Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: A systematic review and meta-analysis

Amin Mousavi Khaneghah; Mohammad Hassan Kamani; Yadolah Fakhri; Carolina Fernanda Sengling Cebin Coppa; Carlos Augusto Fernandes de Oliveira; Anderson S Sant'Ana

doi:10.1016/j.foodchem.2019.05.034

Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: A systematic review and meta-analysis

Food Chem. 2019 Oct 1:294:587-596. doi: 10.1016/j.foodchem.2019.05.034. Epub 2019 May 9.

Authors

Amin Mousavi Khaneghah¹, Mohammad Hassan Kamani², Yadolah Fakhri³, Carolina Fernanda Sengling Cebin Coppa⁴, Carlos Augusto Fernandes de Oliveira⁴, Anderson S Sant'Ana⁵

Affiliations

¹ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121. CEP: 13083-862, Campinas, São Paulo, Brazil.
² Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
³ Department of Environmental Health Engineering, Student Research Committee, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
⁴ Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias - Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
⁵ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121. CEP: 13083-862, Campinas, São Paulo, Brazil. Electronic address: and@unicamp.br.

PMID: 31126504
DOI: 10.1016/j.foodchem.2019.05.034

Abstract

This study was aimed to evaluate the fate of D3G, 3-ADON, and 15-ADON during various processing steps (milling, fermentation, baking and cooking with water) of different cereal-based products, as well as the co-occurrence of culmorin (CUL) and its derivatives (15-Hydroxy-CUL and 5-Hydroxy-CUL. Some databases such as Science Direct, PubMed, Scopus, and Embase were screened to collect the relevant published papers between January 1983 to October 2018, and 23 articles with 319 data were included. The baking resulted in reductions in the concentration of all types of investigated masked mycotoxins, i.e., 15-ADON (-25%) > 3-ADON (-15%) > D3G (-6%). Also, rank order of CUL and its derivatives based on occurrence was CUL (70%) > 15-Hydroxy-CUL (47%) > 5-Hydroxy-CUL (15%) and their rank based on their concentration was 5-Hydroxy-CUL (99.21 µg/kg) > CUL (48.84 µg/kg) > 15-Hydroxy-CUL (9.39 µg/kg) > Hydroxy -CUL (0.06 µg/kg) > 12-Hydroxy-CUL (0.05 µg/kg) > 14-Hydroxy-CUL (0.01 µg/kg).

Keywords: Cereal-based foods; Emerging mycotoxins; Fate; Food safety; Hidden mycotoxin; Meta-analysis; Processing.

Publication types

Meta-Analysis
Systematic Review

MeSH terms

Chromatography, High Pressure Liquid
Cooking
Databases, Factual
Edible Grain / chemistry*
Food Contamination / analysis
Glucosides / chemistry
Mycotoxins / chemistry
Sesquiterpenes / chemistry*
Trichothecenes / chemistry*

Substances

Glucosides
Mycotoxins
Sesquiterpenes
Trichothecenes
deoxynivalenol-3-glucoside
culmorin
15-acetyldeoxynivalenol
deoxynivalenol