ISSN 1392-3196 / e-ISSN 2335-8947
Zemdirbyste-Agriculture, vol. 107, No. 1 (2020), p. 123–130
DOI 10.13080/z-a.2020.107.016

The fate of deoxynivalenol and its derivatives in spring wheat whole-grain flour during storage



A study was conducted at Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry to explore the quantitative changes in type B trichothecenes: deoxynivalenol (DON), 3-acelyt-deoxynivalenl (3-ADON) and 15-acetyl-deoxynivalenol (15-ADON), in spring wheat whole-grain flour as influenced by storage period and temperature. Samples with different concentrations of DON and its metabolites were selected and stored in two controlled climate chambers at different temperatures (18°C and 28°C) at the same ambient air humidity (~80%). The initial concentration ranged from 1246 to 4581 µg kg-1 for DON, from 440 to 820 µg kg-1 for 3-ADON and from 88 to 141 µg kg-1 for 15-ADON. The samples were analysed before the storage experiment and then after 4 and 8 weeks of storage. The findings of the DON retention showed no significant differences between the storage periods and temperatures; however, it was found that over time the concentrations of DON in the samples decreased. There were found significant differences (P < 0.05) in 3-ADON concentrations between storage periods and temperatures. Over time, 3-ADON concentrations decreased in the samples. Statistically significant increases in 15-ADON concentrations were identified over this period. Within 60 days of storage, the concentrations of DON decreased by 16% and 33%, 3-ADON – by 60% and 100%, and those of 15-ADON increased by 63% and 96% compared to the initial levels, depending on the combination of the experimental factors.

The results of this study led to the conclusion that storage of spring wheat flour for several months at 80% relative humidity, at 18°C and 28°C temperatures did not have significant influence on the retention level of DON. However, the levels of DON derivative 3-ADON significantly decreased and the concentrations of 15-ADON significantly (almost twice) increased during flour storage and aging.

Key words: flour, high-performance liquid chromatography, humidity, temperature, type B trichothecenes.

Full text: 107_2_str16.pdf