Free and hidden fumonisins in Argentinean raw maize samples
In: World Mycotoxin JournalUniversidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Química Orgánica e Industrias, Intendente Güiraldes 2160, Ciudad Autónoma Buenos Aires, Argentina.
Search for other papers by P.S. Pok in
Current site
Google Scholar
Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires, Argentina.
Fundación de Investigaciones Científicas Teresa Benedicta de la Cruz, Dorronzoro 141, Luján, Buenos Aires, Argentina.
Search for other papers by V.A. García Londoño in
Current site
Google Scholar
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Calle 526 e/10 y 11, La Plata, Buenos Aires, Argentina.
Search for other papers by S.P. Aransibia in
Current site
Google Scholar
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Calle 526 e/10 y 11, La Plata, Buenos Aires, Argentina.
Search for other papers by S. Vicente in
Current site
Google Scholar
Search for other papers by A.M. Pacín in
Current site
Google Scholar
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Calle 526 e/10 y 11, La Plata, Buenos Aires, Argentina.
Search for other papers by S.L. Resnik in
Current site
Google Scholar
The concentrations of free fumonisins (FBs) and hydrolysed fumonisins (HFBs) were determined in 72 maize samples collected in 2017 from five Argentine provinces. The methodology for HFBs analysis consisted of alkaline hydrolysis followed by high performance liquid chromatography with a fluorescence detector (HPLC-FLD). The developed analytical methodology presented percentages of recovery greater than 74%. Limits of detection were 4.5, 13.0 and 12.9 μg/kg for HFB1, HFB2 and HFB3, respectively. Presence of FBs was found in 86% of the samples. In all cases, the concentration of total HFBs (after the hydrolysis treatment) was superior to the free FBs content (HFBs to FBs median ratio of 2.5), which indicates the presence of hidden fumonisins in Argentinean maize. 8% of the traditionally analysed samples exceeded the limit established by the European Commission for FB1 + FB2. When applying alkaline hydrolysis to the samples, 24% of them exceed this limit.
Purchase
Buy instant access (PDF download and unlimited online access):
Institutional Login
Log in with Open Athens, Shibboleth, or your institutional credentials
Personal login
Log in with your brill.com account
-
Association of Analytical Communities (AOAC), 2000. AOAC Official Method 995.15. Fumonisins B1, B2, and B3 in corn. Liquid chromatographic method. AOAC-IUPAC method. AOAC International, Rockville, MD, USA.
-
Berthiller, F., Crews, C., Dall’Asta, C., Saeger, S.D., Haesaert, G., Karlovsky, P., Oswald, I.P., Seefelder, W., Speijers, G. and Stroka, J., 2013. Masked mycotoxins: a review. Molecular Nutrition and Food Research 57: 165-186. https://doi.org/10.1002/mnfr.201100764
-
Bertuzzi, T., Mulazzi, A., Rastelli, S. and Pietri, A., 2016. Hidden fumonisins: simple and innovative extractions for their determination in maize and derived products. Food Analytical Methods 9: 1970-1979. https://doi.org/10.1007/s12161-015-0377-2
-
Broggi, L.E., Pacin, A.M., Gasparovic, A., Sacchi, C., Rothermel, A., Gallay, A. and Resnik, S., 2007. Natural occurrence of aflatoxins, deoxynivalenol, fumonisins and zearalenone in maize from Entre Ríos Province, Argentina. Mycotoxin Research 23: 59. https://doi.org/10.1007/BF02946026
-
Bryła, M., Roszko, M., Szymczyk, K., Jędrzejczak, R. and Obiedziński, M.W., 2016. Fumonisins and their masked forms in maize products. Food Control 59: 619-627. https://doi.org/10.1016/j.foodcont.2015.06.032
-
Dall’Asta, C., Galaverna, G., Aureli, G., Dossena, A. and Marchelli, R., 2008. A LC/MS/MS method for the simultaneous quantification of free and masked fumonisins in maize and maize-based products. World Mycotoxin Journal 1: 237-246. https://doi.org/10.3920/WMJ2008.x040
-
Dall’Asta, C., Mangia, M., Berthiller, F., Molinelli, A., Sulyok, M., Schuhmacher, R., Krska, R., Galaverna, G., Dossena, A. and Marchelli, R., 2009. Difficulties in fumonisin determination: the issue of hidden fumonisins. Analytical and Bioanalytical Chemistry 395: 1335-1345. https://doi.org/10.1007/s00216-009-2933-3
-
Dall’Asta, C., Falavigna, C., Galaverna, G., Dossena, A. and Marchelli, R., 2010. In vitro digestion assay for determination of hidden fumonisins in maize. Journal of Agricultural and Food Chemistry 58: 12042-12047. https://doi.org/10.1021/jf103799q
-
European Commission (EC), 2006. Commission Regulation (EC) No 401/2006 of 28 September of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official Journal of the European Union L 70: 14-17.
