First report on the presence of Alloxan in bleached flour by LC-MS/MS method
Autor: | Vincenzo Ferrantelli, Vita Giaccone, Gianluigi Maria Lo Dico, Rosa Pitonzo, Vita Di Stefano, Andrea Macaluso, Andrea Pulvirenti, Antonio Vella, Gaetano Cammilleri |
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Přispěvatelé: | Vita Giaccone, Gaetano Cammilleri, Vita Di Stefano, Rosa Pitonzo, Antonio Vella, Andrea Pulvirenti, Gianluigi Maria Lo Dico, Vincenzo Ferrantelli, Andrea Macaluso |
Jazyk: | angličtina |
Rok vydání: | 2017 |
Předmět: |
0301 basic medicine
Detection limit Analyte Chromatography bakery products Settore CHIM/10 - Chimica Degli Alimenti LC–ESI-MS/MS Flour 030209 endocrinology & metabolism Flour Alloxan LC–ESI-MS/MS Validation procedure Bakery products Biochemistry 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology 0302 clinical medicine chemistry Chemical agents Alloxan Lc ms ms Flour Alloxan Bakery products Validation procedure validation procedure Food Science |
Popis: | In this work the presence of Alloxan in bread, pastry and cake bleached flour was investigate in order to verify possible risk for consumers related to the use of chemicals for flour bleaching. A selective UHPLC–MS/MS method has been developed and validated for the purpose. Alloxan is one of the possible minor side products of oxidation after chemical bleaching of wheat flours, when several chemical agents are used. One hundred and seventy-five flour samples were analyzed for Alloxan determination. The validation of the method was performed in accordance with the ISO/IEC/EN 17025 for linearity, detection limit, quantification limit, accuracy, precision and ruggedness determination. Satisfactory performances were obtained for the analyte, with a Limit of Detection (LOD) of 0.73 mg kg−1, a Limit of Quantification (LOQ) of 0.85 mg kg−1 and recovery values between 94% and 102%. The present work report for the first time the presence of trace levels of Alloxan in 24% of the analyzed samples, with mean values of 0,95 ± 0,04 mg kg−1. The presence of Alloxan was detected only in cake flour samples. Further studies on toxicological levels of Alloxan are needed in order to evaluate possible risks for consumers linked to the consumption of bakery products. |
Databáze: | OpenAIRE |
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