Reduction of T-2 and HT-2 Toxins in Oat Flour with Low Pressure DBD Oxygen Plasma (CROSBI ID 667938)
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Podaci o odgovornosti
Kiš, Maja ; Milošević, Slobodan ; Vulić, Ana ; Herceg, Zoran ; Vukušić, Tomislava ; Pleadin, Jelka
engleski
Reduction of T-2 and HT-2 Toxins in Oat Flour with Low Pressure DBD Oxygen Plasma
In the recent years, cold plasma technology has attracted a significant interest as an effective non-thermal food processing method. It has also been successfully utilized for degradation of mycotoxins that can contaminate seeds, grains and crops and pose as a high risk to human and animal health. T-2 toxin and its major metabolite HT-2 toxin belong to the type A trichothecene mycotoxins produced by different Fusarium species. Once present in food or feed, T-2/HT-2 toxins are very difficult to eliminate. Data on the influence of food processing on these toxins are still limited. The objective of this study was to determine the influence of low pressure oxygen plasma discharge system on T-2 and HT-2 toxin levels in oat flour reference material within various timeframes (10, 20 and 30 minutes). The plasma has been generated in a reactor 0.5 L in volume with a plate-electrode separation of 2.7 cm using a power source with nominal power of 6 W (2.5 kV, 25 kHz). Optical emission spectroscopy was used to characterise plasma within the reactor. Before and after the treatment, samples were analysed for T-2 and HT-2 concentrations using the confirmatory liquid chromatography tandem-mass spectrometry (LC-MS/MS) method. The results show the toxin reduction especially that of T-2 toxin, to be time-dependent, with the maximum reduction of 24.81 % achieved after 30 minutes of exposure. The obtained results indicate that cold plasma can be used as an effective physical method capable of reducing T-2/HT-2 levels, thus minimizing animal and human exposure to these cytotoxic mycotoxins.
Mycotoxins, Cold Plasma, T-2 toxin, HT-2 toxin, Reduction
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Podaci o prilogu
24-24.
2018.
objavljeno
Podaci o matičnoj publikaciji
Book of Abstracts 9th International Congress of Food Technologists, Biotechnologists and Nutritionists
Kovačević Ganić, Karin
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
978-953-99725-7-6
Podaci o skupu
9th International Congress of Food Technologists, Biotechnologists and Nutritionist
predavanje
03.10.2018-06.10.2018
Zagreb, Hrvatska