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Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread.

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Title: Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread.
Authors: Özdemir, Nazlı1 (AUTHOR), Gül, Hülya2 (AUTHOR) hulyagul@sdu.edu.tr
Source: Food Science & Nutrition. Oct2024, Vol. 12 Issue 10, p7370-7378. 9p.
Subject Terms: *Liquid chromatography, Pita bread, Cereal products, Flatbreads, Chromatographic detectors, Bread, Sourdough bread
Abstract: Ochratoxin A (OTA), which is one of the most important mycotoxins in terms of human health, can be found in cereal products such as bread, "bazlama" (traditional flatbread), and pita bread, as well as cereals such as wheat, barley, and corn. This study aimed to determine the effect of different fermentation times, baking, and storage for various periods on the presence of OTA in sourdough bazlama. Bazlama flour was contaminated with OTA concentrations of 5 and 10 μg/kg. After two different fermentation times (1.5 and 3 h), baking at 300 ± 5°C, and storage at room temperature (25 ± 2°C) for 0, 5, and 10 days, the change in OTA levels of bazlama samples was determined by the high‐performance liquid chromatography with fluorescence detector (HPLC‐FLD) method. The effect of different storage periods on the presence of OTA is insignificant. Although a general decrease in OTA level has been determined, it has been found that long‐term fermentation (at least 3 h) was more effective, especially in flours with a high concentration (10 μg/kg) of OTA contamination. It has been determined that bazlama made from contaminated flours with OTA levels of 5 and 10 μg/kg contained OTA levels exceeding 3 μg/kg when long‐term fermentation was not used. This is the maximum permitted limit set by the Turkish Food Codex and the European Commission, indicating that it is not suitable for consumption in this position. [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread.
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  Data: <searchLink fieldCode="AR" term="%22Özdemir%2C+Nazlı%22">Özdemir, Nazlı</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gül%2C+Hülya%22">Gül, Hülya</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> hulyagul@sdu.edu.tr</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Oct2024, Vol. 12 Issue 10, p7370-7378. 9p.
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  Data: *<searchLink fieldCode="DE" term="%22Liquid+chromatography%22">Liquid chromatography</searchLink><br /><searchLink fieldCode="DE" term="%22Pita+bread%22">Pita bread</searchLink><br /><searchLink fieldCode="DE" term="%22Cereal+products%22">Cereal products</searchLink><br /><searchLink fieldCode="DE" term="%22Flatbreads%22">Flatbreads</searchLink><br /><searchLink fieldCode="DE" term="%22Chromatographic+detectors%22">Chromatographic detectors</searchLink><br /><searchLink fieldCode="DE" term="%22Bread%22">Bread</searchLink><br /><searchLink fieldCode="DE" term="%22Sourdough+bread%22">Sourdough bread</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Ochratoxin A (OTA), which is one of the most important mycotoxins in terms of human health, can be found in cereal products such as bread, "bazlama" (traditional flatbread), and pita bread, as well as cereals such as wheat, barley, and corn. This study aimed to determine the effect of different fermentation times, baking, and storage for various periods on the presence of OTA in sourdough bazlama. Bazlama flour was contaminated with OTA concentrations of 5 and 10 μg/kg. After two different fermentation times (1.5 and 3 h), baking at 300 ± 5°C, and storage at room temperature (25 ± 2°C) for 0, 5, and 10 days, the change in OTA levels of bazlama samples was determined by the high‐performance liquid chromatography with fluorescence detector (HPLC‐FLD) method. The effect of different storage periods on the presence of OTA is insignificant. Although a general decrease in OTA level has been determined, it has been found that long‐term fermentation (at least 3 h) was more effective, especially in flours with a high concentration (10 μg/kg) of OTA contamination. It has been determined that bazlama made from contaminated flours with OTA levels of 5 and 10 μg/kg contained OTA levels exceeding 3 μg/kg when long‐term fermentation was not used. This is the maximum permitted limit set by the Turkish Food Codex and the European Commission, indicating that it is not suitable for consumption in this position. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1002/fsn3.4357
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        Text: English
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      – SubjectFull: Cereal products
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      – SubjectFull: Flatbreads
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      – SubjectFull: Chromatographic detectors
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      – SubjectFull: Bread
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      – TitleFull: Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread.
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              M: 10
              Text: Oct2024
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              Y: 2024
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