Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat

Abstract

Deoxynivalenol (DON) and its modified forms deoxynivalenol-3-glucoside (DON-3G) and 3-acetyl-deoxynivalenol (3-ADON) are common contaminants in Norwegian oats. In order to provide more information about the fate of these mycotoxins during oat processing, the levels of DON, DON-3G, 3-ADON and the sum of them (total DON) were determined using LC-HRMS/MS at different processing steps. Oat groat was softened by either steaming or conditioning, rolled into flakes of two thicknesses, and subsequently cooked to produce flake porridges. Flour of oat groat (untreated or kilned) was cooked to flour porridges. The flaking process had major effect on the mycotoxin levels in resulting flakes, with significant impact for type of softening regime, but not for flake size. Steam-softening caused the largest reduction of DON, DON-3G and total DON in flakes, retaining 41, 60 and 46%, respectively, compared to oat groat. In contrast, 3-ADON in flakes was most reduced by conditioning, to 29% of the levels in oat groat. Cooking to porridge from flakes did not result in any additional mycotoxin reduction, though significant impact of flake size was shown in the final porridges, with highest reduction of total DON in the porridges originating from steamed thick flakes. Cooking porridge from untreated oat flour gave significant reduction in mycotoxin levels, however not for kilned oat flour which had already undergone reduction during kilning. In conclusion, the study shows that processes involving heat-treatment, i.e. kilning, steaming or cooking, efficiently reduced total DON in oats during flaking and porridge cooking, and reduction is dependent on previous processing steps.