Stability of fumonisins in thermally processed corn products
Little is known about the stability of fumonisins in corn-based foods during heating. This study investigated the effects of canning, baking, and roasting (dry heating) processes on the stability of fumonisins in artificially contaminated and naturally contaminated corn-based foods. All samples were...
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| Veröffentlicht in: | Journal of food protection 1998-08, Vol.61 (8), p.1030-1033 |
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| creator | Castelo, M.M. (University of Nebraska-Lincoln, Lincoln, NE.) Sumner, S.S Bullerman, L.B |
| description | Little is known about the stability of fumonisins in corn-based foods during heating. This study investigated the effects of canning, baking, and roasting (dry heating) processes on the stability of fumonisins in artificially contaminated and naturally contaminated corn-based foods. All samples were analyzed for fumonisin levels by both a commercial enzyme-linked immunosorbent assay (ELISA) and a high-performance liquid chromatographic (HPLC) method. Canned whole-kernel corn showed a significant (P less than or equal to 0.05) decrease in fumonisins by both ELISA (15%) and HPLC (11%) analyses. Canned cream-style corn and baked corn bread showed significant (P less than or equal to 0.05) decreases in fumorisin levels at an average rate of 9% and 48% respectively, as analyzed by ELISA. Corn-muffin mix artificially contaminated with 5 micrograms of fumonisin B1 (FB1) per g and naturally contaminated corn-muffin mix showed no significant (P less than or equal to 0.05) losses of fumonisins upon baking. Roasting cornmeal samples artificially contaminated with 5 micrograms of FB1 per g and naturally contaminated cornmeal samples at 218 degrees C for 15 min resulted in almost complete loss of fumonisins |
| doi_str_mv | 10.4315/0362-028x-61.8.1030 |
| format | Article |
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Canned cream-style corn and baked corn bread showed significant (P less than or equal to 0.05) decreases in fumorisin levels at an average rate of 9% and 48% respectively, as analyzed by ELISA. Corn-muffin mix artificially contaminated with 5 micrograms of fumonisin B1 (FB1) per g and naturally contaminated corn-muffin mix showed no significant (P less than or equal to 0.05) losses of fumonisins upon baking. Roasting cornmeal samples artificially contaminated with 5 micrograms of FB1 per g and naturally contaminated cornmeal samples at 218 degrees C for 15 min resulted in almost complete loss of fumonisins</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028x-61.8.1030</identifier><identifier>PMID: 9713766</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Biological and medical sciences ; CALOR ; Carboxylic Acids - chemistry ; Cereal and baking product industries ; CEREAL PRODUCTS ; CHALEUR ; Chromatography, High Pressure Liquid ; Drug Stability ; Enzyme-Linked Immunosorbent Assay ; Food industries ; FOOD TECHNOLOGY ; FUMONISINAS ; FUMONISINE ; FUMONISINS ; Fundamental and applied biological sciences. Psychology ; HEAT ; HEAT STABILITY ; HEAT TREATMENT ; Hot Temperature ; MAIS ; MAIZ ; MAIZE ; Mycotoxins - chemistry ; PRODUCTOS DERIVADOS DE CEREALES ; PRODUIT CEREALIER ; RESISTANCE A LA TEMPERATURE ; RESISTENCIA A LA TEMPERATURA ; TECHNOLOGIE ALIMENTAIRE ; TECNOLOGIA DE LOS ALIMENTOS ; TEMPERATURE RESISTANCE ; TRAITEMENT THERMIQUE ; TRATAMIENTO TERMICO ; Zea mays ; Zea mays - microbiology</subject><ispartof>Journal of food protection, 1998-08, Vol.61 (8), p.1030-1033</ispartof><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c555t-9b60d9ea5480fa8a1e88f3276e5bc6f4ca6fcf1fff17e2df74c63507275eafdc3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2346609$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9713766$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Castelo, M.M. (University of Nebraska-Lincoln, Lincoln, NE.)</creatorcontrib><creatorcontrib>Sumner, S.S</creatorcontrib><creatorcontrib>Bullerman, L.B</creatorcontrib><title>Stability of fumonisins in thermally processed corn products</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Little is known about the stability of fumonisins in corn-based foods during heating. This study investigated the effects of canning, baking, and roasting (dry heating) processes on the stability of fumonisins in artificially contaminated and naturally contaminated corn-based foods. All samples were analyzed for fumonisin levels by both a commercial enzyme-linked immunosorbent assay (ELISA) and a high-performance liquid chromatographic (HPLC) method. Canned whole-kernel corn showed a significant (P less than or equal to 0.05) decrease in fumonisins by both ELISA (15%) and HPLC (11%) analyses. Canned cream-style corn and baked corn bread showed significant (P less than or equal to 0.05) decreases in fumorisin levels at an average rate of 9% and 48% respectively, as analyzed by ELISA. Corn-muffin mix artificially contaminated with 5 micrograms of fumonisin B1 (FB1) per g and naturally contaminated corn-muffin mix showed no significant (P less than or equal to 0.05) losses of fumonisins upon baking. Roasting cornmeal samples artificially contaminated with 5 micrograms of FB1 per g and naturally contaminated cornmeal samples at 218 degrees C for 15 min resulted in almost complete loss of fumonisins</description><subject>Biological and medical sciences</subject><subject>CALOR</subject><subject>Carboxylic Acids - chemistry</subject><subject>Cereal and baking product industries</subject><subject>CEREAL PRODUCTS</subject><subject>CHALEUR</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Drug Stability</subject><subject>Enzyme-Linked Immunosorbent Assay</subject><subject>Food industries</subject><subject>FOOD TECHNOLOGY</subject><subject>FUMONISINAS</subject><subject>FUMONISINE</subject><subject>FUMONISINS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HEAT</subject><subject>HEAT STABILITY</subject><subject>HEAT TREATMENT</subject><subject>Hot Temperature</subject><subject>MAIS</subject><subject>MAIZ</subject><subject>MAIZE</subject><subject>Mycotoxins - chemistry</subject><subject>PRODUCTOS DERIVADOS DE CEREALES</subject><subject>PRODUIT CEREALIER</subject><subject>RESISTANCE A LA TEMPERATURE</subject><subject>RESISTENCIA A LA TEMPERATURA</subject><subject>TECHNOLOGIE ALIMENTAIRE</subject><subject>TECNOLOGIA DE LOS ALIMENTOS</subject><subject>TEMPERATURE RESISTANCE</subject><subject>TRAITEMENT THERMIQUE</subject><subject>TRATAMIENTO TERMICO</subject><subject>Zea mays</subject><subject>Zea mays - microbiology</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc1LxDAQxYMouq7-BSL0IN66TpJmkoAXEb9A8KCCt5BNE630Q5MW3P_eFlc96mkY5vfewHuEHFBYFJyKE-DIcmDqI0e6UAsKHDbIjOqiyDVouUlm38TTDtlN6RUAmGa4Tba1pFwizsjpfW-XVV31q6wLWRiarq1S1aasarP-xcfG1vUqe4ud8yn5MnNdbKe1HFyf9shWsHXy--s5J4-XFw_n1_nt3dXN-dlt7oQQfa6XCKX2VhQKglWWeqUCZxK9WDoMhbMYXKAhBCo9K4MsHHIBkknhbSgdn5PjL9_x8fvgU2-aKjlf17b13ZAM00prjvgPEBkXVP4JUkllIcaQ5oR_gS52KUUfzFusGhtXhoKZWjBTxmbK2CA1ykwtjKrDtf2wbHz5o1nHPt6P1nebnK1DtK2r0g_GeIEI-tcm2M7Y5zgij_dUaw2AFBT_BErdmNY</recordid><startdate>19980801</startdate><enddate>19980801</enddate><creator>Castelo, M.M. 