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Assessment of Fumonisins B 1 and B 2 Levels in Commercial Maize‐Based Food Products by Liquid Chromatography with Fluorimetric Detection and Postcolumn Chemical Derivatization
Author(s) -
Magro Sonia Lo,
Campaniello Maria,
Nardiello Donatella,
Muscarella Marilena
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01948.x
Subject(s) - chemistry , gluten , corn gluten meal , food science , corn flour , contamination , mycotoxin , derivatization , wheat flour , meal , soybean meal , chromatography , high performance liquid chromatography , food contaminant , biology , raw material , ecology , organic chemistry , bran
The occurrence of the fumonisins B 1 and B 2 in maize‐based food products marketed in Italy was examined. A simply and reliable chromatographic method with fluorimetric detection and postcolumn o ‐phtalaldehyde derivatization was used for a monitoring of 100 samples (8 flours, 21 corn‐meal, 16 snacks, 7 maize samples, 13 gluten‐free products, and 35 corn‐flakes) bought in local supermarkets during the years 2008 and 2009. The presence of both fumonisins B 1 and B 2 , at a concentration higher than 15 μg/kg, was observed in all samples of corn‐meal and maize‐flour, in 75% of snacks, in 57% of maize samples, in 54% of gluten‐free products, and in 29% of corn‐flakes. A total of 7 samples including 4 corn‐meals, 2 maize‐flours, and 1 maize showed a value exceeding the maximum level fixed in the Regulation 1126/2007/EC; no positive sample was observed in corn‐flakes, snacks, and gluten‐free foods. Fumonisins contamination, on the whole range of maize‐based food products analyzed, emphasizes the need of improve agricultural practices, and increase official control and monitoring studies.