6533b827fe1ef96bd12870fa

RESEARCH PRODUCT

Occurrence of fumonisins in organic and conventional cereal-based products commercialized in France, Germany and Spain

Josep RubertJosé Miguel SorianoCarla SolerJordi Mañes

subject

IAC columnsRelative standard deviationFood ContaminationToxicologyHigh-performance liquid chromatographyFumonisinschemistry.chemical_compoundTandem Mass SpectrometryGermanyMycotoxinSolid liquidChromatography High Pressure LiquidFumonisin B1ChromatographyChemistryExtraction (chemistry)Reproducibility of ResultsGeneral MedicineMycotoxinsQuantitative determinationSpainFood MicrobiologyCereal-based productsIon trapFranceEdible GrainQTrapFood Science

description

A fast and effective method for quantitative determination of fumonisins B1 and B2 (FB1 and FB2) in different cereal-based products was developed. Fumonisins were extracted combining a solid liquid extraction (SLE) pre-treatment and immunoaffinity columns (IACs), which were applied for an effective clean-up. Consecutively, high pressure liquid chromatography (HPLC) coupled to hybrid triple quadrupole-linear ion trap mass spectrometer (QTrap®) was used for the separation, detection and quantification of targeted mycotoxins. The analytical method showed acceptable recoveries ranged from 89.7% to 99.1%, as well as a relative standard deviation (%, RSD) lower than 12%. A total of 1250 samples from France, Germany and Spain were analysed. The incidence of fumonisin B1 and B2 in organic samples were 11.4% and 11.3%, respectively. By contrast, the occurrence of conventional samples was 3.6% of FB1 and 3.5% of FB2. The highest values were obtained in Spanish samples of flour, as an example toasted corn, called gofio that was contaminated with 1201.7 and 1010.5 μg kg(-1) of FB1 and FB2, respectively.

yearjournalcountryeditionlanguage
2013-01-01Food and Chemical Toxicology
10.1016/j.fct.2013.02.039https://doi.org/10.1016/j.fct.2013.02.039