Stability of fumonisins at different storage periods and temperatures in gamma-irradiated maize.
The effect of gamma-irradiation on fumonisin B1 (FB1) and fumonisin B2 (FB2) occurring in maize materials has been investigated together with the stability of fumonisins in gamma-irradiated maize stored at different temperatures (-18 to +40 degrees C) for different periods (2, 4, 13 and 26 weeks). Fifteen KGy gamma-irradiation was required to sterilize efficiently maize flour. This process caused a decrease in fumonisin content of about 20%. The stability studies showed that fumonisins are stable in gamma-irradiated maize for at least 6 months at 25 degrees C or at least 4 weeks at 40 degrees C. These data indicate that gamma-irradiation is an appropriate technique for obtaining sterilized maize materials to be used for intercomparison studies on analytical procedures for the measurement of the fumonisin content.
Visconti
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A
Istituto Tossine e Micotossine da Parassiti Vegetali, Consiglio Nazionale delle Ricerche, Bari, Italy.
Solfrizzo
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M
Doko
M B
MB
Boenke
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A
Pascale
M
M
D002264:Carboxylic Acids / Q000032:analysis / Q000528:radiation effects*; D002274:Carcinogens, Environmental / Q000032:analysis / Q000528:radiation effects*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004355:Drug Stability; D004356:Drug Storage; D005506:Food Contamination / Q000032:analysis; D037341:Fumonisins; D005720:Gamma Rays; D013696:Temperature; D003313:Zea mays / Q000528:radiation effects*
D002264:Carboxylic Acids; D002274:Carcinogens, Environmental; D037341:Fumonisins; C056934:fumonisin B2; C056933:fumonisin B1