Fate of enniatins in the Ale beer production stages analyzed by a validated method based on matrix-matched calibration and LC-QToF-MS. (1st August 2022)

• Record Type: Journal Article
• Authors: Oliveira Lago, Laura; Barreto Hoffmann Maciel, Júlia; Pires Costa, Gustavo; Peixoto Mallmann, Luana; Fonseca Veras, Flávio; Welke, Juliane Elisa
• Is Part Of: Food chemistry. Volume 384(2022)
• Publication Date: 2022-08-01
• Subjects: Brewing -- Malted barley -- Mycotoxin -- Processing -- LC-MS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132484
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: QuEChERS-LC-QToF-MS was successfully applied to determine enniatins throughout brewing. Matrix-matched calibration avoided inaccurate quantification of enniatins. Enniatins levels were significantly reduced in the Ale beer production stages. Enniatins (ENA, ENA1, ENB and ENB1) were not detected in the Ale beer. The by-products of the brewing process (spent grains, trub and yeast sediment) accumulated enniatins. Abstract: Enniatins (ENA, ENA1, ENB and ENB1) are emerging mycotoxins reported in malt used for brewing. This study aimed to assess the fate of ENA, ENA1, ENB and ENB1 throughout Ale beer brewing using a validated method based on matrix-matched calibration (MMC) and liquid chromatography with quadrupole time-of-flight mass spectrometry detection. MMC avoided the inaccurate quantification of all enniatins, since the matrix effects that cause signal suppression have been overcome. The validated method displayed linearity (R 2 > 0.99), recovery (>88%), repeatability and intermediate precision (RSD < 9.0%) in accordance with the different guidelines of method validation. The values of LOD (<0.1 μg kg −1 ) and LOQ (<0.5 μg kg −1 ) were sensitive enough to detect enniatins throughout brewing. In the Ale beer production stages, enniatins levels were significantly reduced, ensuring that beers were free of these mycotoxins. In contrast, enniatins were found in all by-products of beer production due to their low water solubility.