Effect of Wheat Milling Process on the Distribution of Toxins.

toxins are mycotoxins produced by various species which, besides the species, represent the principal contaminants of wheat worldwide. As currently, only limited information on the behaviour of toxins during processing of cereals is available, the objective of this study was to investigate the effect of the dry milling process of wheat on toxins distribution. Alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) content were analysed by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) in all milling fractions of untreated (control), fungicide-treated, inoculated and commercial wheat sample. After dry milling process, in last break and milling flows and by-products, increased concentration of examined toxins was detected. TeA was quantified in almost all milling fractions in all tested wheat samples, while AOH and AME were detectable mostly in last break and milling flows and by-products. In respect to the contamination with toxins, white flour can be considered as relatively safe product. Since toxins are concentrated mainly in the peripheral parts of the kernel, a special attention should be given to their content in low-grade flours and milling by-products.