Mycotoxins – secondary mould metabolites with undesirable effects for humans – are common in the environment. These toxins are mainly produced by fungi of the genera Penicilium, Aspergillus and Fusarium.

The aim of this study was to evaluate the applicability of various sources of antioxidants (blueberries lyophilisate, cranberries lyophilisate and cinnamon powder), at 5 different concentrations (3%, 5%, 10%, 20%, 30%), to inhibit the formation of mycotoxins during the storage of cereal products. Analysed cereal samples included selected cereal grains, bran and cereal products intended for consumption by children.

The results showed that supplementation of oat brans with the highest concentrations of blueberry lyophilisate resulted in a significant decrease in the mycotoxins levels; specifically: 20% concentration reduced the level of HT-2 toxin by 10.7% in one sample, while 30% concentration reduced it by 9.4% and 17.4% in 2 other samples. A similar result was measured for oat bran samples supplemented with the cranberry lyophilisate: specifically, 20% concentration significantly reduced the level of HT-2 toxin by 10.6% in one sample, while 30% concentration reduced it by an average of 18.0% ± 6,0% in 5 other samples. Finally, cinnamon powder supplementation caused a significant reduction in HT-2 levels in all stored samples, even at its lowest concentration. 30% supplementation resulted in HT-2 reduction in cereal samples by 67.1% – 76.1%, in wheat bran samples by 57.5% – 69.2%, in oat bran samples by 83.4% – 87.0% and by 55.0% – 100% in samples of cereal products intended for consumption by children.

Natural products used in the experiment (blueberry, cranberry, cinnamon) inhibited the formation of mycotoxins from the group of trichothecenes.

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