Distribution of fumonisins in dry-milled corn fractions in Argentina

Abstract

Corn samples and different dry-milled fractions collected from an industrial mill in Argentina were analysed. Average contaminations were FB1 1540 µg kg−1, FB2 716 µg kg−1 and FB3 152 µg kg−1 in whole corn; FB1 135 µg kg−1, FB2 39.1 µg kg−1 and FB3 10.2 µg kg−1 in corn grits; FB1 358 µg kg−1, FB2 122 µg kg−1 and FB3 45.9 µg kg-1 in ‘C’ flour; FB1 148 µg kg−1, FB2 52.5 µg kg−1 and FB3 28.3 µg kg−1 in corn meal; and FB1 4210 µg kg−1, FB2 2010 µg kg−1 and FB3 447 µg kg−1 in germ and bran together. The fumonisin contamination level was approximately three times higher in germ and bran than in whole corn, 13 times higher than in ‘C’ flour and 29 times higher than in corn meal and corn grits. Taking into account the distribution of fumonisins in commercial dry-milled corn fractions and corn meal consumption in Argentina, a theoretical whole corn level of 6640 µg kg−1 maximum of total fumonisins could be processed to obtain products considered safe for human health.