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Distribution of fumonisins in dry-milled corn fractions in Argentina.

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Summary

Fumonisins, toxic compounds found in corn, are concentrated in the germ and bran fractions during milling. This study determined safe fumonisin limits for corn products consumed in Argentina.

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Area of Science:

  • Agricultural Science
  • Food Science
  • Mycotoxicology

Background:

  • Fumonisins are mycotoxins produced by Fusarium fungi, commonly contaminating maize (corn).
  • These toxins pose significant risks to human and animal health, necessitating careful monitoring in food products.
  • Dry-milling processes can alter the distribution of fumonisins within different corn fractions.

Purpose of the Study:

  • To analyze fumonisin contamination levels in whole corn and its dry-milled fractions.
  • To determine the distribution of fumonisins (FB1, FB2, FB3) in industrial corn products.
  • To establish a theoretical maximum fumonisin level for safe corn processing in Argentina.

Main Methods:

  • Samples of whole corn and dry-milled fractions (grits, 'C' flour, corn meal, germ, and bran) were collected from an Argentinian industrial mill.
  • High-performance liquid chromatography (HPLC) was used to quantify fumonisin B1, B2, and B3 levels in each sample.
  • Contamination data was analyzed to understand fumonisin distribution across different milling fractions.

Main Results:

  • Whole corn showed average contaminations of FB1 (1540 µg/kg), FB2 (716 µg/kg), and FB3 (152 µg/kg).
  • Germ and bran fractions exhibited the highest fumonisin levels, being 3-29 times higher than other fractions and whole corn.
  • Corn grits and corn meal had the lowest contamination levels among the processed fractions.

Conclusions:

  • The concentration of fumonisins is significantly higher in the germ and bran fractions compared to whole corn and other milled products.
  • Understanding fumonisin distribution is crucial for assessing the safety of corn-based foods.
  • A theoretical maximum level of 6640 µg/kg total fumonisins in whole corn could allow for the production of safe corn meal for human consumption in Argentina.