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The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content

Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often 
contaminate cereals and cereal by-products. Certain thermal processing 
methods used in the food industry show promising results in terms of reduction 
of cereal contamination with mycotoxins. In order to establish the degree of 
DON and ZEN reduction in naturally contaminated cereals (maize, wheat and 
oat), this study investigated the effects of cooking, roasting and extrusion 
cooking, performed at different temperatures (100 – 220 °C) and for a different 
length of time (10 – 30 min) on these mycotoxins concentrations. Before and 
after the treatment, cereal samples were analysed for DON and ZEN 
concentrations using enzyme-linked immunosorbent assay (ELISA). In 
comparison to cooking, which achieved only a negligible mean mycotoxin 
reduction (of up to 8% for DON and 11% for ZEN), roasting and extrusion 
cooking resulted in a significantly more pronounced mycotoxin reduction (of 
up to 40% for DON & 46% for ZEN and of up to 75% for DON & 80% for 
ZEN, respectively) (p < 0.05). The results show similar effects of thermal 
processing on all of the studied cereals (p > 0.05), suggesting that extrusion 
cooking can be considered as an effective thermal method capable of reducing 
mycotoxin content in cereals.