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Wheat is a widely used cereal globally in bakeries, and the evidence has shown that it is frequently contaminated by mycotoxins, especially the trichothecenes group, which are produced by fungi of the genus Fusarium. This chapter aims to describe the steps of a reliable protocol to determine deoxynivalenol (DON), 3-acetyl-deoxynivalenol (3-ADON), 15-acetyl-deoxynivalenol (15-ADON), deoxynivalenol-3-glucoside (D3G) and nivalenol (NIV) bioacessibility in bread, cake, and pasta, with the goal of improving the estimation of the exposure risk to these mycotoxins.

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Bioaccessibility of Group B Trichothecenes in Bakery Products

  • 章节

  • 发表日期：

    2025年

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  • Verônica Simões de Borba,
  • Andressa Cunha Lemos,
  • Eliana Badiale-Furlong

摘要

Wheat is a widely used cereal globally in bakeries, and the evidence has shown that it is frequently contaminated by mycotoxins, especially the trichothecenes group, which are produced by fungi of the genus Fusarium. This chapter aims to describe the steps of a reliable protocol to determine deoxynivalenol (DON), 3-acetyl-deoxynivalenol (3-ADON), 15-acetyl-deoxynivalenol (15-ADON), deoxynivalenol-3-glucoside (D3G) and nivalenol (NIV) bioacessibility in bread, cake, and pasta, with the goal of improving the estimation of the exposure risk to these mycotoxins.