Detection of Fumonisins in Maize Using Near-Infrared Spectroscopy

Mycotoxins are toxic secondary metabolites produced by various fungi, commonly found in cereals, particularly maize. Common mycotoxins found in maize include aflatoxins, fumonisins, deoxynivalenol (DON), zearalenone, and ochratoxin A produced by fungi (such as Aspergillus, Fusarium, and Penicillium species). Detecting and controlling these toxins requires a multifaceted approach involving advanced analytical techniques, good agricultural practices, and stringent regulatory frameworks to ensure food safety and protect public health. Near-Infrared Spectroscopy (NIRS) is an increasingly used rapid and non-destructive analytical technique for detecting and quantifying mycotoxins. The objective of this study is to detect mycotoxin contamination in maize samples using near-infrared spectroscopy. In sixty maize samples, the mycotoxins levels were quantified using Ultra-High-Performance Liquid Chromatography (UHPLC) and NIR spectra were acquired in the range of 12,000–4000 cm^-1. Fumonisins were the only mycotoxins detected in all maize samples analyzed, with fumonisin B1 varying in the range of 0–2582 µg/kg and fumonisin B2 in the range of 0–838 µg/kg. Differences in NIR spectra between fumonisins contaminated and non-contaminated samples were observed, particularly in the first overtone region 7,700–6,000 cm⁻¹ corresponding to O-H stretching vibrations and in the 5,500–4,000 cm^-1 region associated with combination bands of O-H and C-H stretching vibrations of fumonisins. The NIR model for fumonisin detection achieved a R² of 0.98 and a root mean square error (RMSE) of 343. In conclusion, NIRS is a valuable tool used for the rapid detection of fumonisins in maize, offering a non-destructive and efficient approach to food safety. Continued advancements in calibration techniques and chemometric analysis are likely to enhance its accuracy and reliability, making it an indispensable method for ensuring food quality and safety.