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Stability of fusaproliferin, a mycotoxin from Fusarium spp

Author:
Ritieni, A., Monti, S.M., Moretti, A., Logrieco, A., Gallo, M., Ferracane, R., Fogliano, V.
Source:
Journal of the science of food and agriculture 1999 v.79 no.12 pp. 1676-1680
ISSN:
0022-5142
Subject:
water content, Fusarium proliferatum, mycotoxins, degradation, wheat flour, corn, starch, food contamination, decontamination, heat treatment, temperature, duration, ultraviolet radiation, irradiation, ultrasonic treatment, organochlorine compounds, microwave radiation, cooking, flour
Abstract:
Fusaproliferin (FP) is a mycotoxin produced by some phytopathogenic Fusarium spp which frequently occur on several agriculturally important plants. We measured FP decomposition in dry or wet contaminated wheat samples incubated at various temperatures (80, 120, 180 and 240 degrees C) for various times (15, 20, 45 and 60 minutes). Water increased FP decomposition at 80, 120 and 180 degrees C, but a complete destruction of FP occurred at 240 degrees C only under dry conditions. Treatment of samples with a saturated solution of dichloroisocyanuric acid reduced FP contamination, while physical treatments such as UV irradiation and sonication did not.
Agid:
1399873