TY - JOUR A1 - Siegel, David A1 - Feist, M. A1 - Proske, Matthias A1 - Koch, Matthias A1 - Nehls, Irene T1 - Degradation of the alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking JF - Journal of agricultural and food chemistry N2 - The stability of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking was investigated by model experiments using a spiked wholemeal wheat flour matrix. For alternariol and alternariol monomethyl ether, but not for altenuene, degradation products, formed through a sequence of hydrolysis and decarboxylation, could be identified in pilot studies. The simultaneous quantification of alternariol, alternariol monomethyl ether, altenuene, and the degradation products was achieved by a newly developed high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) multimethod. The obtained quantitative data indicate that the Alternaria mycotoxins are barely degraded during wet baking, while significant degradation occurs upon dry baking, with the stability decreasing in the order alternariol monomethyl ether > alternariol > altenuene. The novel degradation products could be detected after the wet baking of flour spiked with alternariol and in a sample survey of 24 commercial cereal based baking products. KW - Alternariol monomethyl ether KW - Alternariol KW - Altenuene KW - Degradation KW - Baking KW - Bread KW - HPLC-MS/MS PY - 2010 DO - https://doi.org/10.1021/jf102156w SN - 0021-8561 SN - 1520-5118 VL - 58 IS - 17 SP - 9622 EP - 9630 PB - American Chemical Society CY - Columbus, Ohio AN - OPUS4-21909 LA - eng AD - Bundesanstalt fuer Materialforschung und -pruefung (BAM), Berlin, Germany ER -