ANALYSIS OF FUMONISINS: A REVIEW

Abstract

    Fumonisins are produced mainly by Fusarium species and have an adverse effect on human and animal health. To quantify and qualify fumonisins in foods and feeding stuffs, several methods have been developed such as enzyme-linked immunosorbent assay (ELISA), thin layer chromatography (TLC), high performance liquid chromatography (HPLC), liquid chromatography - mass spectrometry (LC-MS) and gas chromatography - mass spectrometry (GC-MS) techniques. Most of the methods are applied to quantify fumonisin Bs because of their dominant presence among fumonisin analogs. In this review, the principles of the methods are discussed and their advantages and limitations are analyzed as well.