Effects of Time, Temperature, and pH on the Stability of Fumonisin B1 in an Aqueous Model System

Fumonisins, mycotoxins produced by Fusarium moniliforme in corn, have been implicated in several animal and human diseases. The effects of processing time and temperature on fumonisin B 1 (FB 1 ) stability (5 ppm) in aqueous solutions at pH 4, 7, and 10 were determined. Analysis of the thermally processed solutions by liquid chromatography/mass spectrometry indicated the predominant presence of hydrolysis products of FB 1 . The rate and extent of FB 1 decomposition increased with processing temperature. After processing at ≤125 °C for 60 min, <27% of FB 1 was lost; after 60 min at 150 °C, 18−90% was lost, depending on buffer pH. Overall, FB 1 was least stable at pH 4 followed by pH 10 and 7, respectively. At ≥175 °C, >90% of FB 1 was lost after processing for 60 min, regardless of pH. FB 1 levels may be substantially reduced in foods that reach ≥150 °C during processing.