Moreno-Pedraza A, Valdés-Santiago L, Hernández-Valadez LJ, Rodríguez-Sixtos HA, Winkler R, Guzmán-de Peña DL

Idioma: Ingles.
Referencias bibliográficas: 30
Paginas: 50-57
Archivo PDF: 555.68 Kb.

RESUMEN

Objetivo. Determinar el efecto del pH alcalino de la masa de maíz y el tiempo de exposición sobre la aflatoxina B1 (AFB₁) durante la producción de tortillas e identificar los posibles productos de degradación mediante DIESI-MS. Material y métodos. La inactivación de la AFB₁ a pH alcalino y diferentes tiempos de exposición en masa nixtamalizada y en soluciones metanólicas fueron determinadas por HPLC. La cinética de degradación de AFB₁, y los productos de degradación en soluciones metanólicas se determinaron por DIESI-MS. Resultados. El pH alcalino de la masa y 30 a 40 minutos de reposo redujeron en 100% la AFB₁ adicionada. Se identificaron dos moléculas de degradación. Conclusión. Los principales factores involucrados en la disminución de la AFB₁ durante la producción de tortillas son la hidrólisis alcalina y el tiempo de reposo. Se propone un procedimiento para la producción de tortilla que reducirá la AFB₁ residual evitando el efecto acumulativo en los consumidores.

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