6533b829fe1ef96bd1289764

RESEARCH PRODUCT

Development of a new method for the simultaneous determination of 21 mycotoxins in coffee beverages by liquid chromatography tandem mass spectrometry

Emilia FerrerJordi MañesGuillermina FontA García-moraleja

subject

Fumonisin B2Ochratoxin Achemistry.chemical_compoundAflatoxinChromatographychemistryLiquid chromatography–mass spectrometryEnniatinBeauvericinDiacetoxyscirpenolFood ScienceSterigmatocystin

description

Abstract A new method for the simultaneous detection of 21 mycotoxins (ochratoxin A, aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, sterigmatocystin, nivalenol, deoxynivalenol, 3-acetyl deoxynivalenol, 15-acetyl deoxynivalenol, diacetoxyscirpenol, neosolaniol, HT-2 toxin, T-2 toxin, fumonisin B1, fumonisin B2, enniatin A, enniatin A1, enniatin B, enniatin B1, and beauvericin) in coffee beverages was internally validated. The method is based on liquid/liquid extraction with a mixture of ethyl acetate/formic acid (95:5 v/v) and detection using triple quadrupole (QqQ) and ion trap (IT) liquid chromatography tandem mass spectrometry. The limits of detection and quantification were 0.02 to 39.64 μg/kg, respectively, and the correlation coefficients were optimal for all mycotoxins (R2 ≥ 0.992). The recovery values ranged from 72% to 97%. The developed method was demonstrated in six real samples of roasted and instant coffee, caffeinated and decaffeinated coffee, and coffee with sugar added. The analyses indicate the presence of the studied mycotoxins in coffee beverages at μg/kg concentrations. Ochratoxin A, a mycotoxin that is regulated in coffee, was detected in two samples under the maximum limit established by a European legislation (CE1881/2006).

https://doi.org/10.1016/j.foodres.2015.02.030