in certain raw materials and the concentrations found make it one of the world's most significant mycotoxin contaminants. Positive findings of the toxin especially have been established in cereal-based foods, as well as in oilseeds.The main objective of this study was to set up a current situation assessment of the possible occurrence of deoxynivalenol in cocoa and cocoa products. As there was no analytical method for determining DON in cocoa and cocoa products, a special method was developed. The applicability and consistency of the method was confirmed by performing recovery assays on various cocoa products. A special post-column derivatisation procedure was developed to increase selectivity and raise sensitivity by a factor of 80.The method was used to test 230 samples for possible DON content, ranging from cocoa beans to cocoa bean shells, nibs, cocoa liquor and cocoa powders through to finished cocoa-based products. The results suggest that DON may occasionally occur in cocoa beans in very low concentrations.
authors.affiliation: Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry, Adamsstrasse 52-54, 51063, Cologne, Germany, marion.raters@lci-koeln.de.
authors.forename: M
authors.initials: M
authors.lastname: Raters
authors.forename: R
authors.initials: R
authors.lastname: Matissek