Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry
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| Format: | Artículo científico |
| Sprache: | en |
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Instituto Nacional de Salud Pública
2015
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| author | Abigail Moreno-Pedraza |
| author_facet | Abigail Moreno-Pedraza |
| contents | Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry Abigail Moreno-Pedraza Laura Valdés-Santiago Laura Josefina Hernández-Valadez Alicia Rodríguez-Sixtos Higuera Robert Winkler Dora Linda Guzmán-de Peña Salud Mexico alkalinity Aspergillus Aflatoxin B1 degradation products Objective. To determine the effect of pH, and exposure time over the inactivation of aflatoxin B1 (AFB1 ) during the tortilla making process as well as the degradative molecules generated. Materials and methods. Inactivation of AFB1 in maize-dough with alkaline pH and in alkaline methanolic solutions was determined by HPLC. Kinetics of time ex- posure of AFB1 in methanolic solution and the degradative products were analyzed by direct injection electrospray mass spectometry (DIESI-MS). Results. The alkaline pH of the maize-dough after nixtamalización between 10.2, and 30-40 minutes of resting at room temperature allows the 100% reduction of AFB1 . DIESI-MS analysis of the extracts indicated the presence of two degradation molecules from AFB1 . Conclusion. The alkaline pH of maize-dough and resting time are the principal factors involved in diminishing AFB1 levels in tortillas. A procedure to the tortilla making process is proposed, which allows the reduction of remnant AFB1 , avoiding the accumulative effect over consumers. 2015 artículo científico 0036-3634 https://www.redalyc.org/articulo.oa?id=10636865007 en http://www.redalyc.org/revista.oa?id=106 Salud Pública de México application/pdf Instituto Nacional de Salud Pública Salud Pública de México (México) Num.1 Vol.57 |
| format | Artículo científico |
| id | redalyc_10636865007 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Instituto Nacional de Salud Pública |
| spellingShingle | Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry Abigail Moreno-Pedraza Salud Mexico alkalinity Aspergillus Aflatoxin B1 degradation products Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry Abigail Moreno-Pedraza Laura Valdés-Santiago Laura Josefina Hernández-Valadez Alicia Rodríguez-Sixtos Higuera Robert Winkler Dora Linda Guzmán-de Peña Salud Mexico alkalinity Aspergillus Aflatoxin B1 degradation products Objective. To determine the effect of pH, and exposure time over the inactivation of aflatoxin B1 (AFB1 ) during the tortilla making process as well as the degradative molecules generated. Materials and methods. Inactivation of AFB1 in maize-dough with alkaline pH and in alkaline methanolic solutions was determined by HPLC. Kinetics of time ex- posure of AFB1 in methanolic solution and the degradative products were analyzed by direct injection electrospray mass spectometry (DIESI-MS). Results. The alkaline pH of the maize-dough after nixtamalización between 10.2, and 30-40 minutes of resting at room temperature allows the 100% reduction of AFB1 . DIESI-MS analysis of the extracts indicated the presence of two degradation molecules from AFB1 . Conclusion. The alkaline pH of maize-dough and resting time are the principal factors involved in diminishing AFB1 levels in tortillas. A procedure to the tortilla making process is proposed, which allows the reduction of remnant AFB1 , avoiding the accumulative effect over consumers. 2015 artículo científico 0036-3634 https://www.redalyc.org/articulo.oa?id=10636865007 en http://www.redalyc.org/revista.oa?id=106 Salud Pública de México application/pdf Instituto Nacional de Salud Pública Salud Pública de México (México) Num.1 Vol.57 |
| title | Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry |
| topic | Salud Mexico alkalinity Aspergillus Aflatoxin B1 degradation products |
| url | https://www.redalyc.org/articulo.oa?id=10636865007 |