Simple Phosphate Buffer Extraction for the Determination of Fumonisins in Masa, Maize, and Derived Products
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Simple Phosphate Buffer Extraction for the Determination of Fumonisins in Masa, Maize, and Derived Products Amedeo Pietri & Terenzio Bertuzzi
Received: 27 September 2011 / Accepted: 12 December 2011 / Published online: 28 December 2011 # Springer Science+Business Media, LLC 2011
Abstract An accurate determination of fumonisins in masa can be troublesome because of difficulties often experienced in obtaining satisfactory recoveries. In this study, a new extraction method, effective both for masa and for maize and derived products, has been developed. The method extracts fumonisins using a 0.4 M phosphate buffer (PB) at pH 7.5, without any organic solvent; the purification of the extract is performed by an immunoaffinity column and the quantification by HPLC–MS/MS. The average recovery percentages were 95.5±1.9% and 96.7±2.1% for fumonisin B1 and B2, respectively. The limit of detection and of quantification for both fumonisins were 10 and 30 μg kg−1, respectively. For masa and tortillas, PB pH 7.5 gave significantly higher results when compared with AOAC and other published extraction methods; for maize flour, PB gave generally higher results, even if the difference with the other extraction methods was not always significant. Keywords Fumonisins . Maize . Masa . Phosphate buffer
Introduction The natural occurrence of fumonisins in maize and in maizebased processed food products is widely reported in several studies (Domijan et al. 2005; Adejumo et al. 2007; Presello et al. 2007; Arino et al. 2007; Trung et al. 2008; Blandino et al. 2009). Fumonisins, mainly produced by Fusarium A. Pietri : T. Bertuzzi (*) Feed & Food Science and Nutrition Institute, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84-29122 Piacenza, Italy e-mail: [email protected]
verticillioides and Fusarium proliferatum (Dijksterhuis and Samson 2007), represent a group of at least 15 related mycotoxins (WHO-IPCS 2000). Chemically, they are characterized by a 19- or 20-carbon aminopolyhydroxyalkyl chain that is diesterified with propane-1,2,3-tricarboxylic acid groups (tricarballylic acid); they are soluble in water, methanol, and acetonitrile–water. Several related groups of fumonisins (A, B, C, and P) have been isolated and structurally identified (Bezuidenhout et al. 1988; Scott 1993); among these, fumonisins B (FBs) are the major forms found in some products, particularly in maize (Fig. 1). Fumonisin B1 (FB1) is the most abundant and usually accounts for about 50–80% of the total FB content. FBs disrupt sphigolipid metabolism and have been shown to be hepatotoxic and nephrotoxic to most animal species tested and to cause leukoencefalomacia in horses (Wilson et al. 1992), pulmonary edema in swine (Harrison et al. 1990), and carcinogenesis in laboratory animals (Gelderblom et al. 1991; US NTP 1999). FBs have also been associated with the incidence of human esophageal cancer in some regions of South Africa and China (Myburg et al. 2002; Sun et al. 2007); recent findings suggest that they might increa
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