Fumonisin B1 and hydrolyzed fumonisin B1 (AP1) in tortillas and nixtamalized corn (Zea mays L.) from two different geographic locations in Guatemala.
Meredith, F.I., Torres, O.R., Detejada, S.S., Riley, R.T. And Merrill, A.H.Meredith, F.I., Torres, O.R., Detejada, S.S., Riley, R.T. and Merrill, A.H.
Journal of Food Protection 62: 1218 – 1222.
1999
บทคัดย่อ
In the preparation of tortillas, corn is treated with lime producting nixtamal that when heated hydrolyses at least a portion of the FB1 to the aminopentol backbone, AP1, another known toxin. The amounts of FB1 and AP1 in tortillas and nixtamal from two communities in the central highlands of Guatemala where corn is a major dietary staple (Santa Maria de Jesus, Sacatepequez, and Patzicia, Chimaltenango) were analysed. The amounts of FB1 and AP1 in tortillas from Santa Maria de Jesus were, respectively, 0.85 and 26.1 mg/kg dry weight, and from Patzicia were 2.2 and 5.7 mg/kg dry weight. Less than 6% of the tortillas from both locations contained FB1 at greater than or equal to 10 mg/kg dry weight, whereas, 66% of the samples from Santa Maria de Jesus and 29% from Patzicia contained AP1 at greater than or equal to 10 mg/kg dry weight.