46I-8 |
Heat stability of zearalenone in an aqueous buffered model system |
D. RYU and L. B. Bullerman. Department of Food Science & Technology, University of Nebraska-Lincoln, 319 FIC, East Campus, Lincoln, NE 68583-0919 Zearalenone (ZEN) is an endocrine disruptor with estrogenic activity and is produced mainly by Fusarium graminearum, a common cause of corn ear rot and Fusarium Head blight or scab in wheat. ZEN can be a contaminant of both corn and wheat and may survive thermal food processes. This study was done to determine the heat stability of ZEN. Reduction of ZEN was measured during heating at different temperatures (100, 125, 150, 175, 200, and 225°C) in an aqueous buffer solution at different pHs (4, 7, and 10). The rate and extent of ZEN reduction increased with processing temperature. Less than 23% of ZEN was lost when heated £125°C whereas 34-68% was lost at 150°C after 60 min, depending on the pH of the buffer. Greater than 92% of ZEN was lost after 60 min when heated ³175°C, and complete reduction of ZEN was observed in less than 30 min at 225°C, regardless of pH. Overall, ZEN was most stable at pH 4 followed by pH 7 and 10, respectively, and greatest losses occurred above 175°C.
Session 46I, Toxicology & Safety Evaluation
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