Analysis of heat-processed corn foods for fumonisins and bound fumonisins

J. W. Park; Peter M. Scott; B. P.Y. Lau; D. A. Lewis

doi:10.1080/02652030400021873

Analysis of heat-processed corn foods for fumonisins and bound fumonisins

J. W. Park, Peter M. Scott, B. P.Y. Lau, D. A. Lewis

Research output: Contribution to journal › Article › peer-review

100 Citations (Scopus)

Abstract

Thirty retail samples of heat-processed corn foods, i.e. corn flakes, corn-based breakfast cereals, tortilla chips and corn chips, were analysed for fumonisins - fumonisin B₁ (FB₁), fumonisin B₂ (FB₂) and hydrolysed FB₁ (HFB₁) - as well as for protein- and total-bound FB₁. Bound (hidden) fumonisins cannot be detected by conventional analysis. Improved methods for the determination of bound FB₁ were developed. The protein-bound FB₁ was extracted with 1% sodium dodecylsulfate (SDS) solution. The SDS, which interfered with high-performance liquid chromatography (HPLC) analysis, was then separated from protein-bound FB₁ by complexing with methylene blue followed by solvent extraction and hydrolysis with 2 N KOH. To measure total-bound FB₁, the sample itself was hydrolysed with KOH. In both cases, clean-up was accomplished on an OASIS polymeric solid-phase extraction column and the bound fumonisins were determined by HPLC measurement of HFB₁. Fourteen of 15 samples of corn flakes and other corn-based breakfast cereals analysed contained detectable levels of FB₁ with a mean in positive samples of 67 ng g^-1 (13-237 ng g^-1). Two samples also had detectable levels of FB₂ (21-23 ng g^-1). Bound FB₁ was found in all samples; the mean protein-bound FB₁ measured was 58 ng g^-1 (22-176 ng g^-1) and the mean total-bound FB₁ measured was 106 ng g^-1 (28-418 ng g^-1), reported as FB₁ equivalents after correction for recoveries of HFB₁. There was an average of about 1.3 times more FB₁ in the bound form compared with extractable FB₁, and this was about twice as much as protein-bound FB₁. Seven of the 15 samples of alkali-processed corn-based foods, such as tortilla chips and corn chips, contained FB₁ and three contained HFB₁ with means in measurable positive samples of 78 (48-134) and 29 (13-47) ng g^-1, respectively. Five of these alkali-processed corn foods contained bound FB₁; the mean measurable protein-bound FB₁ was 42 ng g^-1 (39-46 ng g^-1) and the mean measurable total-bound FB₁ was 100 ng g^-1 (54-209 ng g^-1). HFB₁ derived from bound FB₁ in selected samples was confirmed by HPLC with mass spectrometry (MS).

Original language	English
Pages (from-to)	1168-1178
Number of pages	11
Journal	Food Additives and Contaminants
Volume	21
Issue number	12
DOIs	https://doi.org/10.1080/02652030400021873
Publication status	Published - 2004 Dec
Externally published	Yes

Bibliographical note

Funding Information:
Work was conducted under the Agricultural Policy Framework. The authors are grateful to R. M. Eppley, US Food and Drug Administration, for HFB1. They thank the Natural Sciences and Engineering Research Council of Canada (NSERC) for a visiting fellowship (J. W. Park).

Keywords

Breakfast cereals
Corn chips
Hydrolysed fumonisin
Liquid chromatography
Protein-bound fumonisin
Tortilla chips
Total-bound fumonisin

ASJC Scopus subject areas

Food Science
Chemistry (miscellaneous)
Chemistry(all)
Toxicology
Public Health, Environmental and Occupational Health
Health, Toxicology and Mutagenesis

