Fate of Fumonisins during the Production of Fried Tortilla Chips

Abstract

The fate of fumonisin B(1) (FB(1)), a mycotoxin found in corn, during the commercial manufacture of fried tortilla chips was studied. FB(1) and hydrolyzed FB(1) (HFB(1)) concentrations in four lots of corn and in the masa, other intermediates, liquid and waste byproducts, and fried chips were determined by HPLC. FB(1) concentrations in the masa and chips were reduced significantly, up to 80% in the fried chips, compared to that in the raw corn. HFB(1) was also found in the masa and chips, but at low concentrations compared to FB(1). LC-MS analyses corroborated HPLC findings and further showed the presence of partially hydrolyzed FB(1) (PHFB(1)), which, like HFB(1), was formed during the nixtamalization (cooking/steeping the corn in alkaline water to make masa) step and found predominantly in the cooking/steeping liquid and solid waste. No significant amounts of N-(carboxymethyl)-FB(1) or N-(1-deoxy-D-fructos-1-yl)-FB(1), indicative of fumonisin-sugar adduct formation, were found. Thus, FB(1) is removed from corn and diverted into liquid and waste byproducts during the commercial production of fried tortilla chips. Nixtamalization and rinsing are the critical steps, whereas grinding, sheeting, baking, and frying the masa had little effect.

Effects of thermal food processing on the chemical structure and toxicity of fumonisin mycotoxins

“…N-(Deoxy-D-fructos-1-yl)-HFB 1 has been detected in the cooking/steeping liquid used during nixtamalization and, in this case, the evidence suggests that it arises from the base hydrolysis of NDF-FB 1 . While, from a structure-function standpoint, this reaction sequence is intriguing toxicologically (see below), little to no NCM-FB1 or NDF-FB 1 has been found in corn [95,99] or nixtamalization products [95]. At higher temperatures, e. g., under extruding conditions (see Table 2), only low concentrations (27 -97 lg/kg) [81] of NCM-FB 1 were detected in a product made from cornmeal spiked with 2 mg/kg FB 1 .…”

“…The nixtamalized corn is rinsed and ground into masa and the masa is then sheeted, cut, baked, and fried. As a result, the concentration of fumonisins in the fried chip product was considerably reduced relative to that in the raw corn [95]. The amount of reduction varied in four batches of chips, ranging from 50 to 78% for the three batches of chips prepared from corn containing A 1 ppm fumonisin B 1 and 37% for the batch prepared from corn which had low (a 0.25 ppm; fumonisin B 1 ) content.…”

“…Cooking and steeping the corn in water was the critical step for reducing fumonisins in the masa and chips. [95] time or increasing dose both cell death (apoptosis and necrosis) and replication/compensatory regeneration typically occur together in liver and kidney [10,48,49]. It has been hypothesized that consistent compensatory regeneration in response to cell loss over time is critical for carcinogenesis [48,50].…”

Scientific Opinion on the risks for human and animal health related to the presence of modified forms of certain mycotoxins in food and feed

“…Extrusion is often associated with alkali treatment to obtain masa flour and/or tortillas. Chips obtained from masa flour contained HFB 1 at low concentrations, but almost no NCM-FB 1 and NDF-FB 1 were detected (Voss et al, 2001). …”

Analysis of Multiple Mycotoxins in Food

“…On this account, they can be, at least in some extent, transferred from contaminated raw material into final product (14,15). Some of them, like fumonisins, might be transformed into bound forms (to starch or to proteins) after thermal processing (16), or can be partially and/or fully hydrolyzed when alkaline treatment is performed (17). Another interesting finding of the recent years is a significant increase of deoxynivalenol-3-glucoside in fermented cereal-based products, such as malt and beer (15).…”