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

Verónica Carrasco-Sánchez, Gal Y. Kreitman, Christian Folch-Cano, Ryan J. Elias, V. Felipe Laurie

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

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 10 mg mL−1) and contact times (2, 8 and 24 h) 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.

Original languageEnglish (US)
Pages (from-to)207-211
Number of pages5
JournalFood Chemistry
Volume224
DOIs
StatePublished - Jun 1 2017

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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