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

(2018) MYCOTOXIN RESEARCH. 34(4). p.229-239
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Abstract
The stability of the Fusarium mycotoxins fumonisin B-1, deoxynivalenol, T-2 toxin, and zearalenone during processing of Nigerian traditional spices (dawadawa, okpehe, and ogiri) 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) in Fusarium mycotoxin reduction in the traditional spices. The highest percentage reduction of deoxynivalenol (76%) and zearalenone (74%) was observed during okpehe processing (boiled for 12h). Dehulling and fermentation further demonstrated a positive influence on the reduction of these toxins with a total reduction ranging from 85 to 98% for dawadawa, 86 to 100% for okpehe, and 57 to 81% for ogiri. 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, alpha-zearalenol, and beta-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 mu g/kg, respectively. HT-2 toxin was also detected at a concentration of 36 +/- 13 mu g/kg along the processing chain (milled malted fraction) of the traditional beer. For the traditional spices, HT-2 toxin was detected (12 mu g/kg) in ogiri. Although there was a reduction of mycotoxins during processing, appreciable concentrations of these toxins were still detected in the final products. Thus, the use of good quality raw materials significantly reduces mycotoxin contamination in final products.
Keywords
Fusarium mycotoxin, Modified mycotoxin, Traditional spice, Traditional beer, Food processing, Nigeria, LC-MS/MS METHOD, FUSARIUM MYCOTOXINS, FATE, FOOD, BREAD, WHEAT, FERMENTATION, CORN, DON, TECHNOLOGY

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Chicago
Chilaka, Cynthia, Marthe De Boevre, Olusegun Oladimeji Atanda, and Sarah De Saeger. 2018. “Stability of Fumonisin B-1, Deoxynivalenol, Zearalenone, and T-2 Toxin During Processing of Traditional Nigerian Beer and Spices.” Mycotoxin Research 34 (4): 229–239.
APA
Chilaka, C., De Boevre, M., Atanda, O. O., & De Saeger, S. (2018). Stability of fumonisin B-1, deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices. MYCOTOXIN RESEARCH, 34(4), 229–239.
Vancouver
1.
Chilaka C, De Boevre M, Atanda OO, De Saeger S. Stability of fumonisin B-1, deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices. MYCOTOXIN RESEARCH. 2018;34(4):229–39.
MLA
Chilaka, Cynthia, Marthe De Boevre, Olusegun Oladimeji Atanda, et al. “Stability of Fumonisin B-1, Deoxynivalenol, Zearalenone, and T-2 Toxin During Processing of Traditional Nigerian Beer and Spices.” MYCOTOXIN RESEARCH 34.4 (2018): 229–239. Print.
@article{8583467,
  abstract     = {The stability of the Fusarium mycotoxins fumonisin B-1, deoxynivalenol, T-2 toxin, and zearalenone during processing of Nigerian traditional spices (dawadawa, okpehe, and ogiri) 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 {\textlangle} 0.05) in Fusarium mycotoxin reduction in the traditional spices. The highest percentage reduction of deoxynivalenol (76\%) and zearalenone (74\%) was observed during okpehe processing (boiled for 12h). Dehulling and fermentation further demonstrated a positive influence on the reduction of these toxins with a total reduction ranging from 85 to 98\% for dawadawa, 86 to 100\% for okpehe, and 57 to 81\% for ogiri. 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, alpha-zearalenol, and beta-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 mu g/kg, respectively. HT-2 toxin was also detected at a concentration of 36 +/- 13 mu g/kg along the processing chain (milled malted fraction) of the traditional beer. For the traditional spices, HT-2 toxin was detected (12 mu g/kg) in ogiri. Although there was a reduction of mycotoxins during processing, appreciable concentrations of these toxins were still detected in the final products. Thus, the use of good quality raw materials significantly reduces mycotoxin contamination in final products.},
  author       = {Chilaka, Cynthia and De Boevre, Marthe and Atanda, Olusegun Oladimeji and De Saeger, Sarah},
  issn         = {0178-7888},
  journal      = {MYCOTOXIN RESEARCH},
  keyword      = {Fusarium mycotoxin,Modified mycotoxin,Traditional spice,Traditional beer,Food processing,Nigeria,LC-MS/MS METHOD,FUSARIUM MYCOTOXINS,FATE,FOOD,BREAD,WHEAT,FERMENTATION,CORN,DON,TECHNOLOGY},
  language     = {eng},
  number       = {4},
  pages        = {229--239},
  title        = {Stability of fumonisin B-1, deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices},
  url          = {http://dx.doi.org/10.1007/s12550-018-0318-1},
  volume       = {34},
  year         = {2018},
}

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