-
European Commission (EC), 2007. Commission Regulation (EC) No 1126/2007 of 28 September 2007, amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards Fusarium toxins in maize and maize products. Official Journal of the European Union L 255: 14-17.
-
European Food Safety Authority (EFSA), 2014. Scientific Opinion on the risks for human and animal health related to the presence of modified forms of certain mycotoxins in food and feed. EFSA Journal 12: 3916. https://doi.org/10.2903/j.efsa.2014.3916
-
Falavigna, C., Cirlini, M., Galaverna, G., Sforza, S., Dossena, A. and Dall’Asta, C., 2012. LC/ESI-MS/MS analysis outlines the different fumonisin patterns produced by F. verticillioides in culture media and in maize kernels. Journal of Mass Spectrometry 47: 1170-1176. https://doi.org/10.1002/jms.3008
-
Food and Agricultural Organization (FAO), 2019a. Food outlook – biannual report on global food markets. FAO, Rome, Italy. Available at: http://www.fao.org/3/ca4526en/ca4526en.pdf
-
Food and Agricultural Organization (FAO), 2019b. GIEWS – Global Information and Early Warning System. Country briefs – Argentina. FAO, Rome, Italy. Available at: http://www.fao.org/giews/countrybrief/country.jsp?code=ARG&lang=en
-
Federico, F.J., 2009. Formación de derivados de fumonisinas en la elaboración de palos de harina de maíz. PhD-thesis, Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina.
'Formación de derivados de fumonisinas en la elaboración de palos de harina de maíz ', ().
-
Frisvad, J.C., Smedsgaard, J., Samson, R.A., Larsen, T.O. and Thrane, U., 2007. Fumonisin B2 production by Aspergillus niger. Journal of Agricultural and Food Chemistry 55: 9727-9732. https://doi.org/10.1021/jf0718906
-
Generotti, S., Cirlini, M., Dall’Asta, C. and Suman, M., 2015. Influence of the industrial process from caryopsis to cornmeal semolina on levels of fumonisins and their masked forms. Food Control 48: 170-174. https://doi.org/10.1016/j.foodcont.2014.06.003
-
Gonzalez, H.H.L., Martinez, E.J., Pacin, A.M., Resnik, S.L. and Sydenham, E.W., 1999. Natural co-occurrence of fumonisins, deoxynivalenol, zearalenone and aflatoxins in field trial corn in Argentina. Food Additives and Contaminants 16: 565-569. https://doi.org/10.1080/026520399283704
-
Hahn, I., Nagl, V., Schwartz-Zimmermann, H.E., Varga, E., Schwarz, C., Slavik, V., Reisinger, N., Malachová, A., Cirlini, M., Generotti, S., Dall’Asta, C., Krska, R., Moll, W.-D. and Berthiller, F., 2015. Effects of orally administered fumonisin B1 (FB1), partially hydrolysed FB1, hydrolysed FB1 and N-(1-deoxy-D-fructos-1-yl) FB1 on the sphingolipid metabolism in rats. Food and Chemical Toxicology 76: 11-18. https://doi.org/10.1016/j.fct.2014.11.020
-
Humpf, H.-U. and Voss, K.A., 2004. Effects of thermal food processing on the chemical structure and toxicity of fumonisin mycotoxins. Molecular Nutrition and Food Research 48: 255-269. https://doi.org/10.1002/mnfr.200400033
-
International Agency for Research on Cancer (IARC), 2002. Some traditional herbal medicines, some mycotoxins, naphthalene and styrene. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans 82: 1-556.
-
Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2011. Evaluation of certain food additives and contaminants. World Health Organisation Technical Report Series: 1-136.
-
Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2017. Evaluation of certain contaminants in food: eighty-third report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization, Geneva, Switzerland.
