CJFST.2019.11.1.06

Original scientific paper                                                                                                                                                         DOI: 10.17508/CJFST.2019.11.1.06

The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content

JELKA PLEADIN1*, JURISLAV BABIĆ2, ANA VULIĆ1, NINA KUDUMIJA1, KRUNOSLAV ALADIĆ3, MAJA KIŠ4, VESNA JAKI TKALEC4, MARIO ŠKRIVANKO3, MARICA LOLIĆ3, DRAGO ŠUBARIĆ2

1 Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
2 Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
3 Croatian Veterinary Institute, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia
4 Croatian Veterinary Institute, Veterinary Centre Križevci, Ivana Z. Dijankovečkog 10, 48260 Križevci, Croatia

ARTICLE INFO ABSTRACT
Article history:
Received: July 18, 2018
Accepted: March 7, 2019

Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often contaminate cereals and cereal by-products. Certain thermal processing methods used in the food industry show promising results in terms of reduction of cereal contamination with mycotoxins. In order to establish the degree of DON and ZEN reduction in naturally contaminated cereals (maize, wheat and oat), this study investigated the effects of cooking, roasting and extrusion cooking, performed at different temperatures (100 – 220 °C) and for a different length of time (10 – 30 min) on these mycotoxins concentrations. Before and after the treatment, cereal samples were analysed for DON and ZEN concentrations using enzyme-linked immunosorbent assay (ELISA). In comparison to  cooking, which achieved only a negligible mean mycotoxin reduction (of up to 8% for DON and 11% for ZEN), roasting and extrusion cooking resulted in a significantly more pronounced mycotoxin reduction (of up to 40% for DON & 46% for ZEN and of up to 75% for DON & 80% for ZEN, respectively) (p < 0.05). The results show similar effects of thermal processing on all of the studied cereals (p > 0.05), suggesting that extrusion cooking can be considered as an effective thermal method capable of reducing mycotoxin content in cereals.

Keywords:
deoxynivalenol,
zearalenone,
Fusarium mycotoxins,
thermal processing,
cereals