The distribution of aflatoxin M1 (AFM1) has been investigated in samples of whey, curd and a typical hard and long maturing cheese like Grana Padano (ripened for twelve months), produced with naturally contaminated milk in a range of 30–98 ng AFM1/kg. AFM1 determinations were carried out on 25 samples of each product by reverse-phase HPLC and fluorescence detection with post-column derivatisation, after a preliminary C18-SPE clean-up. Experimental results show that, in comparison to milk, AFM1 concentration levels increased both in curd (3-fold) and in long maturing cheese (4.5-fold), while AFM1 occurrence in whey decreased by 40%. These data suggest that AFM1 concentration in milk could be a good predictor of its fate in milk products.
Titolo: | Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk |
Autore/i: | Manetta AC; | Giammarco M.; | Di Giuseppe L.; | Fusaro I.; | Gramenzi A.; FORMIGONI, ANDREA; |Vignola G.; | Lambertini L. |
Autore/i Unibo: | |
Anno: | 2009 |
Rivista: | |
Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/j.foodchem.2008.07.091 |
Abstract: | The distribution of aflatoxin M1 (AFM1) has been investigated in samples of whey, curd and a typical hard and long maturing cheese like Grana Padano (ripened for twelve months), produced with naturally contaminated milk in a range of 30–98 ng AFM1/kg. AFM1 determinations were carried out on 25 samples of each product by reverse-phase HPLC and fluorescence detection with post-column derivatisation, after a preliminary C18-SPE clean-up. Experimental results show that, in comparison to milk, AFM1 concentration levels increased both in curd (3-fold) and in long maturing cheese (4.5-fold), while AFM1 occurrence in whey decreased by 40%. These data suggest that AFM1 concentration in milk could be a good predictor of its fate in milk products. |
Data prodotto definitivo in UGOV: | 2011-02-23 22:01:47 |
Appare nelle tipologie: | 1.01 Articolo in rivista |