-
Knutsen, H.-K., Alexander, J., Barregård, L., Bignami, M., Brüschweiler, B., Ceccatelli, S., Cottrill, B., Dinovi, M., Edler, L., Grasl-Kraupp, B., Hogstrand, C., Hoogenboom, L., Nebbia, C.S., Petersen, A., Rose, M., Roudot, A.-C., Schwerdtle, T., Vleminckx, C., Vollmer, G., Wallace, H., Dall’Asta, C., Eriksen, G.-S., Taranu, I., Altieri, A., Roldán-Torres, R. and Oswald, I.P., 2018. Risks for animal health related to the presence of fumonisins, their modified forms and hidden forms in feed. EFSA Journal 16: 5242. https://doi.org/10.2903/j.efsa.2018.5242
-
Latorre, A., Dagnac, T., Lorenzo, B.F. and Llompart, M., 2015. Occurrence and stability of masked fumonisins in corn silage samples. Food Chemistry 189: 38-44. https://doi.org/10.1016/j.foodchem.2014.10.156
-
Liu, H., Yang, J., Wang, C., Wang, Y., Yang, Y. and Chen, X., 2019. Free and hidden fumonisins in raw maize and maize-based products from China. Food Additives and Contaminants Part B 12: 90-96. https://doi.org/10.1080/19393210.2018.1564371
-
Nielsen, K.F., Mogensen, J.M., Johansen, M., Larsen, T.O. and Frisvad, J.C., 2009. Review of secondary metabolites and mycotoxins from the Aspergillus niger group. Analytical and Bioanalytical Chemistry 395: 1225-1242. https://doi.org/10.1007/s00216-009-3081-5
-
Oliveira, M.S., Diel, A.C.L., Rauber, R.H., Fontoura, F.P., Mallmann, A., Dilkin, P. and Mallmann, C.A., 2015. Free and hidden fumonisins in Brazilian raw maize samples. Food Control 53: 217-221. https://doi.org/10.1016/j.foodcont.2014.12.038
-
Ponce-García, N., Serna-Saldivar, S.O. and Garcia-Lara, S., 2018. Fumonisins and their analogues in contaminated corn and its processed foods – a review. Food Additives and Contaminants Part A 35: 2183-2203. https://doi.org/10.1080/19440049.2018.1502476
-
Xing, F., Hua, H., Selvaraj, J.N., Zhao, Y., Zhou, L., Liu, X. and Liu, Y., 2014. Growth inhibition and morphological alterations of Fusarium verticillioides by cinnamon oil and cinnamaldehyde. Food Control 46: 343-350. https://doi.org/10.1016/j.foodcont.2014.04.037
| All Time | Past Year | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 32 | 32 | 3 |
| Full Text Views | 15 | 15 | 0 |
| PDF Views & Downloads | 1 | 1 | 0 |
Free and hidden fumonisins in Argentinean raw maize samples
In: World Mycotoxin JournalUniversidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Química Orgánica e Industrias, Intendente Güiraldes 2160, Ciudad Autónoma Buenos Aires, Argentina.
Search for other papers by P.S. Pok in
Current site
Google Scholar
PubMed
Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires, Argentina.
Fundación de Investigaciones Científicas Teresa Benedicta de la Cruz, Dorronzoro 141, Luján, Buenos Aires, Argentina.
Search for other papers by V.A. García Londoño in
Current site
Google Scholar
PubMed
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Calle 526 e/10 y 11, La Plata, Buenos Aires, Argentina.
Search for other papers by S.P. Aransibia in
Current site
Google Scholar
PubMed
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Calle 526 e/10 y 11, La Plata, Buenos Aires, Argentina.
Search for other papers by S. Vicente in
Current site
Google Scholar
PubMed
Search for other papers by A.M. Pacín in
Current site
Google Scholar
PubMed
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Calle 526 e/10 y 11, La Plata, Buenos Aires, Argentina.
Search for other papers by S.L. Resnik in
Current site
Google Scholar
PubMed
The concentrations of free fumonisins (FBs) and hydrolysed fumonisins (HFBs) were determined in 72 maize samples collected in 2017 from five Argentine provinces. The methodology for HFBs analysis consisted of alkaline hydrolysis followed by high performance liquid chromatography with a fluorescence detector (HPLC-FLD). The developed analytical methodology presented percentages of recovery greater than 74%. Limits of detection were 4.5, 13.0 and 12.9 μg/kg for HFB1, HFB2 and HFB3, respectively. Presence of FBs was found in 86% of the samples. In all cases, the concentration of total HFBs (after the hydrolysis treatment) was superior to the free FBs content (HFBs to FBs median ratio of 2.5), which indicates the presence of hidden fumonisins in Argentinean maize. 8% of the traditionally analysed samples exceeded the limit established by the European Commission for FB1 + FB2. When applying alkaline hydrolysis to the samples, 24% of them exceed this limit.
| All Time | Past Year | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 32 | 32 | 3 |
| Full Text Views | 15 | 15 | 0 |
| PDF Views & Downloads | 1 | 1 | 0 |