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Stability of Fumonisins in Thermally Processed Corn Products

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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 ≤ 0.05) decrease in fumonisins by both ELISA (15%) and HPLC (11%) analyses. Canned cream-style corn and baked corn bread showed significant (P ≤ 0.05) decreases in fumonisin levels at an average rate of 9% and 48%, respectively, as analyzed by ELISA. Corn-muffin mix artificially contaminated with 5 μg of fumonisin B1 (FB1) per g and naturally contaminated corn-muffin mix showed no significant (P ≤ 0.05) losses of fumonisins upon baking. Roasting cornmeal samples artificially contaminated with 5 μg of FB1 per g and naturally contaminated cornmeal samples at 218°C for 15 min resulted in almost complete loss of fumonisins.

Document Type: Research Article

Affiliations: 1: Department of Food Science and Technology, University of Nebraska—Lincoln, Lincoln, Nebraska 68583-0919, USA 2: Virginia Tech Food Science and Technology, Blacksburg, Virginia 24061-0418, USA

Publication date: August 1, 1998

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