Effects of Time, Temperature, and pH on the Stability of Fumonisin B1 in an Aqueous Model System
Fumonisins, mycotoxins produced by Fusarium moniliforme in corn, have been implicated in several animal and human diseases. The effects of processing time and temperature on fumonisin B1 (FB1) stability (5 ppm) in aqueous solutions at pH 4, 7, and 10 were determined. Analysis of the thermally proces...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1996-03, Vol.44 (3), p.906-912 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Jackson, Lauren S Hlywka, Jason J Senthil, Kannaki R Bullerman, Lloyd B Musser, Steven M |
| description | Fumonisins, mycotoxins produced by Fusarium moniliforme in corn, have been implicated in several animal and human diseases. The effects of processing time and temperature on fumonisin B1 (FB1) stability (5 ppm) in aqueous solutions at pH 4, 7, and 10 were determined. Analysis of the thermally processed solutions by liquid chromatography/mass spectrometry indicated the predominant presence of hydrolysis products of FB1. The rate and extent of FB1 decomposition increased with processing temperature. After processing at ≤125 °C for 60 min, 90% of FB1 was lost after processing for 60 min, regardless of pH. FB1 levels may be substantially reduced in foods that reach ≥150 °C during processing. Keywords: Fumonisin B1; thermal processing; decomposition |
| doi_str_mv | 10.1021/jf950364o |
| format | Article |
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The effects of processing time and temperature on fumonisin B1 (FB1) stability (5 ppm) in aqueous solutions at pH 4, 7, and 10 were determined. Analysis of the thermally processed solutions by liquid chromatography/mass spectrometry indicated the predominant presence of hydrolysis products of FB1. The rate and extent of FB1 decomposition increased with processing temperature. After processing at ≤125 °C for 60 min, <27% of FB1 was lost; after 60 min at 150 °C, 18−90% was lost, depending on buffer pH. Overall, FB1 was least stable at pH 4 followed by pH 10 and 7, respectively. At ≥175 °C, >90% of FB1 was lost after processing for 60 min, regardless of pH. FB1 levels may be substantially reduced in foods that reach ≥150 °C during processing. Keywords: Fumonisin B1; thermal processing; decomposition</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf950364o</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; CALOR ; CHALEUR ; DEGRADACION ; DEGRADATION ; FUMONISINAS ; FUMONISINE ; FUMONISINS ; HEAT ; HEAT PROCESSING ; HEAT STABILITY ; HEAT TREATMENT ; Medical sciences ; Plant poisons toxicology ; PROPIEDADES TERMICAS ; PROPRIETE THERMIQUE ; RESISTANCE A LA TEMPERATURE ; RESISTENCIA A LA TEMPERATURA ; TEMPERATURA ; TEMPERATURE ; TEMPERATURE RESISTANCE ; THERMAL DEGRADATION ; THERMAL PROPERTIES ; Toxicology ; TRAITEMENT THERMIQUE ; TRATAMIENTO TERMICO</subject><ispartof>Journal of agricultural and food chemistry, 1996-03, Vol.44 (3), p.906-912</ispartof><rights>Copyright © 1996 American Chemical Society</rights><rights>1996 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf950364o$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf950364o$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3035995$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Jackson, Lauren S</creatorcontrib><creatorcontrib>Hlywka, Jason J</creatorcontrib><creatorcontrib>Senthil, Kannaki R</creatorcontrib><creatorcontrib>Bullerman, Lloyd B</creatorcontrib><creatorcontrib>Musser, Steven M</creatorcontrib><title>Effects of Time, Temperature, and pH on the Stability of Fumonisin B1 in an Aqueous Model System</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Fumonisins, mycotoxins produced by Fusarium moniliforme in corn, have been implicated in several animal and human diseases. The effects of processing time and temperature on fumonisin B1 (FB1) stability (5 ppm) in aqueous solutions at pH 4, 7, and 10 were determined. Analysis of the thermally processed solutions by liquid chromatography/mass spectrometry indicated the predominant presence of hydrolysis products of FB1. The rate and extent of FB1 decomposition increased with processing temperature. After processing at ≤125 °C for 60 min, <27% of FB1 was lost; after 60 min at 150 °C, 18−90% was lost, depending on buffer pH. Overall, FB1 was least stable at pH 4 followed by pH 10 and 7, respectively. At ≥175 °C, >90% of FB1 was lost after processing for 60 min, regardless of pH. FB1 levels may be substantially reduced in foods that reach ≥150 °C during processing. Keywords: Fumonisin B1; thermal processing; decomposition</description><subject>Biological and medical sciences</subject><subject>CALOR</subject><subject>CHALEUR</subject><subject>DEGRADACION</subject><subject>DEGRADATION</subject><subject>FUMONISINAS</subject><subject>FUMONISINE</subject><subject>FUMONISINS</subject><subject>HEAT</subject><subject>HEAT PROCESSING</subject><subject>HEAT STABILITY</subject><subject>HEAT TREATMENT</subject><subject>Medical sciences</subject><subject>Plant poisons