6533b873fe1ef96bd12d5708
RESEARCH PRODUCT
Occurrence of fumonisins B1 and B2 in Portuguese maize and maize-based foods intended for human consumption.
Celeste M. LinoAngelina PenaJuan Carlos MoltóLiliana SilvaHouda Berradasubject
FusariumStarchHealth Toxicology and MutagenesisFlourFusarium proliferatumFood ContaminationToxicologyHigh-performance liquid chromatographyFumonisinsZea mayschemistry.chemical_compoundFusariumFumonisinMycotoxinChromatography High Pressure LiquidFumonisin B2Fumonisin B1ChromatographybiologyPortugalPublic Health Environmental and Occupational HealthStarchGeneral Chemistrybiology.organism_classificationCarcinogens EnvironmentalchemistryChemistry (miscellaneous)Edible GrainFood Sciencedescription
Fumonisin B(1) (FB(1)) and fumonisin B(2) (FB(2)) are mycotoxins mainly produced by Fusarium verticillioides and Fusarium proliferatum, which are field pathogens of maize. A survey was conducted on the incidences of FB(1) and FB(2) in both maize and derived products purchased in Portugal. The analytical method involved extraction with methanol-water, clean-up by immunoaffinity column and derivatization with naphthalene-2,3-dicarboxaldehyde. Determination was carried out by high-performance liquid chromatography (HPLC) with spectrofluorimetric detection, with liquid chromatography/mass spectrometry (LC/MS) confirmation. The presence of FB(1) and FB(2) was determined in 67 samples of maize and maize-based foods, such as flour, semolina, starch, sweet maize, cornflakes and other breakfast cereals, and snacks collected in 2005. FBs were found in 15 samples at concentrations ranging from 113 to 2026 microg kg(-1). Two of the samples showed higher contamination levels than the limits established by the European Commission Regulation. None of the samples contained levels of fumonisins that would lead to an exposure exceeding the tolerable daily intake (TDI).
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2007-04-01 | Food additives and contaminants |