title: Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms.
abstract: The effect of nixtamalization on the content of fumonisins (FBs), hydrolysed (HFBs) and partially hydrolysed (PHFBs) fumonisins in maize was investigated at laboratory-scale. Maize naturally contaminated with FBs and PHFBs was cooked with lime. Starting raw maize, steeping and washing waters and final masa fractions were analysed for toxin content. Control-cooking experiments without lime were also carried out. The nixtamalization reduced the amount of FBs and PHFBs in masa and converted them to HFBs. However, the three forms of fumonisins collected in all fractions amounted to 183%, indicating that nixtamalization made available forms of matrix-associated fumonisins that were then converted to their hydrolysed forms. Control-cooking enhanced FBs and PHFBs reduction, due to the solubility of fumonisins in water during the steeping process, but did not form HFBs. These findings indicate that benefits associated with enhancing the nutritional value of nixtamalized maize are also associated with a safer product in terms of fumonisin contamination.
authors: Institute of Sciences of Food Production (ISPA), National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: annalisa.degirolamo@ispa.cnr.it.
authors: A
authors: A
authors: De Girolamo
authors: Institute of Sciences of Food Production (ISPA), National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
authors: V M T
authors: VM
authors: Lattanzio
authors: Institute of Sciences of Food Production (ISPA), National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
authors: R
authors: R
authors: Schena
authors: Institute of Sciences of Food Production (ISPA), National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
authors: A
authors: A
authors: Visconti
authors: Institute of Sciences of Food Production (ISPA), National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
authors: M
authors: M
authors: Pascale
mesh_terms: D017610:Calcium Compounds; D003296:Cooking / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D037341:Fumonisins / Q000032:analysis* / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D009753:Nutritive Value; D010087:Oxides; D014867:Water; D003313:Zea mays / Q000737:chemistry*
chemical_list: D017610:Calcium Compounds; D037341:Fumonisins; D010087:Oxides; D014867:Water; C056934:fumonisin B2; C056933:fumonisin B1; C016538:lime
keywords: (Partially) hydrolysed fumonisins; Alkaline cooking; Fumonisin B(1) (PubChem CID: 3431); Fumonisin B(2) (PubChem CID: 3432); Fumonisins; Maize; Masa