toxicology</subject><subject>PROPIEDADES TERMICAS</subject><subject>PROPRIETE THERMIQUE</subject><subject>RESISTANCE A LA TEMPERATURE</subject><subject>RESISTENCIA A LA TEMPERATURA</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>TEMPERATURE RESISTANCE</subject><subject>THERMAL DEGRADATION</subject><subject>THERMAL PROPERTIES</subject><subject>Toxicology</subject><subject>TRAITEMENT THERMIQUE</subject><subject>TRATAMIENTO TERMICO</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNo9kU1LAzEQhoMoWKsHf4CQg95czTSbr6OW1g8UhVYQL3GaJrq1u1s3u2D_vSkVDzPD8D68zPAScgzsAtgALhfBCMZlXu-QHogBywSA3iU9lsRMCwn75CDGBWNMC8V65H0UgndtpHWg06L053Tqy5VvsO2atGA1p6tbWle0_fR00uKsWBbtekOPu7KuilhU9Bpo6ljRq-_O112kj_XcL-lkHVtfHpK9gMvoj_5mn7yMR9PhbfbwdHM3vHrIELRqs1wFyWUABwMpZxIdgNFg3NwEn0uRg1Nc5zhTwTjwkOs8cHRMIXMid8bxPjnd-q4wOlyGBitXRLtqihKbteWMC2NEwrItVqTjfv5lbL6sVFwJO32eWPmq-b3R9_Yt8SdbPmBt8aNJli8TMEYxsamkn211dNEu6q6p0pMWmN2kYf_T4L-Kongt</recordid><startdate>19960319</startdate><enddate>19960319</enddate><creator>Jackson, Lauren S</creator><creator>Hlywka, Jason J</creator><creator>Senthil, Kannaki R</creator><creator>Bullerman, Lloyd B</creator><creator>Musser, Steven M</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope></search><sort><creationdate>19960319</creationdate><title>Effects of Time, Temperature, and pH on the Stability of Fumonisin B1 in an Aqueous Model System</title><author>Jackson, Lauren S ; Hlywka, Jason J ; Senthil, Kannaki R ; Bullerman, Lloyd B ; Musser, Steven M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a187t-47f636f1c1266b6ac119819cd9fe46541c7384ab7f9c1e1484f3ac07a0c54c9c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>Biological and medical sciences</topic><topic>CALOR</topic><topic>CHALEUR</topic><topic>DEGRADACION</topic><topic>DEGRADATION</topic><topic>FUMONISINAS</topic><topic>FUMONISINE</topic><topic>FUMONISINS</topic><topic>HEAT</topic><topic>HEAT PROCESSING</topic><topic>HEAT STABILITY</topic><topic>HEAT TREATMENT</topic><topic>Medical sciences</topic><topic>Plant poisons toxicology</topic><topic>PROPIEDADES TERMICAS</topic><topic>PROPRIETE THERMIQUE</topic><topic>RESISTANCE A LA TEMPERATURE</topic><topic>RESISTENCIA A LA TEMPERATURA</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>TEMPERATURE RESISTANCE</topic><topic>THERMAL DEGRADATION</topic><topic>THERMAL PROPERTIES</topic><topic>Toxicology</topic><topic>TRAITEMENT THERMIQUE</topic><topic>TRATAMIENTO TERMICO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jackson, Lauren S</creatorcontrib><creatorcontrib>Hlywka, Jason J</creatorcontrib><creatorcontrib>Senthil, Kannaki R</creatorcontrib><creatorcontrib>Bullerman, Lloyd B</creatorcontrib><creatorcontrib>Musser, Steven M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jackson, Lauren S</au><au>Hlywka, Jason J</au><au>Senthil, Kannaki R</au><au>Bullerman, Lloyd B</au><au>Musser, Steven M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Time, Temperature, and pH on the Stability of Fumonisin B1 in an Aqueous Model System</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1996-03-19</date><risdate>1996</risdate><volume>44</volume><issue>3</issue><spage>906</spage><epage>912</epage><pages>906-912</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Fumonisins, mycotoxins produced by Fusarium moniliforme in corn, have been implicated in several animal and human diseases. The effects of processing time and temperature on fumonisin B1 (FB1) stability (5 ppm) in aqueous solutions at pH 4, 7, and 10 were determined. Analysis of the thermally processed solutions by liquid chromatography/mass spectrometry indicated the predominant presence of hydrolysis products of FB1. The rate and extent of FB1 decomposition increased with processing temperature. After processing at ≤125 °C for 60 min, <27% of FB1 was lost; after 60 min at 150 °C, 18−90% was lost, depending on buffer pH. Overall, FB1 was least stable at pH 4 followed by pH 10 and 7, respectively. At ≥175 °C, >90% of FB1 was lost after processing for 60 min, regardless of pH. FB1 levels may be substantially reduced in foods that reach ≥150 °C during processing. Keywords: Fumonisin B1; thermal processing; decomposition</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf950364o</doi><tpages>7</tpages></addata></record> |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1996-03, Vol.44 (3), p.906-912 |
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| source | ACS Publications |
| subjects | Biological and medical sciences CALOR CHALEUR DEGRADACION DEGRADATION FUMONISINAS FUMONISINE FUMONISINS HEAT HEAT PROCESSING HEAT STABILITY HEAT TREATMENT Medical sciences Plant poisons toxicology PROPIEDADES TERMICAS PROPRIETE THERMIQUE RESISTANCE A LA TEMPERATURE RESISTENCIA A LA TEMPERATURA TEMPERATURA TEMPERATURE TEMPERATURE RESISTANCE THERMAL DEGRADATION THERMAL PROPERTIES Toxicology TRAITEMENT THERMIQUE TRATAMIENTO TERMICO |
| title | Effects of Time, Temperature, and pH on the Stability of Fumonisin B1 in an Aqueous Model System |
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