Effect of heat treatments on stability of alternariol, alternariol monomethyl ether and tenuazonic acid in sunflower flour

被引：25

作者：

Combina M. ^{[1
]}

Dalcero A. ^{[1
]}

Varsavsky E. ^{[1
]}

Torres A. ^{[1
]}

Etcheverry M. ^{[1
]}

Rodriguez M. ^{[2
]}

Gonzalez Quintana H. ^{[3
]}

机构：

[1] Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta Nacional 36 km 601, 5800 Río-Cuarto, Córdoba

[2] Departamento de Matemáticas, Facultad de Ciencias Exactas Físicas y Naturales, Universidad Nacional de Río Cuarto, Ruta Nacional 36 km 601, 5800 Río-Cuarto, Córdoba

[3] Departamento de Patología Animal, Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto, Ruta Nacional 36 km 601, 5800 Río-Cuarto, Córdoba

来源：

Mycotoxin Research | 1999年 / 15卷 / 1期

关键词：

Alternariol; Alternariol monomethyl ether; Alternarla mycotoxins; Sunflower meal; Tenuazonic acid; Thermostability;

D O I：

10.1007/BF02945212

中图分类号：

学科分类号：

摘要：

A study was carried out to evaluate the effect of heat treatment on the stability of alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) in sunflower flour and the effectiveness of this treatment by a biological assay in rats. The concentrations of AOH and AME remained constant during heating at 1002C for up to 90 minutes while TeA concentration decreased with time to 50% after 90 minutes. The most effective treatment in reducing AOH and AME levels was heating at 1212C for 60 minutes. Histopathological evaluation in the biological assay in rats fed with Alternarla toxins showed marked atrophy and fusion of villi in the intestines and liver cell damage; these lesions were less severe in rats fed heat-treated sunflower flour in line with the reduced toxin content. However, a lower weight gain and a noticeable renal damage in rats were produced when they fed decontaminated flour.

引用

页码：33 / 38

页数：5

共 14 条

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[13]

Winer, B.J., Wiley, J., (1971) Statistical Principles in Experimental Design, pp. 40-53. , Winer-Wiley, London

[14]

Stinson, E.E., Heisler, E.G., Stability of Altemaria mycotoxins in fruit juices and whole wheat flour during storage and processing (1981) Abstracts of 182ndAmerican Chemical Society National Meeting, pp. 231-238. , New York

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