Development of an UHPLC-Q-Orbitrap HRMS method for simultaneous determination of mycotoxins and isoflavones in soy-based burgers. (January 2019)

• Record Type: Journal Article
• Authors: Rodríguez-Carrasco, Yelko; Castaldo, Luigi; Gaspari, Anna; Graziani, Giulia; Ritieni, Alberto
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 99(2019)
• Page Start: 34
• Page End: 42
• Publication Date: 2019-01
• Subjects: Mycotoxins -- Isoflavones -- Q-Exactive Orbitrap -- Soy-based burger; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.09.046
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Soy-based burgers, an option of meatless hamburger-style, are basically made with soy protein, wholegrains and veggies. However, some ingredients, such as cereals and soybean, are particularly susceptible to fungal contamination. Therefore, a fast and simple procedure for the simultaneous determination of isoflavones ( n = 12 ) and mycotoxins ( n = 21 ) in soy-based burgers was developed throughout an acetonitrile-based extraction and UHPLC-Q-Exactive Orbitrap HRMS determination for the first time. The procedure was properly validated in terms of linearity, accuracy (recovery range from 78 to 108%) and precision (RSD <12%), and the limits of quantitation obtained were at low ng/g range for all studied compounds. The developed method was applied to nineteen soy-based burger samples. Total isoflavones were quantified at a range from 0.40 to 6.39 mg/100g and daidzein was the most abundant aglycone. On the other hand, up to 10 different mycotoxins were found in 94.7% of samples being alternariol monomethyl ether and enniatins the most commonly found at levels of hundreds ng/g. Additionally, co-occurrence of mycotoxins was found in almost all contaminated samples with combinations of up to 6 mycotoxins per sample. These results highlight the importance of implementing analytical tools to control both health-promoting compounds and contaminants in foods particularly in susceptible population groups such as vegetarians. Highlights: LC-HRMS method to determine isoflavones and mycotoxins in soy-burger was developed. Careful optimization of the LC-MS/MS parameters was achieved for the 33 analytes. Method performance fulfilled the validation criteria established in legislation. Glucoside isoflavones were the most predominant and among aglycones the daidzein. Up to 10 mycotoxins were found in 94.7% of samples.