Fumonisin content in masa and tortillas from Mexico

J Agric Food Chem. 1999 Feb;47(2):622-7. doi: 10.1021/jf9807162.

Abstract

Fumonisins, a family of mycotoxins produced by Fusarium moniliforme and Fusarium proliferatum, are found in maize worldwide and have been associated with animal diseases. There is concern that high dietary intake of a maize-based diet may expose people in Mexico and Central America to fumonisins. Nixtamalized maize products from Mexico and the United States were examined to evaluate methods for quantitation of the different forms of fumonisins. The chelating reagent EDTA (exceeding the calcium concentration by a factor of 1. 36) was added to enhance extraction of fumonisins because calcium remained in the samples as a result of processing. It was expected that the majority of the fumonisin detected would be in the hydrolyzed form, yet the highest level of hydrolyzed fumonisin B(1) detected was 0.1 ppm. The amount of fumonisin B(1) was significantly higher in Mexican samples (mean = 0.79 ppm) than in samples purchased in the United States (mean = 0.16 ppm).

MeSH terms

  • Carboxylic Acids / analysis*
  • Chromatography, High Pressure Liquid
  • Flour / analysis*
  • Food Analysis
  • Fumonisins*
  • Mexico
  • Mycotoxins / analysis*
  • Zea mays / chemistry*

Substances

  • Carboxylic Acids
  • Fumonisins
  • Mycotoxins
  • fumonisin B2
  • fumonisin B1