Abstract
Degradation of B-aflatoxins in maize by means of 1N aqueous citric acid was confirmed by the AFLATEST immunoaffinity column method, High Performance Liquid Chromatography (HPLC), tandem mass spectrometry (MS/MS) and computational information. The AFLATEST and HPLC assays showed that 96.7% degradation occurred in maize contaminated with 93 ng g-1 when treated with the aqueous citric acid. Two major products, produced during the acidification process, were identified by their corresponding mass spectral data: a nonfluorescent compound lacking the lactone group evidenced by the presence of a peak m/z 286 and a nonfluorescent compound retaining the difurane moiety but lacking the lactone carbonyl and the cyclopentenone ring of the AFB1, also suggested by the peak m/z 206; the title fragments correspond to molecular ions in agreement with their respective molecular weights. According to the theoretical calculations, applying density functional theory, it was confirmed that the active site may be assigned to the carbonylic carbon of the lactonic moiety.
Highlights
Mycotoxins are fungal-generated secondary metabolites that are ubiquitous and “unavoidable” contaminants of grains and oil seeds
The AFLATEST and High Performance Liquid Chromatography (HPLC) assays showed that 96.7% degradation occurred in maize contaminated with 93 ng g−1 when treated with the aqueous citric acid
Two major products, produced during the acidification process, were identified by their corresponding mass spectral data: a nonfluorescent compound lacking the lactone group evidenced by the presence of a peak m/z 286 and a nonfluorescent compound retaining the difurane moiety but lacking the lactone carbonyl and the cyclopentenone ring of the Aflatoxin B1 (AFB1), suggested by the peak m/z 206; the title fragments correspond to molecular ions in agreement with their respective molecular weights
Summary
Mycotoxins are fungal-generated secondary metabolites that are ubiquitous and “unavoidable” contaminants of grains and oil seeds. A variety of fungi, including numerous species of Aspergillus, Penicillium and Fusarium, are capable of producing mycotoxins[1]. These compounds have been frequently detected in food and feedstuffs and their ingestion by humans and animals can result in disease and death[2]. Other common mycotoxins, including ochratoxin A[7], patulin[8] and zearalenone[9], have generated concern due to their frequent occurrence in food and feeds. Management of the mycotoxin problem has focused on aflatoxins, instead of other potentially hazardous contaminants as mentioned
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