Luara Medianeira de Lima Schlösser, Dison Stracke Pfingsten Franco, Janine Alves Sarturi, Cristiane Rosa da Silva, Isadora Fabris Laber, Cristina Tonial Simões, Carlos Augusto Mallmann
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引用次数: 0
Abstract
This study was conducted to evaluate the adsorbent characteristics of two mycotoxin binders (BBAc - composed of bentonite, β-glucans, and activated charcoal, and SepHt - composed of heat-treated sepiolite) against deoxynivalenol (DON) and fumonisin B1 (FB1) using Brunaeur-Emmett-Teller, Dubinin-Radushkevich, Freundlich, and Langmuir isotherm models and linear regression equations. Both products were tested in vitro at 0.5% with increasing levels of DON or FB1 (0.5-10 mg L-1) using solutions of pH 3 and pH 6 and analysed by LC-MS/MS. FB1 adsorption rates were not different between the products (p > 0.05) at pH 3 and pH 6. At a DON concentration of 1 mg L-1, BBAc had higher (p < 0.05) adsorption rates than SepHt. For DON, the Freundlich model had the best fit with BBAc at pH 3 and 6, and the Langmuir model with SepHt at both pHs. For FB1, the Freundlich model had the best fit with BBAc and SepHt at pH 3, and the Langmuir model with both products at pH 6. All the linear regression equations had lower R2 than the isotherm models. Therefore, the adsorption isotherm models provided more informative and reliable data for the mycotoxins and mycotoxin binders tested herein.
期刊介绍:
Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.