Occurrence of deoxynivalenol and T-2 toxin in bread and pasta commercialised in Spain

• Published in: Food chemistry Vol. 124; no. 1; pp. 156 - 161
• Main Authors: González-Osnaya, L., Cortés, C., Soriano, J.M., Moltó, J.C., Mañes, J.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 2011
• Subjects: Bread; Deoxynivalenol; Occurrence; T-2 toxin; Wheat-based products; T-2 toxin; Deoxynivalenol; Wheat-based products; Occurrence
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.06.002

Deoxynivalenol and T-2 toxin were extracted from wheat-based bread ( n = 75) and pasta ( n = 75) samples using a mixture of acetonitrile:water (86:14 v/v); for analysis, gas chromatography/mass spectrometry after derivatisation with trifluoroacetic anhydride was utilised. The recovery of deoxynivalenol and T-2 toxin from both food matrixes ranged from 90.1 to 94.0%. The occurrence of these mycotoxins in bread was 28.0% and 2.6% for deoxynivalenol and T-2 toxin, respectively, whereas in pasta, the occurrence of both mycotoxins was higher, varying from 9.3 to 62.7%. The mean content of deoxynivalenol (42.5 μg/kg) in bread was lower than the content of T-2 toxin (68.37 μg/kg), while in pasta the content of deoxynivalenol (137.1 μg/kg) was superior. The estimated daily intake of deoxynivalenol and T-2 toxin from the consumption of these products represents 8.4% and 0.2% of the tolerable daily intake, respectively. These results back up the necessity to take a vigilant attitude in order to prevent human intake of trichothecenes. This information is necessary and of high priority in order to protect the consumer’s health from the risk of exposure to these toxins.