TY - JOUR
T1 - Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods
AU - Odukoya, Julianah Olayemi
AU - De Saeger, Sarah
AU - De Boevre, Marthe
AU - Adegoke, Gabriel Olaniran
AU - Devlieghere, Frank
AU - Croubels, Siska
AU - Antonissen, Gunther
AU - Adebo, Oluwafemi Ayodeji
AU - Gbashi, Sefater
AU - Odukoya, Johnson Oluwaseun
AU - Njobeh, Patrick Berka
N1 - Publisher Copyright:
© 2023
PY - 2023/12/15
Y1 - 2023/12/15
N2 - Mycotoxins are widely present in maize, a favourite staple food in sub-Saharan Africa. Food processing methods, like fermentation, have been suggested as potential ways to reduce mycotoxin contamination levels in the grain and, as a result, limit the exposure of crop consumers to the harmful effects of the toxins. The influence of four traditional fermentation processes [cold (with changed steeping liquor (CSL) and unchanged steeping liquor (USL), Fon and Goun procedures] on the mycotoxin reduction and metabolites profile of ogi, a fermented maize product, was studied. Ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) and gas chromatography linked to high resolution time-of-flight mass spectrometry (GC-HR-TOF-MS) were respectively employed for the mycotoxin and metabolite profiles analyses of the samples. Among the nine mycotoxins detected in the raw maize samples, aflatoxin B1 (AFB1) and fumonisin B1 (FB1) + fumonisin B2 (FB2) concentrations were found to exceed the European Union (EU) maximum limit. Both cold (containing USL and CSL) and Goun fermentation techniques were able to lower the AFB1 concentration below this threshold. The metabolomics result revealed that ogi produced using the cold (USL) and Fon fermentation processes had the highest number of most of the detected important compounds, whereas the Goun fermentation process produced the fewest compounds in total. There was no statistically significant difference in the ability of the specified natural fermentation processes to lower FB1, FB2, FB3, deoxynivalenol (DON), sterigmatocystin (STERIG), and zearalenone concentrations in maize (ZEN). In addition, the results demonstrated that the four natural fermentation processes evaluated had varying effects.
AB - Mycotoxins are widely present in maize, a favourite staple food in sub-Saharan Africa. Food processing methods, like fermentation, have been suggested as potential ways to reduce mycotoxin contamination levels in the grain and, as a result, limit the exposure of crop consumers to the harmful effects of the toxins. The influence of four traditional fermentation processes [cold (with changed steeping liquor (CSL) and unchanged steeping liquor (USL), Fon and Goun procedures] on the mycotoxin reduction and metabolites profile of ogi, a fermented maize product, was studied. Ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) and gas chromatography linked to high resolution time-of-flight mass spectrometry (GC-HR-TOF-MS) were respectively employed for the mycotoxin and metabolite profiles analyses of the samples. Among the nine mycotoxins detected in the raw maize samples, aflatoxin B1 (AFB1) and fumonisin B1 (FB1) + fumonisin B2 (FB2) concentrations were found to exceed the European Union (EU) maximum limit. Both cold (containing USL and CSL) and Goun fermentation techniques were able to lower the AFB1 concentration below this threshold. The metabolomics result revealed that ogi produced using the cold (USL) and Fon fermentation processes had the highest number of most of the detected important compounds, whereas the Goun fermentation process produced the fewest compounds in total. There was no statistically significant difference in the ability of the specified natural fermentation processes to lower FB1, FB2, FB3, deoxynivalenol (DON), sterigmatocystin (STERIG), and zearalenone concentrations in maize (ZEN). In addition, the results demonstrated that the four natural fermentation processes evaluated had varying effects.
KW - Food metabolomics
KW - Food processing
KW - GC-HR-TOF/MS
KW - UHPLC-MS/MS
KW - food safety
KW - ogi
KW - traditional fermentation
UR - http://www.scopus.com/inward/record.url?scp=85173210336&partnerID=8YFLogxK
U2 - 10.1016/j.fhfh.2023.100160
DO - 10.1016/j.fhfh.2023.100160
M3 - Article
AN - SCOPUS:85173210336
SN - 2667-0259
VL - 4
JO - Food Hydrocolloids for Health
JF - Food Hydrocolloids for Health
M1 - 100160
ER -