. 2019 Oct 21;412(1):9–16. doi: 10.1007/s00216-019-02101-9

Table 1.

Overview of the degradation products of mycotoxins during thermal food processing. FB₁, fumonisin B₁, OTA, ochratoxin A, DON, deoxynivalenol, NIV, nivalenol, PHFB₁, partially hydrolyzed FB₁, HFB₁, hydrolyzed FB₁, NDF, N-(1-deoxy--fructose-1-yl), NCM, N-(carboxymethyl)

Food process	Parent mycotoxin	Degradation products
Baking	DON NIV	isoDON, norDONs A–C [5, 11, 18] norNIVs A–C [12]
Nixtamalization	FB₁	PHFB₁, HFB₁, NDF-FB₁, NCM-FB₁ [13] FB₁-polysaccharide, FB₁-protein [10]
Coffee roasting	OTA	14-R-OTA, 14-decarboxy-OTA [14] OTA-polysaccharide [9]

Food process

Parent mycotoxin

Degradation products

Baking

DON

NIV

isoDON, norDONs A–C [5, 11, 18]

norNIVs A–C [12]

Nixtamalization

FB₁

PHFB₁, HFB₁, NDF-FB₁, NCM-FB₁ [13]

FB₁-polysaccharide, FB₁-protein [10]

Coffee roasting

OTA

14-R-OTA, 14-decarboxy-OTA [14]

OTA-polysaccharide [9]