Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A
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ORIGINAL ARTICLE
Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A Birgitta Maria Kunz 1,2 & Alexander Voß 3 & Julia Dalichow 3 & Stefan Weigel 1 & Sascha Rohn 2,3,4 & Ronald Maul 1,5 Received: 14 June 2020 / Revised: 1 October 2020 / Accepted: 5 October 2020 # The Author(s) 2020
Abstract Fungi of Aspergillus and Penicillium genus can infect peas (Pisum sativum), leading to a contamination with the nephrotoxic and carcinogenic ochratoxin A (OTA). Under unfavourable conditions, a fungus primarily found on lupines, Diapothe toxica, may also grow on peas and produce the hepatotoxic phomopsin A (PHOA). To study the effect of processing on OTA and PHOA content, two model products—wheat/rye-mixed bread with pea flour addition and pea pasta—were manufactured at smallbusiness scale from artificially contaminated pea flour. The decrease of OTA and PHOA contents were monitored along the production process as indicators for toxin transformation. Pea bread dough was subjected to proofing for 30–40 min at 32 °C and baked at 250 °C to 230 °C for 40 min. OTA content (LODs < 0.1 μg/kg) showed a reduction in the bread crust (initially 17.0 μg/kg) to 88% and no reduction in the crumb (110%). For PHOA (LODs < 3.6 μg/kg), a decrease to approximately 21% occurred in the bread crust (initially 12.5 μg/kg), whilst for crumb, a less intense decrease to 91% was found. Pea pasta prepared with two toxin levels was extruded at room temperature, dried and cooked for 8 min in boiling water. In pea pasta, OTA was reduced from 29.8 to 13.9 μg/kg by 22% each after cooking, whilst 15% and 10% of the initial toxin amounts were found in the cooking water, respectively. For PHOA, 60% and 78% of initially 14.3 μg/kg and 7.21 μg/kg remained in the cooked pasta. As only the decrease of the initial content was measured and no specific degradation products could be detected, further research is needed to characterise potential transformation products. Heat treatment reduces the initial PHOA content stronger than the OTA content during pasta cooking and bread making. However, significant amounts of both toxins would remain in the final products. Keywords LC-MS/MS . Ochratoxin A . Phomopsin A . Pisum sativum . Bread . Pasta
Abbreviations PHOA Phomopsin A OTA Ochratoxin A * Sascha Rohn [email protected] 1
Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
2
Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
3
Institute for Food and Environmental Research (ILU) e. V., Arthur-Scheunert-Allee 40-41, 14558 Nuthetal, Germany
4
Present address: Technische Universität Berlin, Institute of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
5
Present address: Max Rubner Institute, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
IS LOD LOQ
Internal standard Limit of detection Limit of quantification
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