Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry
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2015
- handle: 10670/1.llmo30
- 0036-3634
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Salud Pública de México
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Abigail Moreno-Pedraza et al., « Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry », Salud Pública de México, ID : 10670/1.llmo30
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Résumé
"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."