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首页> 外文期刊>Mycotoxin Research >Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A
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Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A

机译：实验性热处理在赭曲霉素A和Phomopsin A中的实验热处理的影响

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摘要

Fungi ofAspergillusandPenicilliumgenus can infect peas (Pisum sativum), leading to a contamination with the nephrotoxic and carcinogenic ochratoxin A (OTA). Under unfavourable conditions, a fungus primarily found on lupines,Diapothe toxica, may also grow on peas and produce the hepatotoxic phomopsin A (PHOA). To study the effect of processing on OTA and PHOA content, two model products-wheat/rye-mixed bread with pea flour addition and pea pasta-were manufactured at small-business scale from artificially contaminated pea flour. The decrease of OTA and PHOA contents were monitored along the production process as indicators for toxin transformation. Pea bread dough was subjected to proofing for 30-40 min at 32 degrees C and baked at 250 degrees C to 230 degrees C for 40 min. OTA content (LODs < 0.1 mu g/kg) showed a reduction in the bread crust (initially 17.0 mu g/kg) to 88% and no reduction in the crumb (110%). For PHOA (LODs < 3.6 mu g/kg), a decrease to approximately 21% occurred in the bread crust (initially 12.5 mu g/kg), whilst for crumb, a less intense decrease to 91% was found. Pea pasta prepared with two toxin levels was extruded at room temperature, dried and cooked for 8 min in boiling water. In pea pasta, OTA was reduced from 29.8 to 13.9 mu g/kg by 22% each after cooking, whilst 15% and 10% of the initial toxin amounts were found in the cooking water, respectively. For PHOA, 60% and 78% of initially 14.3 mu g/kg and 7.21 mu g/kg remained in the cooked pasta. As only the decrease of the initial content was measured and no specific degradation products could be detected, further research is needed to characterise potential transformation products. Heat treatment reduces the initial PHOA content stronger than the OTA content during pasta cooking and bread making. However, significant amounts of both toxins would remain in the final products.
机译：None

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  • 来源
    《Mycotoxin Research》 |2021年第1期|共16页
  • 作者

    Kunz Birgitta Maria; Voss Alexander; Dalichow Julia; Weigel Stefan; Rohn Sascha; Maul Ronald;

  • 作者单位

    German Fed Inst Risk Assessment BfR Dept Safety Food Chain Max Dohrn Str 8-10 D-10589 Berlin Germany;

    Inst Food &

    Environm Res ILU eV Arthur Scheunert Allee 40-41 D-14558 Nuthetal Germany;

    Inst Food &

    Environm Res ILU eV Arthur Scheunert Allee 40-41 D-14558 Nuthetal Germany;

    German Fed Inst Risk Assessment BfR Dept Safety Food Chain Max Dohrn Str 8-10 D-10589 Berlin Germany;

    Univ Hamburg Inst Food Chem Hamburg Sch Food Sci Grindelallee 117 D-20146 Hamburg Germany;

    German Fed Inst Risk Assessment BfR Dept Safety Food Chain Max Dohrn Str 8-10 D-10589 Berlin Germany;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 Q939.5;
  • 关键词

    LC-MS; MS; Ochratoxin A; Phomopsin A; Pisum sativum; Bread; Pasta;

    机译：LC-MS;MS;ochratoxin a;Phomopsin a;pisum sativum;面包;面食;

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