A reversed phase high performance liquid chromatography method for the determination of fumonisins B1 and B2 in food and feed using monolithic column and positive confirmation by liquid chromatography/tandem mass spectrometry

Khayoon, Wejdan Shakir; Saad, Bahruddin; Salleh, Baharuddin; Ismail, Normah; Manaf, Normaliza Hj. Abdul; Latiff, Aishah A.

doi:10.1016/j.aca.2010.09.008

Cited by 29 publications

(14 citation statements)

References 31 publications

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“…A majority of studies conducted several years ago were focussed on the concentration of free fumonisins during food processing. It is widely accepted that the fumonisin concentration noticeably drops during thermal processing involving temperatures above 150 °C [23,24,25,26]. Bullerman and Bianchini [19] reported degradation of over 90% of the initial amount of fumonisins after heating at 175 °C for 60 min regardless of pH.…”

Section: Resultsmentioning

confidence: 99%

Effects of pH and Temperature on the Stability of Fumonisins in Maize Products

Bryła

Waśkiewicz

Szymczyk

et al. 2017

Toxins

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This paper is a study of the stability of fumonisins in dough based on maize flour prepared in a phosphate buffer with a pH of 3.5, 5.5 or 7.5 and baked at a temperature within the range of 100–250 °C. Buffers with various pH values were tested, since it is well-known that pH may significantly influence interactions of fumonisins with other substances. A standard analytical procedure was used to determine the concentration of free fumonisins. Hydrolysis in an alkaline medium was then applied to reveal the hidden forms, while the total fumonisins concentations was determined in another measurement. The total concentration of fumonisins was statistically higher in pH = 3.5 and pH = 5.5 than the concentration of free fumonisins; no similar difference was found at pH = 7.5. The applied phosphate buffer pH 7.5 may enhance solubility of fumonisins, which would increase extraction efficiency of free analytes, thereby decreasing the difference between concentrations of total and free fumonisins. Hydrolysed B1 fumonisin (HFB1) and partially hydrolysed B1 fumonisin (isomers a and b: PHFB1a and PHFB1b, respectively) were the main investigated substances. For baking temperatures below 220 °C, fumonisins were slightly more stable for pH = 5.5 than for pH = 3.5 and pH = 7.5. In both of these latter cases, the concentration of partially hydrolysed fumonisins grew initially (up to 200 °C) with an increase in the baking temperature, and then dropped. Similar behaviour was observed for free HFB1, which may suggest the following fumonisin degradation mechanism: initially, the tricarballylic acid (TCA) groups are removed from the molecules, and next, the HFB1 molecules disintegrate.

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Section: Resultsmentioning

confidence: 99%

Effects of pH and Temperature on the Stability of Fumonisins in Maize Products

Bryła

Waśkiewicz

Szymczyk

et al. 2017

Toxins

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“…For HPLC detection, a cleanup procedure according to the operator's manual of SAX-SPE (Phenomenex, Torrance, CA, USA; 1.0 mg/mL) was carried out and the eluate was evaporated to dryness and then the residue was derivatized with o-phthalaldehyde (OPA) reagent (5 mg of OPA in 1 mL of methanol diluted with 5 mL of sodium borate (0.1 M, pH 9.1) containing 50 μL of 2-mercaptoethanol). The HPLC analysis of FB 1 was conducted according to a method previously described [10]. The HPLC detection conditions were as follows: column, Waters Symmetry C 18 column (250×4.6 mm i.d., 5 μm); mobile phase, methanol/NaH 2 PO 4 buffer (0.1 M, pH 3.1) (85:15, v/v); flow rate, 0.9 mL/min; detection wavelength, λ ex =335 nm and λ em =450; column temperature, 25°C; and injection volume, 20 μL.…”

Section: Hplc Analysis Of Fbmentioning

confidence: 99%

“…The former includes thin-layer chromatography, gas chromatography (GC), HPLC, capillary electrophoresis (CE), and liquid chromatography-mass spectrometry (LC-MS) [9][10][11][12][13][14], and the latter includes enzyme-linked immunosorbent assay (ELISA) and membrane matrix immunoassays [15][16][17]. To effectively measure the occurrence of FB 1 in food at low contamination levels, rapid, reliable, sensitive, low-cost, and simple analytical technique is required.…”

