title: Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour.
abstract: This study represents the first report about possibility of reduction of Alternaria toxins in wheat using the extrusion process. Effects of extrusion processing parameters - moisture content (w=16, 20, 24g/100g), feeding rate (q=15, 20, 25kg/h), and screw speed (v=300, 390, 480rpm), on reduction rate of tenuazonic acid (TeA), alternariol (AOH) and alternariol monomethyl ether (AME), in whole wheat flour were investigated. Temperature ranged between 111.1 and 160.8°C, while the absolute pressure was from 0.17 to 0.23MPa. The simultaneous influence of w and v was the most important for TeA reduction (p<0.05), while v and q were the most influential for AOH reduction (p<0.01). Level of AME reduction was mostly influenced by w and v (p<0.10). Optimal parameters for reduction of all three Alternaria toxins were as follows: w=24g/100g, q=25kg/h, v=390rpm, with a reduction of 65.6% for TeA, 87.9% for AOH and 94.5% for AME.
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: elizabet.janich@fins.uns.ac.rs.
authors.forename: Elizabet
authors.initials: E
authors.lastname: Janić Hajnal
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Radmilo
authors.initials: R
authors.lastname: Čolović
authors.affiliation: Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Studentski Trg 12-16, Serbia.
authors.forename: Lato
authors.initials: L
authors.lastname: Pezo
authors.affiliation: Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Trg Dositeja Obradovića 3, Serbia.
authors.forename: Dejan
authors.initials: D
authors.lastname: Orčić
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Đuro
authors.initials: Đ
authors.lastname: Vukmirović
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Jasna
authors.initials: J
authors.lastname: Mastilović
mesh_terms: D000528:Alternaria / Q000737:chemistry*; D005433:Flour / Q000032:analysis / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D007783:Lactones / Q000032:analysis; D009183:Mycotoxins / Q000032:analysis*; D010865:Pilot Projects; D025341:Principal Component Analysis; D015203:Reproducibility of Results; D053719:Tandem Mass Spectrometry; D013696:Temperature; D013720:Tenuazonic Acid / Q000032:analysis; D014908:Triticum / Q000737:chemistry / Q000382:microbiology*; D000067348:Whole Grains / Q000737:chemistry / Q000382:microbiology*
chemical_list: D007783:Lactones; D009183:Mycotoxins; D013720:Tenuazonic Acid; C005197:alternariol; C018206:alternariol monomethyl ether
keywords: Alternaria toxins reduction; Alternariol (PubChem CID:5359485); Alternariol monomethyl ether (PubChem CID:5360741); Extrusion processing; LC-MS/MS; Tenuazonic acid (PubChem CID:54737266); Whole wheat flour