Degradation of Deoxynivalenol in Flour by Ozone and Ultraviolet Light and their Effects on Flour Quality
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to decrease the deoxynivalenol (DON) content of flour, contaminated flour samples were treated by ozone and ultraviolet (UV) light and the effect of these treatment conditions on DON degradation was studied; the protein content, wet gluten content, and whiteness of flour before and after treatment were compared. Additionally, 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay was employed to study the cytotoxicity of DON and the degradation products in LO2 cell line. The results showed that when the DON-contaminated flour was treated with 45 mg/L ozone and 16.00% (m/m) moisture for 60 min at room temperature, the DON degradation rates for the flour samples with initial DON contents of 2.35, 2.84, 4.09, and 4.95 mg/kg reached 46.59%, 40.71%, 38.96%, and 35.40%, respectively. When the DON-contaminated flour was treated with 1200 μW/cm2 UV and 12.00% (m/m) moisture for 60 min, the DON degradation rates of the above same flour samples reached 39.89%, 40.32%, 36.68%, and 30.32%, respectively. After the two treatments, the protein content, wet gluten content, and whiteness of flour showed no significant difference as compared to those of control group. The results of MTT assay indicated that DON exhibited a strong cytotoxicity on LO2 cells, and the cell viability was reduced by 62.02% after 48 h of DON treatment. The products of UV and ozone degradation with the same initial DON concentration reduced the cell viability by 17.50% (p<0.05) and only 2% (p>0.05), respectively. DON in the flour could be degraded effectively in a short time using the method described in this study, which showed no significant impact on the flour quality. The degradation products of both the methods exhibited a significantly reduced cytotoxicity to LO2 cells.
