Inhibition of Mold in Bread By Dimethyl Fumarate

Islam, M. Nazrul

doi:10.1111/j.1365-2621.1982.tb05017.x

Cited by 28 publications

(12 citation statements)

References 3 publications

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“…Manufacturers use dimethyl fumarate as biocide to eliminate moulds that may cause deterioration of furniture or leather footwear during storage and freight in humid climates. [1,2] Recently, the strong cutaneous sensitization of DMFu has been demonstrated to be highly hazardous for human health [3,4] as the presence of this compound was found in different manufactured products.…”

Section: Introductionmentioning

confidence: 99%

Determination of dimethyl fumarate (DMFu) in silica gel pouches using gas chromatography coupled ion trap mass spectrometry

Stefanelli

Barbini

Girolimetti

et al. 2011

Journal of Environmental Science and Health, Part B

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A simple method for the determination of dimethyl fumarate (DMFu) in silica gel pouches has been developed. The gas chromatographic behaviour of DMFu was investigated; the instrumental method, based on EI mass spectrometry coupled with an Ion Trap Detector operating whether in full scan mode or in MS/MS mode was also investigated. Several factors have been evaluated and optimized during the development process: solvent and temperature of extraction, type of stationary phase in capillary column. The analytical procedure consists of two steps as follows: (a) the sample preparation using 10 g of sample extracted with acetonitrile in an ultrasonic, heated bath and (b) the determination by gas chromatography-ion trap mass spectrometry. Mass spectrometry in conjunction with chromatographic separation is a very powerful combination for identification of an analyte in the extract in spite of selective detectors employed with GC, such as ECD, FPD and NPD, that offer only limited specificity. Blank samples show no interfering peaks in the areas of interest, so the specificity of the method was assured under the investigated GC/MS conditions. The method has been validated in terms of recovery, repeatability, linearity, detection limits and measurement uncertainty. The results obtained meet both the method validation criteria and requirements of the European/National legislation. The method was verified to be accurate with 97 % mean recoveries at 0.05 mg/kg and 1.00 mg/kg levels; the repeatability (expressed as RSD %) was found to be better than 15 %. Good linearity was found in the range between 0.05 μg/mL and 5.0 μg/mL and a value of R²> 0.9998 was calculated. The procedure ensures high specificity and a good sensitivity with detection limit (ld) of 0.02 mg/kg and quantification limit (LOQ) of 0.05 mg/kg. This procedure has been successfully applied for the analysis of several hundred of real samples collected during a monitoring control plan started last year in our country. All samples exceeding the maximum allowed level of DMFu (0, 1 mg/kg) were confirmed by GC/MS/MS (ITD) for a higher degree of confidence in identification. The main advantages of this method include: rapidity, simplicity (few, simple steps), reliability, cheapness, no need for long and difficult clean-up and evaporation steps, high specificity by using GC/MS and GC/MS/MS, availability for routine monitoring.

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Section: Introductionmentioning

confidence: 99%

Determination of dimethyl fumarate (DMFu) in silica gel pouches using gas chromatography coupled ion trap mass spectrometry

Stefanelli

Barbini

Girolimetti

et al. 2011

Journal of Environmental Science and Health, Part B

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“…Thus, it is evident that the prolongation of the shelf life of bread can improve its quality as well as the productivity and profitability of a company. Several methods of bread preservation are mentioned in the relevant literature (Seiler, 1983;Legan and Voisey, 1991;Legan, 1993;Islam, 1982), including mould inhibitors (propionates, sorbates, dimethyl fumarate, acetates, ethanol), modified atmosphere packaging, pasteurisation, infrared and ultra-violet irradiation, freezing etc. However, there are few references concerning wrapped part baked baguettes.…”

Section: Introductionmentioning

confidence: 99%

Prolongation of the microbial shelf life of wrapped part baked baguettes

Doulia¹,

Katsinis²,

Mougin

2000

International Journal of Food Properties

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The effect of some factors, such as ethanol content, type of modified atmosphere packaging and UV radiation dose, on the mould free shelf life of wrapped part-baked baguettes has been investigated in comparison with the conventional chemical preservatives as calcium propionate and potassium sorbate. Ethanol content, ranging between 0.5-15% by weight, can cause a significant increase in the mould free shelf life up to 1050%, when its percentage reaches 1.5% by weight of part baked wrapped baguette. Modified atmosphere packaging in polyethylene-polyamide-polyethylene vinyl alcohol (PA/EVOH/PE) bags can lead to an increase of at least 1400% and it is more effective at lower temperature of storage. The UV radiation treatment (32 kGy) increases the shelf life by 100 %. In contrast, the addition in the dough 0.15% of calcium propionate or potassium sorbate by flour weight improves the shelf life by 26% and 106% respectively.

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“…DMF has been known as an inhibitor of mold growth and an antibacterial substance. 1,2) In addition, DMF has been used as the essential pharmaceutical component in the oral treatment of psoriasis (Fumaderm R ) in Germany since 1994. 3) On the other hand, DMF is cytotoxic (epidermoid cell line A431, LD 50 : 5.04 µg/ml), and it induces nonimmunological contact urticaria and allergic contact dermatitis.…”

Section: Introductionmentioning

confidence: 99%

Determination of Dimethyl Fumarate and Other Fumaric and Maleic Acid Diesters in Desiccants and Consumer Products in Japan

Kawakami

Isama

Matsuoka³

et al. 2011

JOURNAL OF HEALTH SCIENCE

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Recently, many contact dermatitis cases related to leather furniture and footwear containing dimethyl fumarate (DMF) as an anti-mold agent have been reported in European countries. We investigated the concentrations of DMF and several fumaric and maleic acid diesters in desiccants and household products (footwear and rack) enclosed with a desiccant sachet in Japan. We sorted the product samples by material, and analyzed the product parts that can come into contact with the skin of consumers. Twenty-one desiccant samples and eighteen product samples (seven footwear products and one rack product) were analyzed. DMF was detected in the range of 0.11-2.3 mg/kg in two desiccant samples and three product samples (different parts of one product). The DMF concentrations detected in this study exceeded the value regulated by the European Union (0.1 mg/kg); the concentration of one desiccant sample was exceeded 1.0 mg/kg which showed a strong reaction in the patch tests in a precious study. The notes printed on the sachets of the desiccant samples containing DMF read "mold-proof desiccant" and "do not eat" in one case and merely "do not eat" in the other case. DMF has strong sensitization and irritation activities; hence, it is necessary to analyze more samples to prevent DMF-related contact dermatitis in Japan. Dibutyl maleate (DBM) was detected in the rack product and enclosed desiccant; its concentration ranged from 29 to 720 mg/kg. DBM may be a constituent of the adhesive used for the rack. Further investigation is necessary to verify the cross-reaction of DBM with DMF.

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Inhibition of Mold in Bread By Dimethyl Fumarate

Cited by 28 publications

References 3 publications

Determination of dimethyl fumarate (DMFu) in silica gel pouches using gas chromatography coupled ion trap mass spectrometry

Determination of dimethyl fumarate (DMFu) in silica gel pouches using gas chromatography coupled ion trap mass spectrometry

Prolongation of the microbial shelf life of wrapped part baked baguettes

Determination of Dimethyl Fumarate and Other Fumaric and Maleic Acid Diesters in Desiccants and Consumer Products in Japan

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