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

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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.

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Authors and Affiliations

  1. Department of Pharmaceutical Engineering, Sunmoon University, Asan, Chungnam, 336-708, Korea

    Je Won Park

  2. Food Research Division, Health Products and Food Branch, Health Canada, Ottwa, Ontario, K1A 0L2, Canada

    Peter M. Scott & Ben P. -Y. Lau

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  1. Je Won Park
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  2. Peter M. Scott
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  3. Ben P. -Y. Lau
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Correspondence to Je Won Park.

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Park, J.W., Scott, P.M. & Lau, B.P.Y. Analysis of N-fatty acyl fumonisins in alkali-processed corn foods. Food Sci Biotechnol 22 (Suppl 1), 147–152 (2013). https://doi.org/10.1007/s10068-013-0060-6

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  • DOI: https://doi.org/10.1007/s10068-013-0060-6

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