Inactivation of Fusarium toxins in whole wheat flour

At the beginning of the study, contamination by Fusarium toxins was detected in whole grain wheat flour samples used for the experiment. Physical, biological and chemical inactivation methods were used to detoxify the available samples in the course of the study. The study found that zearalenone was the most abundant in wheat samples, with an average of 456.67 µg/kg. The physical method of toxin inactivation and treatment of samples with high temperature reduced the concentration of toxins by heating at ever higher temperatures. However, the concentration of zearalenone was reversed in this study - the higher the temperature used, the higher the concentration of zearalenone found in the samples. When tested in soda dough zearalenone concentrations in the samples also decreased. The deoxynivalenol concentration in the samples was the least affected (sample no. 1 - 100 μg/kg, sample no. 2 - 250 μg/kg and sample no. 3 - 50 μg / kg). However, deoxynivalenol concentrations in the samples were significantly reduced after treatment of the prepared baking soda samples at 230 °C (sample no. 1 - 50 µg/kg and sample no. 2 and no. 3 - 0 µg/kg). In the yeast dough test, the levels of zearalenone concentrations in the samples also decreased but remained relatively high (sample no. 1 was 70 µg/kg, sample no. 2 was 170 µg/kg, and sample no. 3 was 300 µg/kg). The concentration of deoxynivalenol in the samples was as follows: sample no. 1 to 500 μg/kg and samples no. 1 and no. 2 - 0 μg / kg. After treatment with 230 ºC, zearalenone concentration in all samples was 0 μg/kg, while deoxynivalenol concentration in the samples was reduced by two folds. Accordingly, toxin inactivation occurs more smoothly when multiple toxin inactivation methods are used together