Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Reduction of Alternaria Toxins by Extrusion Processing of Whole Grain Red Sorghum Flour

Elizabet Janić Hajnal
* ORCID logo ,
Janja Babič
ORCID logo ,
Lato Pezo
ORCID logo ,
Vojislav Banjac
ORCID logo ,
Bojana Filipčev
ORCID logo ,
Jelena Miljanić
ORCID logo ,
Jovana Kos
ORCID logo ,
Breda Jakovac Strajn
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Version 1 : Received: 21 December 2023 / Approved: 26 December 2023 / Online: 26 December 2023 (08:48:16 CET)

A peer-reviewed article of this Preprint also exists.

Janić Hajnal, E.; Babič, J.; Pezo, L.; Banjac, V.; Filipčev, B.; Miljanić, J.; Kos, J.; Jakovac-Strajn, B. Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour. Foods 2024, 13, 255. Janić Hajnal, E.; Babič, J.; Pezo, L.; Banjac, V.; Filipčev, B.; Miljanić, J.; Kos, J.; Jakovac-Strajn, B. Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour. Foods 2024, 13, 255.

Abstract

The study delved into the impact of two extrusion processing parameters—screw speed (SS at 400, 600, 800 RPM) and material moisture content in the extruder barrel (M at 12, 15, 18%) at constant feed rate (50 kg/h)—on reducing the content of alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA), and tentoxin (TEN) in whole-grain red sorghum flour. Ultra-performance liquid chromatography coupled with a triple-quadrupole mass spectrometer (UPLC-MS/MS) was used for determination of Alternaria toxin levels. The extruder die temperature ranged between 136 and 177 °C, the pressure at the die was from 0.16 to 6.23 MPa, the specific mechanical energy ranged from 83.5 to 152.3 kWh/t, the torque ranged between 88 to 162.8 Nm, while the mean retention time of material in the barrel was between 5.6 and 13 s. Optimal parameters for reducing the concentration of all Alternaria toxins with the satisfactory quality of sorghum snacks were: SS=400 RPM, M= 12%, with a reduction of 61.4, 76.4, 12.1 and 50.8% for AOH, AME, TeA and TEN, respectively.

Keywords

Co-rotating twin-screw extruder; Red sorghum flour; Alternariol; Alternariol monomethyl ether; Tenuazonic acid; Tentoxin; UPLC-MS/MS

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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