Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substances.

Abstract

Fumonisins are a group of mycotoxins found in various foods whose consumption is known to be harmful for human health. In this study, we evaluated the ability of three polymers (Polyvinylpolypyrrolidone, PVPP; a resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate, PVP-DEGMA-TAIC; and poly(acrylamide-co-ethylene glycol-dimethacrylate), PA-EGDMA) to remove fumonisin B1 (FB1) and fumonisin B2 (FB2) from model solutions and red wine. Various polymer concentrations (1, 5 and 10mgmL-1) and contact times (2, 8 and 24h) were tested, with all polymers exhibiting fumonisin removal capacities (monitored by LC-MS). The impact of all polymers on polyphenol removal was also assessed. PA-EGDMA showed to be the most promising polymer, removing 71% and 95% of FB1, and FB2, respectively, with only a 22.2% reduction in total phenolics.

DOI: 10.1016/j.foodchem.2016.12.081

Cite this paper

@article{CarrascoSnchez2017RemovalOF, title={Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substances.}, author={Ver{\'o}nica Carrasco-S{\'a}nchez and Gal Y Kreitman and Christian Folch-Cano and Ryan J Elias and V. Felipe Laurie}, journal={Food chemistry}, year={2017}, volume={224}, pages={207-211} }