NDLI: Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry (DIESI-MS).

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Reduction of aflatoxin B1 during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry (DIESI-MS).

Content Provider	Semantic Scholar
Author	Moreno-Pedraza, Abigail Valdés-Santiago, Laura Hernández-Valadez, Laura Josefina Higuera, Alicia Rodríguez-Sixtos Winkler, Robert Peña, Dora Linda Guzmán-De
Copyright Year	2015
Abstract	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 exposure 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.
File Format	PDF HTM / HTML
DOI	10.21149/spm.v57i1.7402
PubMed reference number	25629279
Journal	Medline
Volume Number	57
Issue Number	1
Alternate Webpage(s)	http://www.medigraphic.com/pdfs/salpubmex/sal-2015/sal151g.pdf
Alternate Webpage(s)	http://www.redalyc.org/pdf/106/10636865007.pdf
Alternate Webpage(s)	https://doi.org/10.21149/spm.v57i1.7402
Journal	Salud publica de Mexico
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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