Resumo

MORENO-PEDRAZA, Abigail et al. Reduction of aflatoxin B₁ during tortilla production and identification of degradation by-products by direct-injection electrospray mass spectrometry (DIESI-MS). Salud pública Méx [online]. 2015, vol.57, n.1, pp.50-57. ISSN 0036-3634.

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.

Palavras-chave : aflatoxin B₁; degradation products; alkalinity; Aspergillus; Mexico.

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