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Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking.
Toxicol Lett. 2004 Oct 10; 153(1):181-9.TL

Abstract

The reduction of deoxynivalenol (DON) during durum wheat processing and spaghetti cooking was investigated in nine samples of durum wheat contaminated with DON under field conditions (either naturally contaminated or artificially inoculated with Fusarium) at levels ranging from 0.3 to 13.1 microg/g. A consistent reduction of DON levels was observed during each of the processing steps from uncleaned durum wheat to cooked spaghetti. With respect to the uncleaned wheat, the average levels of DON were 77% in cleaned wheat, 37% in semolina, 33% in spaghetti and 20% in cooked spaghetti, with relative standard deviations of 11%, 13%, 12% and 8%, respectively. Average DON levels in the screenings, bran and fine middlings were 4.1-, 1.6- and 0.6-fold, respectively, relative to the uncleaned wheat. DON was almost completely recovered from spaghetti after cooking, with a repartition between cooked spaghetti (without the corresponding DON amount from absorbed water) and cooking water generally in favour of the latter. An increased DON leaching into the cooking water was observed when a higher water to spaghetti ratio was used during cooking. This study strongly supports the basis of previous knowledge on DON distribution in durum wheat, semolina and pasta products, and concludes that the retention level of DON from grains on the market to cooked pasta in the plate can be conservatively assessed at 25% or less.

Authors+Show Affiliations

Visconti A
Institute of Sciences of Food Production, Via G. Amendola 122/0, 70126 Bari, Italy. angelo.visconti@ispa.cnr.it
Haidukowski EM
No affiliation info available
Pascale M
No affiliation info available
Silvestri M
No affiliation info available

MeSH

CookingFlourFood ContaminationFood-Processing IndustryHumansTrichothecenesTriticum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15342095

Citation

Visconti, Angelo, et al. "Reduction of Deoxynivalenol During Durum Wheat Processing and Spaghetti Cooking." Toxicology Letters, vol. 153, no. 1, 2004, pp. 181-9.
Visconti A, Haidukowski EM, Pascale M, et al. Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking. Toxicol Lett. 2004;153(1):181-9.
Visconti, A., Haidukowski, E. M., Pascale, M., & Silvestri, M. (2004). Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking. Toxicology Letters, 153(1), 181-9.
Visconti A, et al. Reduction of Deoxynivalenol During Durum Wheat Processing and Spaghetti Cooking. Toxicol Lett. 2004 Oct 10;153(1):181-9. PubMed PMID: 15342095.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking. AU - Visconti,Angelo, AU - Haidukowski,Edith Miriam, AU - Pascale,Michelangelo, AU - Silvestri,Marco, PY - 2004/9/3/pubmed PY - 2004/10/30/medline PY - 2004/9/3/entrez SP - 181 EP - 9 JF - Toxicology letters JO - Toxicol Lett VL - 153 IS - 1 N2 - The reduction of deoxynivalenol (DON) during durum wheat processing and spaghetti cooking was investigated in nine samples of durum wheat contaminated with DON under field conditions (either naturally contaminated or artificially inoculated with Fusarium) at levels ranging from 0.3 to 13.1 microg/g. A consistent reduction of DON levels was observed during each of the processing steps from uncleaned durum wheat to cooked spaghetti. With respect to the uncleaned wheat, the average levels of DON were 77% in cleaned wheat, 37% in semolina, 33% in spaghetti and 20% in cooked spaghetti, with relative standard deviations of 11%, 13%, 12% and 8%, respectively. Average DON levels in the screenings, bran and fine middlings were 4.1-, 1.6- and 0.6-fold, respectively, relative to the uncleaned wheat. DON was almost completely recovered from spaghetti after cooking, with a repartition between cooked spaghetti (without the corresponding DON amount from absorbed water) and cooking water generally in favour of the latter. An increased DON leaching into the cooking water was observed when a higher water to spaghetti ratio was used during cooking. This study strongly supports the basis of previous knowledge on DON distribution in durum wheat, semolina and pasta products, and concludes that the retention level of DON from grains on the market to cooked pasta in the plate can be conservatively assessed at 25% or less. SN - 0378-4274 UR - https://www.unboundmedicine.com/medline/citation/15342095/Reduction_of_deoxynivalenol_during_durum_wheat_processing_and_spaghetti_cooking_ DB - PRIME DP - Unbound Medicine ER -