Conjugated type a trichothecenes in oat-based products: Occurrence data and estimation of the related risk

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43926027" target="_blank" >RIV/60461373:22330/23:43926027 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.foodcont.2022.109281" target="_blank" >https://doi.org/10.1016/j.foodcont.2022.109281</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2022.109281" target="_blank" >10.1016/j.foodcont.2022.109281</a>

Result language
angličtina
Original language name
Conjugated type a trichothecenes in oat-based products: Occurrence data and estimation of the related risk
Original language description
Currently, increasing attention is being paid to conjugated mycotoxins in plant-based foods because of their assumed bioavailability and health risks. However, analytical standards for most mycotoxin glycosides are not available and risk assessment processes have not yet been completed because of the lack of occurrence data. Our study presents a method for efficient pre-concentration of type A trichothecene glycosides using immunoaffinity columns, followed by indirect determination after enzymatic hydrolysis. This method was applied to 52 various oat-based products. Analytical determinations of both free and glycosylated mycotoxins were performed by ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry. Free T-2 toxin and T-2-monoglucosides were present in 92% and 69% of samples, respectively. Free HT-2 toxin and HT-2-monoglucosides were present in 92% of samples and HT-2-diglucosides were detected in 38% of samples. The percentage of HT-2 present in the form of glycosides was up to 56% of the total HT-2 content. © 2022 Elsevier Ltd
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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