Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids
Authors
Purar, BožanaĐalović, Ivica
Bekavac, Goran
Grahovac, Nada
Krstović, Saša
Latković, Dragana
Janić Hajnal, Elizabet
Živančev, Dragan
Article (Published version)
Metadata
Show full item recordAbstract
Mycotoxins in maize represent a great threat to human health. For this reason, novel technics such as ozone treatment are used to reduce the content of maize mycotoxins. However, there is little knowledge about the effect of ozone treatment on maize quality parameters. This study investigated the changes in Fusarium and Aspergillus mycotoxins and the changes in fatty acids during the ozone treatment of maize samples. Sixteen maize hybrids were visually tested for the naturally occurring ear rot severity and treated with three different concentrations of ozone (40, 70, and 85 mg/L). Mycotoxin content in maize samples was determined using a high-performance liquid chromatography (HPLC) system, whereas dominant fatty acids were determined using gas chromatography coupled with a flame ionization detector (GC-FID). Ozone treatments could be successfully applied to reduce the content of mycotoxins in maize below the detection limit. Ozone treatments increased the content of monounsaturated f...atty acids (MUFAs) and decreased the content of polyunsaturated fatty acids (PUFAs), i.e., linoleic acid (36.7% in relation to the lowest applied ozone concentration), which negatively affected the nutritional value of maize.
Keywords:
maize / ozone / ozone treatment / mycotoxins / fatty acids / hybrids / Fusarium / AspergillusSource:
Foods (Basel), 2022, 11, 18, 2877-Publisher:
- Basel : MDPI
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200032 (Institute of Field and Vegetable Crops, Novi Sad) (RS-MESTD-inst-2020-200032)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200222 (Institute for Food Technology, Novi Sad) (RS-MESTD-inst-2020-200222)
Note:
- This article is part of the activities of the Center of Excellence for Innovations in Breeding of Climate-Resilient Crops - Climate Crops, Institute of Field and Vegetable Crops, Novi Sad, Serbia.
Collections
Institution/Community
FiVeRTY - JOUR AU - Purar, Božana AU - Đalović, Ivica AU - Bekavac, Goran AU - Grahovac, Nada AU - Krstović, Saša AU - Latković, Dragana AU - Janić Hajnal, Elizabet AU - Živančev, Dragan PY - 2022 UR - http://fiver.ifvcns.rs/handle/123456789/3206 AB - Mycotoxins in maize represent a great threat to human health. For this reason, novel technics such as ozone treatment are used to reduce the content of maize mycotoxins. However, there is little knowledge about the effect of ozone treatment on maize quality parameters. This study investigated the changes in Fusarium and Aspergillus mycotoxins and the changes in fatty acids during the ozone treatment of maize samples. Sixteen maize hybrids were visually tested for the naturally occurring ear rot severity and treated with three different concentrations of ozone (40, 70, and 85 mg/L). Mycotoxin content in maize samples was determined using a high-performance liquid chromatography (HPLC) system, whereas dominant fatty acids were determined using gas chromatography coupled with a flame ionization detector (GC-FID). Ozone treatments could be successfully applied to reduce the content of mycotoxins in maize below the detection limit. Ozone treatments increased the content of monounsaturated fatty acids (MUFAs) and decreased the content of polyunsaturated fatty acids (PUFAs), i.e., linoleic acid (36.7% in relation to the lowest applied ozone concentration), which negatively affected the nutritional value of maize. PB - Basel : MDPI T2 - Foods (Basel) T1 - Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids IS - 18 SP - 2877 VL - 11 DO - 10.3390/foods11182877 ER -
@article{ author = "Purar, Božana and Đalović, Ivica and Bekavac, Goran and Grahovac, Nada and Krstović, Saša and Latković, Dragana and Janić Hajnal, Elizabet and Živančev, Dragan", year = "2022", abstract = "Mycotoxins in maize represent a great threat to human health. For this reason, novel technics such as ozone treatment are used to reduce the content of maize mycotoxins. However, there is little knowledge about the effect of ozone treatment on maize quality parameters. This study investigated the changes in Fusarium and Aspergillus mycotoxins and the changes in fatty acids during the ozone treatment of maize samples. Sixteen maize hybrids were visually tested for the naturally occurring ear rot severity and treated with three different concentrations of ozone (40, 70, and 85 mg/L). Mycotoxin content in maize samples was determined using a high-performance liquid chromatography (HPLC) system, whereas dominant fatty acids were determined using gas chromatography coupled with a flame ionization detector (GC-FID). Ozone treatments could be successfully applied to reduce the content of mycotoxins in maize below the detection limit. Ozone treatments increased the content of monounsaturated fatty acids (MUFAs) and decreased the content of polyunsaturated fatty acids (PUFAs), i.e., linoleic acid (36.7% in relation to the lowest applied ozone concentration), which negatively affected the nutritional value of maize.", publisher = "Basel : MDPI", journal = "Foods (Basel)", title = "Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids", number = "18", pages = "2877", volume = "11", doi = "10.3390/foods11182877" }
Purar, B., Đalović, I., Bekavac, G., Grahovac, N., Krstović, S., Latković, D., Janić Hajnal, E.,& Živančev, D.. (2022). Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids. in Foods (Basel) Basel : MDPI., 11(18), 2877. https://doi.org/10.3390/foods11182877
Purar B, Đalović I, Bekavac G, Grahovac N, Krstović S, Latković D, Janić Hajnal E, Živančev D. Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids. in Foods (Basel). 2022;11(18):2877. doi:10.3390/foods11182877 .
Purar, Božana, Đalović, Ivica, Bekavac, Goran, Grahovac, Nada, Krstović, Saša, Latković, Dragana, Janić Hajnal, Elizabet, Živančev, Dragan, "Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids" in Foods (Basel), 11, no. 18 (2022):2877, https://doi.org/10.3390/foods11182877 . .