Mısır ve Ürünlerinde Prosesin Fusarium Toksinlerine Etkisi

Abstract

In this study, the effects of heat treatments on some Fusarium toxins in various corn products were investigated. Within this scope, firstly the natural occurence of major Fusarium mycotoxins in corn samples collected from different regions of Turkey were determined. Considering the presence and levels of the toxins in corn samples, products were not analysed for T-2 ve HT-2 toxins. The effect of processing was investigated for deoxynivalenol (DON), zearalenone (ZEA), fumonisin FB1 (FB1) and fumonisin FB2 (FB2). Naturally contaminated corn samples were used as raw material throughout the study. Mycotoxin analysis methods for corn were modified for corn and corn products. The thermal stability and degradation kinetics of ZEA and DON were studied on crust-like model samples, representing traditional unfermented corn bread. Under isothermal heating conditions in the temperature range of 100-250C, thermal degradation rate constants, activation energies for degradation and half lives of the toxins were determined. Particularly at low temperatures, ZEA was found to be more heat stable than DON and degradation of both toxins increased with increasing temperature.