Naslov
Determination of sterigmatocystin in traditional dry-fermented sausages using LC-MS/MS method

Autori
Lešić, Tina ; Vulić, Ana ; Kudumija, Nina ; Vahčić, Nada ; Zadravec, Manuela ; Pleadin, Jelka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek, 2021, 102-102

ISBN
978-953-7005-79-5

Skup
13. međunarodni znanstveno-stručni skup: hranom do zdravlja = 13th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
analytical method ; validation ; contamination ; meat products ; mycotoxins

Sažetak
Given the toxicity of sterigmatocystin (STC) and insufficient data on its occurrence in food, there is a need for STC detection in different food matrices and the development of sensitive analytical methods. Dry-fermented meat products can be contaminated indirectly through contaminated animal feed and spices or directly through production by the moulds of the Aspergillus genus that overgrow their surface during ripening. In this study, the method for STC determination in dry-fermented meat products based on the extraction and clean-up using immunoaffinity columns followed by liquid chromatography with tandem mass spectrometry (LC–MS/MS) was developed. Method validation resulted in the limit of detection (LOD) and the limit of quantification (LOQ) of 0.02 μg/kg and 0.06 μg/kg, respectively. Linearity of the method was tested in the range of 0.1 μg/kg to 10 μg/kg, with the recovery of 114%. The method was applied in the analyses of 47 samples of 5 different types of traditional household-produced dry-fermented sausages. STC was not detected in any of the analysed samples. One of the reasons behind it can be the fact that moulds of the Aspergillus genus are more frequently isolated in meat products that ripen longer and in warmer regions so that these types of products should be further investigated.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA