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Abstract
This paper is a study of the stability of fumonisins in dough based on maize flour prepared in a phosphate buffer with a pH of 3.5, 5.5 or 7.5 and baked at a temperature within the range of 100–250 °C. Buffers with various pH values were tested, since it is well-known that pH may significantly influence interactions of fumonisins with other substances. A standard analytical procedure was used to determine the concentration of free fumonisins. Hydrolysis in an alkaline medium was then applied to reveal the hidden forms, while the total fumonisins concentations was determined in another measurement. The total concentration of fumonisins was statistically higher in pH = 3.5 and pH = 5.5 than the concentration of free fumonisins; no similar difference was found at pH = 7.5. The applied phosphate buffer pH 7.5 may enhance solubility of fumonisins, which would increase extraction efficiency of free analytes, thereby decreasing the difference between concentrations of total and free fumonisins. Hydrolysed B1 fumonisin (HFB1) and partially hydrolysed B1 fumonisin (isomers a and b: PHFB1a and PHFB1b, respectively) were the main investigated substances. For baking temperatures below 220 °C, fumonisins were slightly more stable for pH = 5.5 than for pH = 3.5 and pH = 7.5. In both of these latter cases, the concentration of partially hydrolysed fumonisins grew initially (up to 200 °C) with an increase in the baking temperature, and then dropped. Similar behaviour was observed for free HFB1, which may suggest the following fumonisin degradation mechanism: initially, the tricarballylic acid (TCA) groups are removed from the molecules, and next, the HFB1 molecules disintegrate.
Highlights
Maize (Zea mays L.), the third most important crop cultivated on Earth after wheat and rice, is a popular source of nourishment for inhabitants of various regions of the world as well as one of the most popular raw materials used in animal fodder [1]
The concentrations of the Fumonisin B1 (FB1) /fumonisin B2 (FB2) /fumonisin B3 (FB3) sum of free fumonisins and the FB1 /FB2 /FB3 sum of total fumonisins determined in maize flour and maize dough prepared in three different buffers at T = 25 ◦ C and baked at eight temperatures (100, 130, 160, 180, 200, 220, 230, and 250 ◦ C)
The percentage change in content of selected fumonisins normalized to their concentration in flour are charted vs. the dough baking temperature in Figures 1–3 to facilitate the study of fumonisin temperature stability
Summary
Maize (Zea mays L.), the third most important crop cultivated on Earth after wheat and rice, is a popular source of nourishment for inhabitants of various regions of the world as well as one of the most popular raw materials used in animal fodder [1]. Fusarium verticilloides and Fusarium proliferatum fungi, which produce toxic secondary metabolites—a group of substances collectively called fumonisins These toxins are very often found in maize-based food products [2,3]. Others are of the opinion that hidden fumonisins may be formed already in raw (unprocessed) maize due to supra-molecular interactions with biopolymers [9,10]. In their recently published paper, Lazzaro et al [15] suggested that non-covalent interactions with food macro-components are based on some physical interactions between mycotoxins and food components. The presence of hidden fumonisins in raw maize and their ability to form covalent bonds with other compounds during technological processes make the task of understanding the reaction mechanisms significantly more difficult. To the best of our knowledge, this is the first attempt to study the stability of free and hidden fumonisins in buffers with various pH values applied when preparing dough from maize-based flour and during dough baking at various temperatures
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