Fate of Free, “Masked” and Conjugated/Modified forms of Mycotoxins

Abstract

Chemical and toxicological fate of mycotoxins is significantly related also to food processing, which implies high temperature, additives/improvers, long processing time, fermentation, etc. For example, this can then determine the release of parent compounds from/to conjugated forms as well as the ‘masking’ phenomenon associated with the mechanical energy and heat generated, which can prompt reactions with organic macromolecules. Thus, it is fundamental to develop proper analytical methods able to quantify all the different forms in both raw materials and finished food products; beside this it is crucial to assess human/animal exposure to modified forms of the various toxin forms in addition to the parent compounds, because many modified forms are hydrolyzed into the parent compounds or released from the matrix during digestion.