title: The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC-TOFMS method.
abstract: The co-occurrence of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON-3-Glc) has been recently reported in malt and beer. In this study, the concentration changes were monitored within the brewing process of four beer brands: light, dark tap and two lagers, produced from ground malt mixtures differing in composition, and also mycotoxins content. A simple and rapid method employing DON-dedicated immunoaffinity columns (IAC) for the selective pre-concentration, followed by ultra-performance liquid chromatography coupled to a time-of-flight mass spectrometer (UPLC-TOFMS) system for the reliable quantification at (ultra)trace levels, was validated for all experimental matrices. The results document the key role of the malt contamination nature. While in the first monitoring period a significant increase of both DON and DON-3-Glc occurred (up to 250% and 450%, respectively), fairly different trends were observed when new malts were used for identical technological processing (in some beers a decrease of DON and only a small increase of DON-3-Glc occurred). Worth noticing, that the outcome of the brewing process was surprisingly reproducible for a particular malt mixture. In the final phase, a small monitoring study comparing Czech and Austrian alcohol-free and conventional beers was carried out.
authors.affiliation: Institute of Chemical Technology, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic.
authors.forename: Marta
authors.initials: M
authors.lastname: Kostelanska
authors.affiliation: Institute of Chemical Technology, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic.
authors.forename: Milena
authors.initials: M
authors.lastname: Zachariasova
authors.affiliation: Institute of Chemical Technology, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic.
authors.forename: Ondrej
authors.initials: O
authors.lastname: Lacina
authors.affiliation: Institute of Chemical Technology, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic.
authors.forename: Marie
authors.initials: M
authors.lastname: Fenclova
authors.affiliation: Institute of Chemical Technology, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic.
authors.forename: Anna-Lena
authors.initials: AL
authors.lastname: Kollos
authors.affiliation: Institute of Chemical Technology, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic. Electronic address: jana.hajslova@vscht.cz.
authors.forename: Jana
authors.initials: J
authors.lastname: Hajslova
keywords: Beer; DON-3-Glucoside; Immunoaffinity clean-up; Masked mycotoxins; Mycotoxins; UPLC–TOFMS; deoxynivalenol (DON)