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(University of Nebraska-Lincoln, Lincoln, NE.) ; Sumner, S.S ; Bullerman, L.B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c555t-9b60d9ea5480fa8a1e88f3276e5bc6f4ca6fcf1fff17e2df74c63507275eafdc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Biological and medical sciences</topic><topic>CALOR</topic><topic>Carboxylic Acids - chemistry</topic><topic>Cereal and baking product industries</topic><topic>CEREAL PRODUCTS</topic><topic>CHALEUR</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Drug Stability</topic><topic>Enzyme-Linked Immunosorbent Assay</topic><topic>Food industries</topic><topic>FOOD TECHNOLOGY</topic><topic>FUMONISINAS</topic><topic>FUMONISINE</topic><topic>FUMONISINS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HEAT</topic><topic>HEAT STABILITY</topic><topic>HEAT TREATMENT</topic><topic>Hot Temperature</topic><topic>MAIS</topic><topic>MAIZ</topic><topic>MAIZE</topic><topic>Mycotoxins - chemistry</topic><topic>PRODUCTOS DERIVADOS DE CEREALES</topic><topic>PRODUIT CEREALIER</topic><topic>RESISTANCE A LA TEMPERATURE</topic><topic>RESISTENCIA A LA TEMPERATURA</topic><topic>TECHNOLOGIE ALIMENTAIRE</topic><topic>TECNOLOGIA DE LOS ALIMENTOS</topic><topic>TEMPERATURE RESISTANCE</topic><topic>TRAITEMENT THERMIQUE</topic><topic>TRATAMIENTO TERMICO</topic><topic>Zea mays</topic><topic>Zea mays - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Castelo, M.M. 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(University of Nebraska-Lincoln, Lincoln, NE.)</au><au>Sumner, S.S</au><au>Bullerman, L.B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability of fumonisins in thermally processed corn products</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1998-08-01</date><risdate>1998</risdate><volume>61</volume><issue>8</issue><spage>1030</spage><epage>1033</epage><pages>1030-1033</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Little is known about the stability of fumonisins in corn-based foods during heating. This study investigated the effects of canning, baking, and roasting (dry heating) processes on the stability of fumonisins in artificially contaminated and naturally contaminated corn-based foods. All samples were analyzed for fumonisin levels by both a commercial enzyme-linked immunosorbent assay (ELISA) and a high-performance liquid chromatographic (HPLC) method. Canned whole-kernel corn showed a significant (P less than or equal to 0.05) decrease in fumonisins by both ELISA (15%) and HPLC (11%) analyses. Canned cream-style corn and baked corn bread showed significant (P less than or equal to 0.05) decreases in fumorisin levels at an average rate of 9% and 48% respectively, as analyzed by ELISA. Corn-muffin mix artificially contaminated with 5 micrograms of fumonisin B1 (FB1) per g and naturally contaminated corn-muffin mix showed no significant (P less than or equal to 0.05) losses of fumonisins upon baking. Roasting cornmeal samples artificially contaminated with 5 micrograms of FB1 per g and naturally contaminated cornmeal samples at 218 degrees C for 15 min resulted in almost complete loss of fumonisins</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>9713766</pmid><doi>10.4315/0362-028x-61.8.1030</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 1998-08, Vol.61 (8), p.1030-1033 |
| issn | 0362-028X 1944-9097 |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | Biological and medical sciences CALOR Carboxylic Acids - chemistry Cereal and baking product industries CEREAL PRODUCTS CHALEUR Chromatography, High Pressure Liquid Drug Stability Enzyme-Linked Immunosorbent Assay Food industries FOOD TECHNOLOGY FUMONISINAS FUMONISINE FUMONISINS Fundamental and applied biological sciences. Psychology HEAT HEAT STABILITY HEAT TREATMENT Hot Temperature MAIS MAIZ MAIZE Mycotoxins - chemistry PRODUCTOS DERIVADOS DE CEREALES PRODUIT CEREALIER RESISTANCE A LA TEMPERATURE RESISTENCIA A LA TEMPERATURA TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS TEMPERATURE RESISTANCE TRAITEMENT THERMIQUE TRATAMIENTO TERMICO Zea mays Zea mays - microbiology |
| title | Stability of fumonisins in thermally processed corn products |
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