Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis

摘要: The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production cooking was investigated. Initial mycotoxin concentration, boiling time use egg as ingredient were assayed factors. DON stable kneading drying, but a consistent reduction (>40%) observed in boiled spaghettis. According to our results, transferred broth, where it not degraded, determined the extent transfer. leaching model fitted data with high goodness fit (r2=0.99). This can be used for prediction final concentration cooked pasta, useful tool risk assessment models. DON-3-glucoside is totally through pasta making process; moreover slightly released from components leached broth. Similarly, OTA also making; however, scarcely broth boiling. presence did affect any case.