Analysis of N-fatty acyl fumonisins in alkali-processed corn foods

Je Won Park; Peter M. Scott; Ben P.Y. Lau

doi:10.1007/s10068-013-0060-6

Analysis of N-fatty acyl fumonisins in alkali-processed corn foods

Je Won Park, Peter M. Scott, Ben P.Y. Lau

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

9 Citations (Scopus)

Abstract

There is no evidence yet for the occurrence of N-fatty acylated fumonisin derivatives in retail fried corn foods. Here, we developed a method for their determination based on their conversion to HFB₁, and carried out recovery tests. Food was extracted with hexane and chloroform, followed by cleanup with Bond Elut silica SPE, KOH hydrolysis, and OASIS HLB column cleanup. N-Fatty acyl HFB₁ appears to be much effectively recovered (72-85%) compared to N-fatty acyl FB₁ (52-62%). A sample of tortilla chips, among 38 samples of alkali-processed corn foods analyzed, was found to give rise to a detectable level of HFB₁ (23 ng/g, equivalent to 29 or 40 ng/g HFB₁ from N-fatty acyl fumonisin, when corrected for average recoveries of N-fatty acyl HFB1 and FB₁, respectively), demonstrating the first finding on the occurrence of N-fatty acyl fumonisins in retail fried corn foods.

Original language	English
Pages (from-to)	147-152
Number of pages	6
Journal	Food Science and Biotechnology
Volume	22
Issue number	SUPPL. 1
DOIs	https://doi.org/10.1007/s10068-013-0060-6
Publication status	Published - 2013
Externally published	Yes

Keywords

N-fatty acyl fumonisin B
N-fatty acyl hydrolyzed fumonisin B
bound fumonisin
fried corn food
tortilla chip

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1007/s10068-013-0060-6

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title = "Analysis of N-fatty acyl fumonisins in alkali-processed corn foods",

abstract = "There is no evidence yet for the occurrence of N-fatty acylated fumonisin derivatives in retail fried corn foods. Here, we developed a method for their determination based on their conversion to HFB1, and carried out recovery tests. Food was extracted with hexane and chloroform, followed by cleanup with Bond Elut silica SPE, KOH hydrolysis, and OASIS HLB column cleanup. N-Fatty acyl HFB1 appears to be much effectively recovered (72-85%) compared to N-fatty acyl FB1 (52-62%). A sample of tortilla chips, among 38 samples of alkali-processed corn foods analyzed, was found to give rise to a detectable level of HFB1 (23 ng/g, equivalent to 29 or 40 ng/g HFB1 from N-fatty acyl fumonisin, when corrected for average recoveries of N-fatty acyl HFB1 and FB1, respectively), demonstrating the first finding on the occurrence of N-fatty acyl fumonisins in retail fried corn foods.",

keywords = "N-fatty acyl fumonisin B, N-fatty acyl hydrolyzed fumonisin B, bound fumonisin, fried corn food, tortilla chip",

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AU - Park, Je Won

AU - Scott, Peter M.

AU - Lau, Ben P.Y.

PY - 2013

Y1 - 2013

N2 - There is no evidence yet for the occurrence of N-fatty acylated fumonisin derivatives in retail fried corn foods. Here, we developed a method for their determination based on their conversion to HFB1, and carried out recovery tests. Food was extracted with hexane and chloroform, followed by cleanup with Bond Elut silica SPE, KOH hydrolysis, and OASIS HLB column cleanup. N-Fatty acyl HFB1 appears to be much effectively recovered (72-85%) compared to N-fatty acyl FB1 (52-62%). A sample of tortilla chips, among 38 samples of alkali-processed corn foods analyzed, was found to give rise to a detectable level of HFB1 (23 ng/g, equivalent to 29 or 40 ng/g HFB1 from N-fatty acyl fumonisin, when corrected for average recoveries of N-fatty acyl HFB1 and FB1, respectively), demonstrating the first finding on the occurrence of N-fatty acyl fumonisins in retail fried corn foods.

AB - There is no evidence yet for the occurrence of N-fatty acylated fumonisin derivatives in retail fried corn foods. Here, we developed a method for their determination based on their conversion to HFB1, and carried out recovery tests. Food was extracted with hexane and chloroform, followed by cleanup with Bond Elut silica SPE, KOH hydrolysis, and OASIS HLB column cleanup. N-Fatty acyl HFB1 appears to be much effectively recovered (72-85%) compared to N-fatty acyl FB1 (52-62%). A sample of tortilla chips, among 38 samples of alkali-processed corn foods analyzed, was found to give rise to a detectable level of HFB1 (23 ng/g, equivalent to 29 or 40 ng/g HFB1 from N-fatty acyl fumonisin, when corrected for average recoveries of N-fatty acyl HFB1 and FB1, respectively), demonstrating the first finding on the occurrence of N-fatty acyl fumonisins in retail fried corn foods.

KW - N-fatty acyl fumonisin B

KW - N-fatty acyl hydrolyzed fumonisin B

KW - bound fumonisin

KW - fried corn food

KW - tortilla chip

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SN - 1226-7708

VL - 22

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JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - SUPPL. 1

ER -

Analysis of N-fatty acyl fumonisins in alkali-processed corn foods

Abstract

Keywords

ASJC Scopus subject areas

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