Impact of Physicochemical Parameters on the Decomposition of Deoxynivalenol During Extrusion Cooking of Wheat Grits

Deoxynivalenol (DON) is a toxic secondary metabolite produced by molds of the Fusarium genus and is known to cause a spectrum of diseases in animals such as vomiting and gastroenteritis. It is found in cereals and cereal products as most processing techniques lead only to a partial reduction of deoxynivalenol levels. One technique with a reported relatively high impact on deoxynivaleol decomposition is extrusion cooking. In the current work, systematic studies of a range of physicochemical parameters, such as temperature, moisture, compression, residence time in the extruder, pH value, and protein content, on their impact on deoxynivalenol decomposition during extrusion cooking were performed. The analysis of deoxynivalenol was made by high-performance liquid chromatography--tandem mass spectrometry using a quick, easy, cheap, effective, rugged, and safe-based cleanup with 15-d(1)-deoxynivalenol as an internal standard. It could be shown that the reduction of deoxynivalenol levels is dependent on a set of parameters partially interacting with each other. Especially the moisture content and compression are key factors for the reduction of deoxynivalenol levels. A correlation between residence time of the mycotoxin in the extruder and deoxynivalenol degradation was also observed when screws without a compression factor were used. Generally, the reduction of deoxynivalenol levels was increased by the use of screws with a high compression factor. As known from cooking, deoxynivalenol could also be easily degraded by extrusion under alkaline conditions. Furthermore, an increase of the protein content of the starting material resulted in higher reduction rates of deoxynivalenol.