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Mycotoxins: Presence and Stability During Processing of Cereal Based Food

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Mycotoxins: Presence and Stability During Processing of Cereal Based Food Mycotoxins: presence and stability during processing of cereal based food Arnau Vidal Corominas http://hdl.handle.net/10803/404911 ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. No se autoriza su reproducción u otras formas de explotación efectuadas con fines lucrativos ni su comunicación pública desde un sitio ajeno al servicio TDR. Tampoco se autoriza la presentación de su contenido en una ventana o marco ajeno a TDR (framing). Esta reserva de derechos afecta tanto al contenido de la tesis como a sus resúmenes e índices. WARNING. Access to the contents of this doctoral thesis and its use must respect the rights of the author. It can be used for reference or private study, as well as research and learning activities or materials in the terms established by the 32nd article of the Spanish Consolidated Copyright Act (RDL 1/1996). Express and previous authorization of the author is required for any other uses. In any case, when using its content, full name of the author and title of the thesis must be clearly indicated. Reproduction or other forms of for profit use or public communication from outside TDX service is not allowed. Presentation of its content in a window or frame external to TDX (framing) is not authorized either. These rights affect both the content of the thesis and its abstracts and indexes. TESI DOCTORAL Mycotoxins: presence and stability during processing of cereal based food Arnau Vidal Corominas Memòria presentada per optar al grau de Doctor per la Universitat de Lleida Programa de Doctorat en Ciència i Tecnologia Agroalimentària Director/a Sonia Marín Sillué Vicent Sanchis Almenar Tutor/a Vicent Sanchis Almenar 2017 Acknowledgments/Agraïments/Agradecimientos Acknowledgements/Agraïments/Agradecimientos A l’Antonio, a la Sònia i al Vicent que m’ho han ensenyat tot sobre la recerca i m’han ajudat a crèixer com a persona. Gràcies per a tots els consells que m’heu donat. To Sarah de Saeger and Marthe de Boevre to permit me to be in your lab and for make me feel like at home during my stay in Ghent. To all the people that I met during my Belgium experience. A tots els membres del TECAL que hem compartit bons moments durant aquesta anys i m’han ajudat en tot. A la Sílvia per l’enorme paciencia que ha tingut, per les estones compartides i per les aventures que queden per viure. Als pares per ser qui sóc. En Roger per transmetre calma i a la tia per fer de segona mare. Abbreviation list Abbreviation list AFB1 Aflatoxin B1 AFB2 Aflatoxin B2 AFB2a Aflatoxin B2a AFG1 Aflatoxin G1 AFG2 Aflatoxin G2 AFM1 Aflatoxin M1 Afs Aflatoxins ALOP Appropriate Level of Protection CAC Codex Alimentarius Commission CCPs Critical control points CE Collision energy CXP Cell exit potential. DOM-1 Deepoxy-deoxynivalenol DON Deoxynivalenol 15-ADON 15-acetyldeoxynivalenol 3-ADON 3-acetyldeoxynivalenol DON-15-glucuronide Deoxynivalenol-15-glucuronide DON-3-glucoside Deoxinivalenol-3-glucoside DON-3-glucuronide Deoxinivalneol-3-glucuronide DON-7-glucuronide Deoxynivalenol-7-glucuronide DP Declustering potential EC European Commission EFSA European Food Safety Authority FAO Food and Agriculture Organisation of the United Nations Fbs Fumonisins FLD Fluorescence FSO Food Safety Objective GAP Good Agricultural Practices HACCP Hazard Analysis and Critical Control Points HPLC High Performance Liquid Chromatography IAC Immunoaffinity chromatography IARC International Agency for Research on Cancer International Commission on Microbiological Specifications for ICMSF Foods isoDON Isodeoxynivalenol JECFA Joint FAO/WHO Expert Committee on Food Additives LC Liquid Chromatography LOD Limit of Detection Abbreviation list LOQ Limit of Quantification MS Mass spectrometry MS/MS Double mass spectrometry NIV Nivalenol norDON A nor-deoxynivalenol A norDON B nor-deoxynivalenol B norDON C nor-deoxynivalenol C norDON D nor-deoxynivalenol D norDON E nor-deoxynivalenol E norDON F nor-deoxynivalenol F norDON-3-glucoside A nor-deoxynivalenol-3-glucoside A norDON-3-glucoside B nor-deoxynivalenol-3-glucoside B norDON-3-glucoside C nor-deoxynivalenol-3-glucoside C norDON-3-glucoside D nor-deoxynivalenol-3-glucoside D norDON-3-glucoside lactone nor-deoxynivalenol-3-glucoside lactone OTA Ochratoxin A OTα Ochratoxin alpha PBS Phosphate Buffered Saline PDI Probable Daily Intake POs Performance Objectives RSDr Relative Standard Deviation SCF Scientific Committee on Food TDI Tolerable Daily Intake TFMSA Trifluoromethanesulfonic acid TWI Tolerable Weekly Intake UV Ultraviolet WHO World Health Organisation ZAN Zearalanone ZEN Zearalenone ZEN-14-glucoside Zearalenone-14-glucoside α-ZAL alpha-zearalanol α-ZEL alpha-zearalenol β-ZAL beta-zearalanol β-ZEL beta-zearalenol Index Index 1. Summary / Resum / Resumen ....................................................................................... 1 2. Introduction..................................................................................................................... 8 2.1. Mycotoxins ................................................................................................................... 9 2.1.1. Aflatoxins ................................................................................................ 9 2.1.2. Trichothecenes ..................................................................................... 10 2.1.2.1. Deoxynivalenol ......................................................................... 11 2.1.2.2. Nivalenol .................................................................................. 12 2.1.3. Zearalenone .......................................................................................... 12 2.1.4. Ochratoxin A ......................................................................................... 13 2.2. Cereals ...................................................................................................................... 16 2.3. Presence of mycotoxins in foods and cereals based food ........................................ 17 2.4. Control of mycotoxins ................................................................................................ 20 2.4.1. Hazard analysis and critical control points (HACCP) ........................... 20 2.4.2. Food safety objectives (FSO) ............................................................... 20 2.5. Food processing ........................................................................................................ 21 2.5.1. Cleaning and sorting ............................................................................. 22 2.5.2. Milling .................................................................................................... 22 2.5.3. Fermentation ......................................................................................... 23 2.5.4. Thermal processing .............................................................................. 26 2.5.4.1. Baking ...................................................................................... 27 2.5.4.2. Boiling ...................................................................................... 28 2.5.5. Kinetics of toxin degradation ................................................................. 29 2.6. Modified mycotoxins ................................................................................................. 30 2.6.1. Origin of conjugated mycotoxins ........................................................... 31 2.6.1.1. Fungal conjugates .................................................................... 31 2.6.1.2. Plant conjugates ....................................................................... 32 2.6.1.3. Food-processing conjugates .................................................... 33 2.6.1.3.1. Degradation products from fermentation process ....... 33 2.6.1.3.2. Degradation products from heating process ............... 35 2.6.1.4. Animal conjugates .................................................................... 36 2.6.2. Analysis of conjugates .........................................................................
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