title: Fate of enniatins and deoxynivalenol during pasta cooking.
abstract: The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials).
authors.affiliation: RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands. Electronic address: monique.denijs@wur.nl.
authors.forename: Monique
authors.initials: M
authors.lastname: de Nijs
authors.affiliation: RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands. Electronic address: hester.vandentop@wur.nl.
authors.forename: Hester
authors.initials: H
authors.lastname: van den Top
authors.affiliation: Netherlands Food and Consumer Product Safety Authority (NVWA), Catharijnesingel 59, 3511 GG Utrecht, The Netherlands. Electronic address: j.m.destoppelaar@nvwa.nl.
authors.forename: Joyce
authors.initials: J
authors.lastname: de Stoppelaar
authors.affiliation: RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands. Electronic address: patricia.lopezsanchez@wur.nl.
authors.forename: Patricia
authors.initials: P
authors.lastname: Lopez
authors.affiliation: RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands. Electronic address: hans.mol@wur.nl.
authors.forename: Hans
authors.initials: H
authors.lastname: Mol
mesh_terms: D002853:Chromatography, Liquid; D003296:Cooking; D047630:Depsipeptides / Q000032:analysis*; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D009183:Mycotoxins / Q000032:analysis; D053719:Tandem Mass Spectrometry; D014255:Trichothecenes / Q000032:analysis*; D014908:Triticum / Q000737:chemistry / Q000382:microbiology
chemical_list: D047630:Depsipeptides; D009183:Mycotoxins; D014255:Trichothecenes; C100264:enniatins; C007262:deoxynivalenol
keywords: Deoxynivalenol; Enniatins; Fate of mycotoxins; LC–MS/MS; Mycotoxins; Pasta; Processing