Section: Introductionmentioning

confidence: 99%

Urchin-like gold nanoparticle-based immunochromatographic strip test for rapid detection of fumonisin B1 in grains

Ren

Huang

et al. 2015

Anal Bioanal Chem

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An immunochromatographic strip (ICS) using urchin-like gold nanoparticles (UGNs) for sensitive detection of fumonisin B1 (FB1) was developed to meet the requirement for rapidly monitoring FB1 in grain samples. The sensitivity of the ICS was 5.0 ng/mL, which represents a fourfold increase in sensitivity over conventional strip preparation using colloidal gold as the antibody-labeled probe. Analysis of FB1 in grain samples showed that data obtained from the strip tests were in a good agreement with those obtained from HPLC and enzyme-linked immunosorbent assays (ELISAs). This qualitative test did not require any specialized equipment, and the detection time was less than 5 min, which is suitable for on-site testing of FB1 in grain samples. Overall, to our knowledge, this is the first report of using a UGN as the antibody-labeled probe for sensitive detection of FB1 in grains using an ICS. Graphical Abstract Preparation of ICS using conventional colloidal gold and urchin-like gold nanoparticle, respectively.

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“…Several analytical methods have been explored to investigate fumonisin B 1 levels in rice and its products (Khayoon et al, 2010;Kim, Scott, Lau, & Lewis, 2002;Lombaert et al, 2003;Park, Choi, Hwang, & Kim, 2005;Scott, Lawrence, & Lombaert, 1999;Seo et al, 2009). Many of these methods include laborious sample preparation steps as well as considerable amounts of sample and extraction solvent, and these methods require solid phase extraction (SPE) cartridges or immunoaffinity columns, which makes them costly.…”

Section: Introductionmentioning

confidence: 99%

In-house method validation, estimating measurement uncertainty and the occurrence of fumonisin B1 in samples of Brazilian commercial rice

2016

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a b s t r a c tFumonisin B 1 was investigated in samples of rice intended for human consumption, including polished parboiled rice, whole grain rice and whole grain parboiled rice. Until the present, no studies on the occurrence of fumonisin B 1 have been performed on these types of rice that are commercially available in the south-eastern region of Brazil. A careful intralaboratory validation was carried out to demonstrate the fitness-of-purpose of the applied method for determining fumonisin B 1 in the three studied rice types.The performance criteria e selectivity, reliable limits of detection (50 mg kg À1 ) and quantification (100 mg kg À1 ), linearity (range 100e2500 mg kg À1 ), precision (RSD values 17.0%) and recovery (71.7 e112.0 %) were evaluated, and the expanded measurement uncertainty was estimated by using the data obtained from precision and recovery experiments. Matrix-matched calibration standards were employed to quantify the mycotoxin levels in the rice samples, in which the residual normality, homoscedasticity and independence were confirmed. In addition, the measurement uncertainty values are consistent with the maximum acceptable uncertainty established by European Union regulation for analytical methods for controlling mycotoxins in foodstuffs. Among the thirty-one commercial samples of rice analysed in the present study, five samples presented detectable levels of the mycotoxin, and these levels ranged from 64.8 to 163.0 mg kg À1 .

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A reversed phase high performance liquid chromatography method for the determination of fumonisins B1 and B2 in food and feed using monolithic column and positive confirmation by liquid chromatography/tandem mass spectrometry

Cited by 29 publications

References 31 publications

Effects of pH and Temperature on the Stability of Fumonisins in Maize Products

Effects of pH and Temperature on the Stability of Fumonisins in Maize Products

Urchin-like gold nanoparticle-based immunochromatographic strip test for rapid detection of fumonisin B1 in grains

In-house method validation, estimating measurement uncertainty and the occurrence of fumonisin B1 in samples of Brazilian commercial rice

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