6533b7d3fe1ef96bd126124b

RESEARCH PRODUCT

Development of an UHPLC-Q-Orbitrap HRMS method for simultaneous determination of mycotoxins and isoflavones in soy-based burgers

Yelko Rodríguez-carrascoAnna GaspariAlberto RitieniLuigi CastaldoGiulia Graziani

subject

0106 biological sciencesChromatographyFungal contamination04 agricultural and veterinary sciencesIsoflavonesOrbitrap040401 food science01 natural scienceslaw.inventionchemistry.chemical_compound0404 agricultural biotechnologychemistrylaw010608 biotechnologyMycotoxinSoy proteinFood Science

description

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

yearjournalcountryeditionlanguage
2019-01-01LWT
https://doi.org/10.1016/j.lwt.2018.09.046