Stability of fumonisin B 1 , deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices

AbstractThe stability of theFusarium mycotoxins fumonisin B1, deoxynivalenol, T-2 toxin, and zearalenone during processing of Nigerian traditional spices (dawadawa,okpehe, andogiri) and beer (burukutu) using artificially contaminated raw materials was investigated. Results revealed the reduction of these toxins in all the final products. Boiling played a significant role (p <  0.05) inFusarium mycotoxin reduction in the traditional spices. The highest percentage reduction of deoxynivalenol (76%) and zearalenone (74%) was observed duringokpehe processing (boiled for 12  h). Dehulling and fermentation further demonstrated a positive influence on the reduction of these toxins with a total reduction ranging from 85 to 98% fordawadawa, 86 to 100% forokpehe, and 57 to 81% forogiri. This trend was also observed during the production of traditional beer (burukutu), with malting and brewing playing a major impact in observed reduction. In addition, other metabolites including deoxynivalenol-3-glucoside, 15-acetyl-deoxynivalenol, α-zearalenol, and β-zearalenol which were initially not present in the raw sorghum were detected in the final beer product at the following concentrations 26 ± 11, 16 ± 7.7, 22 ± 18, and 31 ± 16 μg/kg, respectively. HT-2 toxin was also detected at a concentration of 36 ±  13 μg/kg along the processing chain (milled malted fraction) of the traditional beer. For the traditional spices, HT-2 toxin was detected (12 μg/kg) i...
Source: Mycotoxin Research - Category: Toxicology Source Type: research