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Related Experiment Videos

Hidden fumonisin in corn flakes.

Eun-Kyung Kim1, P M Scott, B P-Y Lau

  • 1Food Research Division, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, Ontario, K1A 0L2 Canada.

Food Additives and Contaminants
|March 8, 2003
PubMed
Summary
This summary is machine-generated.

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Fumonisins (FB(1) and FB(2)) were found in most corn flake samples. A significant amount of fumonisin B(1) (FB(1)) exists in a bound form, potentially underestimated by standard analysis.

Area of Science:

  • Food Chemistry
  • Mycotoxicology
  • Analytical Chemistry

Background:

  • Fumonisins are mycotoxins commonly found in corn-based foods.
  • Standard analytical methods may not fully quantify total fumonisin exposure due to bound forms.

Purpose of the Study:

  • To quantify fumonisin B(1) (FB(1)) and B(2) (FB(2)) in retail corn flakes.
  • To investigate the presence and quantity of protein-bound fumonisin B(1) (HFB(1)).

Main Methods:

  • Analysis of 25 retail corn flake samples for FB(1) and FB(2) using C(18) and immunoaffinity column (IAC) clean-up.
  • Extraction of corn flake residue with sodium dodecyl sulphate (SDS) and hydrolysis to determine HFB(1).

Main Results:

  • FB(1) and FB(2) were detected in 22 and 12 samples, respectively.

Related Experiment Videos

  • Hidden fumonisin B(1) (HFB(1)) was found in all samples, averaging 101 ng g(-1), equivalent to 180 ng FB(1) g(-1).
  • An average of 2.6 times more FB(1) was present in bound form compared to conventional analysis.

    • Conclusions:

    • Conventional analysis underestimates total FB(1) exposure in corn flakes due to significant protein-bound forms.
    • Food safety authorities should consider bound fumonisin in human exposure assessments.