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Papers by Carla Mendonça
Analytica Chimica Acta, 2004
Journal of the Science of Food and Agriculture, 2005
Aflatoxin M 1 (AFM 1) is an important mycotoxin frequently found in milk and in dairy products. I... more Aflatoxin M 1 (AFM 1) is an important mycotoxin frequently found in milk and in dairy products. It is a minor metabolic product of Aspergillus flavus and A parasiticus. However, it occurs in dairy products as a metabolite formed in cows from aflatoxin B 1 contained in animal feeds. In cheese production, AFM 1 distributes between curd and whey, being present in products derived from cheese whey processing. In this study, cheese whey from dairy processing was artificially contaminated with the mycotoxin at about 0.1 µg l −1. Ultra-filtration experiments of whey were carried out in order to determinate AFM 1 distribution between retentate (protein-rich fraction) and permeate (lactose-rich fraction). Recoveries of AFM 1 in retentate were 72.6-86.4% while, in permeate, recoveries were in the range 2.4-14.7%. Partition coefficients of AFM 1 , lactose and protein were calculated to determine whether there was an interaction between AFM 1 and protein. In all experiments, AFM 1 partition coefficient was lower than 1, whilst for lactose coefficients close to 1 were determined, showing an affinity of aflatoxin M 1 to the protein-rich fraction (retentate).
Analytica Chimica Acta, 2004
Journal of the Science of Food and Agriculture, 2005
Aflatoxin M 1 (AFM 1) is an important mycotoxin frequently found in milk and in dairy products. I... more Aflatoxin M 1 (AFM 1) is an important mycotoxin frequently found in milk and in dairy products. It is a minor metabolic product of Aspergillus flavus and A parasiticus. However, it occurs in dairy products as a metabolite formed in cows from aflatoxin B 1 contained in animal feeds. In cheese production, AFM 1 distributes between curd and whey, being present in products derived from cheese whey processing. In this study, cheese whey from dairy processing was artificially contaminated with the mycotoxin at about 0.1 µg l −1. Ultra-filtration experiments of whey were carried out in order to determinate AFM 1 distribution between retentate (protein-rich fraction) and permeate (lactose-rich fraction). Recoveries of AFM 1 in retentate were 72.6-86.4% while, in permeate, recoveries were in the range 2.4-14.7%. Partition coefficients of AFM 1 , lactose and protein were calculated to determine whether there was an interaction between AFM 1 and protein. In all experiments, AFM 1 partition coefficient was lower than 1, whilst for lactose coefficients close to 1 were determined, showing an affinity of aflatoxin M 1 to the protein-rich fraction (retentate).