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1080/02652030400021873

Cite this

@article{a668a15fb97f40fd9c8c3392fe1bf5b8,

title = "Analysis of heat-processed corn foods for fumonisins and bound fumonisins",

abstract = "Thirty retail samples of heat-processed corn foods, i.e. corn flakes, corn-based breakfast cereals, tortilla chips and corn chips, were analysed for fumonisins - fumonisin B1 (FB1), fumonisin B2 (FB2) and hydrolysed FB1 (HFB1) - as well as for protein- and total-bound FB1. Bound (hidden) fumonisins cannot be detected by conventional analysis. Improved methods for the determination of bound FB1 were developed. The protein-bound FB1 was extracted with 1% sodium dodecylsulfate (SDS) solution. The SDS, which interfered with high-performance liquid chromatography (HPLC) analysis, was then separated from protein-bound FB1 by complexing with methylene blue followed by solvent extraction and hydrolysis with 2 N KOH. To measure total-bound FB1, the sample itself was hydrolysed with KOH. In both cases, clean-up was accomplished on an OASIS polymeric solid-phase extraction column and the bound fumonisins were determined by HPLC measurement of HFB1. Fourteen of 15 samples of corn flakes and other corn-based breakfast cereals analysed contained detectable levels of FB1 with a mean in positive samples of 67 ng g-1 (13-237 ng g-1). Two samples also had detectable levels of FB2 (21-23 ng g-1). Bound FB1 was found in all samples; the mean protein-bound FB1 measured was 58 ng g-1 (22-176 ng g-1) and the mean total-bound FB1 measured was 106 ng g-1 (28-418 ng g-1), reported as FB1 equivalents after correction for recoveries of HFB1. There was an average of about 1.3 times more FB1 in the bound form compared with extractable FB1, and this was about twice as much as protein-bound FB1. Seven of the 15 samples of alkali-processed corn-based foods, such as tortilla chips and corn chips, contained FB1 and three contained HFB1 with means in measurable positive samples of 78 (48-134) and 29 (13-47) ng g-1, respectively. Five of these alkali-processed corn foods contained bound FB1; the mean measurable protein-bound FB1 was 42 ng g-1 (39-46 ng g-1) and the mean measurable total-bound FB1 was 100 ng g-1 (54-209 ng g-1). HFB1 derived from bound FB1 in selected samples was confirmed by HPLC with mass spectrometry (MS).",

keywords = "Breakfast cereals, Corn chips, Hydrolysed fumonisin, Liquid chromatography, Protein-bound fumonisin, Tortilla chips, Total-bound fumonisin",

author = "Park, {J. W.} and Scott, {Peter M.} and Lau, {B. P.Y.} and Lewis, {D. A.}",

note = "Funding Information: Work was conducted under the Agricultural Policy Framework. The authors are grateful to R. M. Eppley, US Food and Drug Administration, for HFB1. They thank the Natural Sciences and Engineering Research Council of Canada (NSERC) for a visiting fellowship (J. W. Park).",

year = "2004",

month = dec,

doi = "10.1080/02652030400021873",

language = "English",

volume = "21",

pages = "1168--1178",

journal = "Food Additives and Contaminants",

issn = "0265-203X",

publisher = "Taylor and Francis Ltd.",

number = "12",

}

TY - JOUR

T1 - Analysis of heat-processed corn foods for fumonisins and bound fumonisins

AU - Park, J. W.

AU - Scott, Peter M.

AU - Lau, B. P.Y.

AU - Lewis, D. A.

N1 - Funding Information: Work was conducted under the Agricultural Policy Framework. The authors are grateful to R. M. Eppley, US Food and Drug Administration, for HFB1. They thank the Natural Sciences and Engineering Research Council of Canada (NSERC) for a visiting fellowship (J. W. Park).

