Stability of Fusarium toxins during traditional Turkish maize bread production

Abstract

Introduction The occurrence of major Fusarium toxins in maize samples collected in the Black Sea region of Turkey and fate of these toxins during traditional Turkish maize bread production was investigated. Materials and methods Twenty maize samples were analysed for deoxynivalenol, zearalenone, fumonisins, T-2 and HT-2 toxins. Contamination profiles of maize samples were determined in order to choose the toxins to be monitored during bread production. Breads were produced from low or uncontaminated maize samples and from the mixture of highly contaminated ones. After baking, crust and crumb of the breads were separated and analysed by high-performance liquid chromatography standard methods with ultraviolet or fluorescence detection. Results and conclusions In total, toxin levels in 30% of the maize samples were found to be higher than the limits established by the European Union. After bread processing no significant reduction of deoxynivalenol, zearalenone and fumonisins was measured in the bread crust and crumb. According to the mass balance of mycotoxins measured in maize flour and relevant maize bread only 2.1%, 0.1% and 3.1% of the total initial amounts of deoxynivalenol, zearalenone and fumonisins, respectively, were lost. Breads were not analysed for T-2 and HT-2 as their levels in maize were quite low ( o 50 mg kg À1 ).

Occurrence of Fumonisins B1 and B2 in homemade medicinal plants: Exposure assessment in northern Turkey

“…The levels of fumonisin contamination in feed, corn, and corn-based products range between 0.25 μg g -1 and 188±25.38 μg g -1 generally in the country (SONAL & ORUÇ, 2000;OMURTAG, 2001;OCAK & BOSTAN, 2010). Analyses in corn fl our conducted in the northern region of Turkey pointed out that processing of corn is critical in the decontamination from Fusarium toxin (NUMANOGLU et al, 2010). However, out of the large number of researches conducted to detect the level of fumonisin in corn and cereals, a few are studied in plants that are used with medicinal and dietary purpose.…”

Mycotoxin contamination of wheat, flour and bread

“…Substantial reductions of DON can be achieved (Bartkiene et al , 2008). However, data from other experiments indicated that baking does not reduce DON levels signifi cantly (Creppy, 2002;Numanoglu et al , 2010).…”

“…(Castelo et al , 1998) have reported that fumonisins added to cornmeal and present in artifi cially contaminated cornmeal samples were unstable under roasting conditions, but remained fairly stable during canning and baking of corn-based foods, because canned and baked products reached lower temperatures than the roasted products. (Numanoglu et al , 2010) also came to this conclusion because there was no signifi cant reduction of fumonisins in the bread crust and crumb of traditional Turkish maize bread. (Alberts et al , 1990) suggested that FB 1 was found to be stable to heating, as there was no reduction in the FB 1 level after boiling culture material of F. Moniliforme MRC 826 .…”

“…ZON is known to affect hormone-sensitive tissue such as that in the breast. As with the other Fusarium toxins, no reduction of ZON occurs during or as a result of the baking process (Numanoglu et al , 2010). In the EU a tolerable daily intake (TDI) of 0.2 μg/kg b.w.…”

Toxicity profile of commercially produced indigenous banana beer

“…Some of the mycotoxins produced by Fusarium species are generally heat stable and cannot be eliminated by the most commonly employed food-processing techniques, which results in transfer of mycotoxins into beer or other cereal-based food products (Cavret and Lecoeur 2006;Bullerman and Bianchini 2007;Numanoglu et al 2010). These mycotoxins have been detected in various traditional beers (Odhav and Naicker 2002;Nkwe et al 2005;Shephard et al 2005).…”