Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Fate of Deoxynivalenol in Different Corn Cultivars: From Grains to Bread

Version 1 : Received: 29 March 2021 / Approved: 29 March 2021 / Online: 29 March 2021 (13:15:34 CEST)

How to cite: Iqbal, S.Z.; Razis, A.F.A.; Usman, S.; Ali, N.B.; Asi, M.R. Fate of Deoxynivalenol in Different Corn Cultivars: From Grains to Bread. Preprints 2021, 2021030695 (doi: 10.20944/preprints202103.0695.v1). Iqbal, S.Z.; Razis, A.F.A.; Usman, S.; Ali, N.B.; Asi, M.R. Fate of Deoxynivalenol in Different Corn Cultivars: From Grains to Bread. Preprints 2021, 2021030695 (doi: 10.20944/preprints202103.0695.v1).

Abstract

The objectives of the current research were to determine the levels of deoxynivalenol (DON) in four different cultivars of corn and subsequently to investigate the fate of DON during pro-cessing steps involved for the production of cornbread. The samples (n = 30) of each cultivar which were found positive were selected for the study. The average level of DON was ranged from LOD to 650 µg/kg. The amount of DON in cornflour samples were ranged from LOD to 630 µg/kg and insignificantly lower than the levels found in corn grain samples (p ≥ 0.05). Further-more, the levels of DON in corn dough samples were insignificantly higher than the levels in cornflour samples (p ≥ 0.05), with levels ranged from LOD to 645 µg/kg. However, the amount of DON in cornbread samples was significantly different from the levels found in corn grains sam-ples (p ≤ 0.05), with levels ranged from LOD to 611.5 µg/kg. The percentage reduction of DON in grains to cornbread samples was 22.4%, 35.6%, 44.5%, and 42.6% in type 1, type 2, type 3, and type 4 cultivars, respectively. The highest dietary exposure and hazard quotient (HQ) of DON was 0.13 and 0.17 µg/kg bw/d, in male and female individuals resulted from the consumption of cornbread samples, respectively.

Keywords

deoxynivalenol; corn; cultivar; grains; flour; bread; Pakistan

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