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Food Additives & Contaminants Volume 13, 1996 - Issue 7
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Original Articles

Determination of hydrolysed fumonisin B1 in alkali‐processed corn foods

P. M. Scott Food Research Division, Sir Frederick G. Banting Research Centre, Postal Locator: 2203D, Health Canada, Ottawa, Ontario, K1A 0L2, Canada
&
G. A. Lawrence Food Research Division, Sir Frederick G. Banting Research Centre, Postal Locator: 2203D, Health Canada, Ottawa, Ontario, K1A 0L2, Canada
Pages 823-832 | Accepted 26 Feb 1996, Published online: 10 Jan 2009

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Jinyi Yang, Jing Li, Yueming Jiang, Xuewu Duan, Hongxia Qu, Bao Yang, Feng Chen & Dharini Sivakumar. (2014) Natural Occurrence, Analysis, and Prevention of Mycotoxins in Fruits and their Processed Products. Critical Reviews in Food Science and Nutrition 54:1, pages 64-83.
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Jelka Pleadin, Nina Perši, Dragan Kovačević, Nada Vahčić, Giampiero Scortichini & Salvatore Milone. (2013) Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs. Food Additives & Contaminants: Part A 30:10, pages 1827-1836.
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M. Jalili & S. Jinap. (2012) Reduction of mycotoxins in white pepper. Food Additives & Contaminants: Part A 29:12, pages 1947-1958.
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A. De Girolamo, M. Pascale & A. Visconti. (2011) Comparison of methods and optimisation of the analysis of fumonisins B1 and B2 in masa flour, an alkaline cooked corn product. Food Additives & Contaminants: Part A 28:5, pages 667-675.
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M. Jalili, S. Jinap & R. Son. (2011) The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. Food Additives & Contaminants: Part A 28:4, pages 485-493.
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F.M. Valle-Algarra, E.M. Mateo, Á. Medina, F. Mateo, J.V. Gimeno-Adelantado & M. Jiménez. (2009) Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking. Food Additives & Contaminants: Part A 26:6, pages 896-906.
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KennethA. Voss, WilliamP. Norred, FilmoreI. Meredith, RonaldT. Riley & D. Stephen Saunders. (2006) Fumonisin Concentration and Ceramide Synthase Inhibitory Activity of Corn, Masa, and Tortilla Chips. Journal of Toxicology and Environmental Health, Part A 69:14, pages 1387-1397.
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HeatherA. Clark & SuzanneM. Snedeker. (2006) Ochratoxin a: Its Cancer Risk and Potential for Exposure. Journal of Toxicology and Environmental Health, Part B 9:3, pages 265-296.
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J. W. Park, P. M. Scott , B. P.-Y. Lau & D. A. Lewis. (2004) Analysis of heat-processed corn foods for fumonisins and bound fumonisins. Food Additives & Contaminants 21:12, pages 1168-1178.
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Mohamed Abou‐Karam, Hamed K. Abbas & W. Thomas Shier. (2004) N‐Fatty Acylation of Hydrolyzed Fumonisin B1, But Not of Intact Fumonisin B1, Strongly Enhances In Vitro Mammalian Toxicity. Journal of Toxicology: Toxin Reviews 23:1, pages 123-151.
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K. A. Scudamore, J. Banks & S. J. MacDonald. (2003) Fate of ochratoxin A in the processing of whole wheat grains during milling and bread production . Food Additives & Contaminants 20:12, pages 1153-1163.
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W. Thomas Shier, Hamed K. Abbas, Mohamed Abou‐Karam, Farid A. Badria & Petra A. Resch. (2003) Fumonisins: Abiogenic Conversions of an Environmental Tumor Promoter and Common Food Contaminant. Journal of Toxicology: Toxin Reviews 22:4, pages 591-616.
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E. K. Tangni, S. Ponchaut, M. Maudoux, R. Rozenberg & Y. Larondelle. (2002) Ochratoxin A in domestic and imported beers in Belgium: occurrence and exposure assessment. Food Additives & Contaminants 19:12, pages 1169-1179.
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Michele Solfrizzo, Annalisa De Girolamo & Angelo Visconti. (2001) Determination of fumonisins B1 and B2 in cornflakes by high performance liquid chromatography and immunoaffinity clean-up. Food Additives & Contaminants 18:3, pages 227-235.
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P. M. Scott, J. M. Yeung, G. A. Lawrence & D. B. Prelusky. (1997) Evaluation of enzyme‐linked immunosorbent assay for analysis of beer for fumonisins. Food Additives & Contaminants 14:5, pages 445-450.
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ChrisM. Maragos, GlennA. Bennett & JohnL. Richard. (1997) Affinity column clean‐up for the analysis of fumonisins and their hydrolysis products in corn. Food and Agricultural Immunology 9:1, pages 3-12.
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A. De Girolamo, V.M.T. Lattanzio, R. Schena, A. Visconti & M. Pascale. (2016) Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms. Food Chemistry 192, pages 1083-1089.
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Annalisa De Girolamo, Veronica M. T. Lattanzio, Roberto Schena, Angelo Visconti & Michelangelo Pascale. (2014) Use of liquid chromatography-high-resolution mass spectrometry for isolation and characterization of hydrolyzed fumonisins and relevant analysis in maize-based products. Journal of Mass Spectrometry 49:4, pages 297-305.
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C. Dall'Asta, G. Galaverna, G. Aureli, A. Dossena & R. Marchelli. (2008) A LC/MS/MS method for the simultaneous quantification of free and masked fumonisins in maize and maize-based products. World Mycotoxin Journal 1:3, pages 237-246.
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I. Zimmer, E. Usleber, H. Klaffke, R. Weber, P. Majerus, H. Otteneder, M. Gareis, R. Dietrich & E. Märtlbauer. (2008) Fumonisin intake of the German consumer. Mycotoxin Research 24:1, pages 40-52.
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E. L. Motta & P. M. Scott. (2007) Effect ofin vitro digestion on fumonisin B1 in corn flakes. Mycotoxin Research 23:4, pages 166-172.
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János Varga, Krisztina Rigó, József Téren & Ákos Mesterházy. (2001) Recent advances in ochratoxin research II. Biosynthesis, mode of action and control of ochratoxins. Cereal Research Communications 29:1-2, pages 93-100.
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Mary A. Dombrink-Kurtzman, Timothy J. Dvorak, Marc E. Barron & Lloyd W. Rooney. (2000) Effect of Nixtamalization (Alkaline Cooking) on Fumonisin-Contaminated Corn for Production of Masa and Tortillas. Journal of Agricultural and Food Chemistry 48:11, pages 5781-5786.
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M. Hartl & H.-U. Humpf. (1999) Simultaneous Determination of Fumonisin B 1 and Hydrolyzed Fumonisin B 1 in Corn Products by Liquid Chromatography/Electrospray Ionization Mass Spectrometry . Journal of Agricultural and Food Chemistry 47:12, pages 5078-5083.
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