PY - 2004/12

Y1 - 2004/12

N2 - Thirty retail samples of heat-processed corn foods, i.e. corn flakes, corn-based breakfast cereals, tortilla chips and corn chips, were analysed for fumonisins - fumonisin B1 (FB1), fumonisin B2 (FB2) and hydrolysed FB1 (HFB1) - as well as for protein- and total-bound FB1. Bound (hidden) fumonisins cannot be detected by conventional analysis. Improved methods for the determination of bound FB1 were developed. The protein-bound FB1 was extracted with 1% sodium dodecylsulfate (SDS) solution. The SDS, which interfered with high-performance liquid chromatography (HPLC) analysis, was then separated from protein-bound FB1 by complexing with methylene blue followed by solvent extraction and hydrolysis with 2 N KOH. To measure total-bound FB1, the sample itself was hydrolysed with KOH. In both cases, clean-up was accomplished on an OASIS polymeric solid-phase extraction column and the bound fumonisins were determined by HPLC measurement of HFB1. Fourteen of 15 samples of corn flakes and other corn-based breakfast cereals analysed contained detectable levels of FB1 with a mean in positive samples of 67 ng g-1 (13-237 ng g-1). Two samples also had detectable levels of FB2 (21-23 ng g-1). Bound FB1 was found in all samples; the mean protein-bound FB1 measured was 58 ng g-1 (22-176 ng g-1) and the mean total-bound FB1 measured was 106 ng g-1 (28-418 ng g-1), reported as FB1 equivalents after correction for recoveries of HFB1. There was an average of about 1.3 times more FB1 in the bound form compared with extractable FB1, and this was about twice as much as protein-bound FB1. Seven of the 15 samples of alkali-processed corn-based foods, such as tortilla chips and corn chips, contained FB1 and three contained HFB1 with means in measurable positive samples of 78 (48-134) and 29 (13-47) ng g-1, respectively. Five of these alkali-processed corn foods contained bound FB1; the mean measurable protein-bound FB1 was 42 ng g-1 (39-46 ng g-1) and the mean measurable total-bound FB1 was 100 ng g-1 (54-209 ng g-1). HFB1 derived from bound FB1 in selected samples was confirmed by HPLC with mass spectrometry (MS).

AB - Thirty retail samples of heat-processed corn foods, i.e. corn flakes, corn-based breakfast cereals, tortilla chips and corn chips, were analysed for fumonisins - fumonisin B1 (FB1), fumonisin B2 (FB2) and hydrolysed FB1 (HFB1) - as well as for protein- and total-bound FB1. Bound (hidden) fumonisins cannot be detected by conventional analysis. Improved methods for the determination of bound FB1 were developed. The protein-bound FB1 was extracted with 1% sodium dodecylsulfate (SDS) solution. The SDS, which interfered with high-performance liquid chromatography (HPLC) analysis, was then separated from protein-bound FB1 by complexing with methylene blue followed by solvent extraction and hydrolysis with 2 N KOH. To measure total-bound FB1, the sample itself was hydrolysed with KOH. In both cases, clean-up was accomplished on an OASIS polymeric solid-phase extraction column and the bound fumonisins were determined by HPLC measurement of HFB1. Fourteen of 15 samples of corn flakes and other corn-based breakfast cereals analysed contained detectable levels of FB1 with a mean in positive samples of 67 ng g-1 (13-237 ng g-1). Two samples also had detectable levels of FB2 (21-23 ng g-1). Bound FB1 was found in all samples; the mean protein-bound FB1 measured was 58 ng g-1 (22-176 ng g-1) and the mean total-bound FB1 measured was 106 ng g-1 (28-418 ng g-1), reported as FB1 equivalents after correction for recoveries of HFB1. There was an average of about 1.3 times more FB1 in the bound form compared with extractable FB1, and this was about twice as much as protein-bound FB1. Seven of the 15 samples of alkali-processed corn-based foods, such as tortilla chips and corn chips, contained FB1 and three contained HFB1 with means in measurable positive samples of 78 (48-134) and 29 (13-47) ng g-1, respectively. Five of these alkali-processed corn foods contained bound FB1; the mean measurable protein-bound FB1 was 42 ng g-1 (39-46 ng g-1) and the mean measurable total-bound FB1 was 100 ng g-1 (54-209 ng g-1). HFB1 derived from bound FB1 in selected samples was confirmed by HPLC with mass spectrometry (MS).

KW - Breakfast cereals

KW - Corn chips

KW - Hydrolysed fumonisin

KW - Liquid chromatography

KW - Protein-bound fumonisin

KW - Tortilla chips

KW - Total-bound fumonisin

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EP - 1178

JO - Food Additives and Contaminants

JF - Food Additives and Contaminants

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ER -

Analysis of heat-processed corn foods for fumonisins and bound fumonisins

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

UN SDGs

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