Multi-detection of preservatives in cheeses by liquid chromatography–tandem mass spectrometry

Fuselli, Fabio; Guarino, Chiara; Mantia, Alessandro La; Longo, Lucia; Faberi, Angelo; Marianella, Rosa Maria

doi:10.1016/j.jchromb.2012.07.035

Cited by 37 publications

(34 citation statements)

References 11 publications

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“…We modified the pretreatment procedure suggested by Fuselli et al (2012), which is comparatively simple and rapid, compared with other methods. They used a mixture consisting of 0.1 M acetate buffer containing 1 M NaCl (pH 4.5) and methanol (acetate buffer/MeOH= 2:1, v/v), as the extraction solvent, and a Zorbax 300SB-C 8 column (150×4.6 mm, 5 μm, Agilent, Santa Clara, USA) for LC-MS/MS analysis (Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…Modified versions of the methods reported by Fuselli et al (2012) were used to establish a pretreatment method that would extract nisin effectively from cheese. We used various combinations of extraction solvents consisting of 0.1 M acetate buffer containing 1 M NaCl and methanol (acetate buffer/ MeOH=2:1, 1:1, or 1:2, v/v) and varying the pH conditions (2.0, 4.5, or 6.0) of 0.1 M acetate buffer, to identify the optimal solvent for extracting large amounts of nisin from cheese.…”

Section: Selection Of Extraction Solventmentioning

confidence: 99%

“…Zendo et al (2008) report that three natural nisin variants (A, Z, and Q), which have similar molecular structures, were clearly distinguished in the culture supernatants of lactic acid bacteria using liquid chromatography/mass spectrometry (LC/MS). As most of quantitative methods using LC-MS and liquid chromatography-tandem mass spectrometry (LC-MS/MS) on foodstuffs including cheese determine only nisin A, these methods are not available to detect nisin Z (Fuselli et al 2012;ISO 2009). To overcome such disadvantages, Schneider et al (2011) developed an LC-MS/MS method for the determination of nisin A, nisin Z, and their degradation products.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Improved Pretreatment Method for Determination of Nisins A and Z and Monitoring in Cheese Using Liquid Chromatrography-Tandem Mass Spectrometry

Ko¹,

Park²,

Lim³

et al. 2015

Food Anal. Methods

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The peptide nisin produced by Lactococcus lactis subsp. lactis is known to be one of the natural preservatives that are used in various foods including cheese products. This study optimized and validated a liquid chromatographytandem mass spectrometry method for determining nisin A and nisin Z in cheese. Processed and natural cheeses were used for method validation. In addition, this study investigated the content of nisin A and nisin Z in 140 cheese samples comprised of imported and domestic cheese. The nisin A and nisin Z contents of 140 cheese samples were determined. An extraction solution consisting of 0.1 M acetate buffer containing 1 M NaCl (pH 2.0) and methanol (NaCl/MeOH, 1:1v/ v) was the optimal solution for nisin extraction from cheese. The limits of quantification of nisin A and nisin Z were approximately 10.2 and 12.6 μg/kg, respectively. For processed cheese and natural cheese, the recoveries were 80.1-107.3 % for nisin A and 74.4-113.9 % for nisin Z and low coefficients of variation. In monitoring study, nisins A and Z were detected in only three soft processed cheese out of 140 samples. The proposed analysis procedure can be used as an efficient tool for determination of nisin A and nisin Z in cheese using liquid chromatography-tandem mass spectrometry (LC-MS/MS).

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Section: Resultsmentioning

confidence: 99%

Section: Selection Of Extraction Solventmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Improved Pretreatment Method for Determination of Nisins A and Z and Monitoring in Cheese Using Liquid Chromatrography-Tandem Mass Spectrometry

Ko¹,

Park²,

Lim³

et al. 2015

Food Anal. Methods

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“…Nata was mainly used in medicine after its discovery, it has gradually become incorporated into food preservatives (El-Enshasy, Farid, & El-Sayed, 2000) (Fajardo et al, 2010;Hondrodimou, Kourkoutas, & Panagou, 2011). In the food industry, Nata is commonly used as a preservative in milk and yoghurt (Dervisoglu, Gul, Aydemir, Yazici, & Kahyaoglu, 2015), cheese (Fuselli et al, 2012), ham (Camilloto, Soares, Pires, & de Paula, 2009), sausage (Pintado, Ferreira, & Sousa, 2010). Due to their potential risk on consumer health, the use of food additives including antimicrobial preservatives is strictly regulated by national and international authorities.…”

Section: Introductionmentioning

confidence: 99%

Development of an antibody-based colloidal gold immunochromatographic lateral flow strip test for natamycin in milk and yoghurt samples

Liu

Song

Zheng

et al. 2017

Food and Agricultural Immunology

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An immunochromatographic lateral flow strip test was developed for the detection of natamycin (Nata) residues in milk and cheese samples. Monoclonal antibody (mAb) against Nata was produced with a half maximal inhibitory concentration of 1.85 μg L , respectively. Based on an optical density scanner, the visual limit of detection of Nata was 5 μg L −1 and 10 μg kg −1 in milk and yoghurt samples, respectively.ARTICLE HISTORY

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“…Therefore determination of NAT in food samples especially in dairy products is necessary. A number of analytical methods have been reported for the detection and quantification of natamycin including spectrophotometric (6, 7), derivative spectrophotometric (8) and liquid chromatographic methods (9)(10)(11)(12)(13)(14). Some of these studies are with respect to compounds in some food while others are with regard to compound in drugs or biological samples (15,16).…”

Section: Introductionmentioning

confidence: 99%

Peynir örneklerinde Natamisin’in nicel analizi için HPLCDAD yöntemi geliştirilmesi ve validasyonu

Karalomlu¹,

Alkaya²

2017

Marmara Pharmaceutical Journal

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In this paper high performance liquid chromatography method was developed for the determination of natamycin in dairy product in Turkish market. Chromatographic separation was achieved on a C8 column (150 mm x 4.6 mm x 5 µm 100 mm) with a mobile phase of methanol : water : acetic acid (12:8:1 v/v/v), at 1ml/min flow rate with DAD detection at 303 nm. Natamycin was analysed simultaneously using HPLC-UV method of ISO 9233+2, 2007( IDF 140-2, 2007. The method was found linear over the concentration ranges of 0.01-0.8 mg/L. Correlation coefficients (r) of the regression equations were greater than 0.999. The LOD and LOQ values for UV and DAD were found 0.321 mg/kg and 0.355 mg/kg; 0.321 mg/kg and 0.388 mg/kg for cheese samples respectively. The relative recoveries obtained for the spiked cheese samples were between 90 and 110 %. Also the interday precision of the method was found as 1.874% and 3.442 % RSD values for UV and DAD dedections. From the results of the present study using HPLC-DAD indicated that it is not reasonable to attribute the determination of natamycin in cheese. Therefore, the difference of the validation parameters were found insignificant for both detections. However, It was succesfully applied to determination of 46 different cheese products and finding dealing with the presence of natamycin in cheese samples were presented.

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Multi-detection of preservatives in cheeses by liquid chromatography–tandem mass spectrometry

Cited by 37 publications

References 11 publications

Improved Pretreatment Method for Determination of Nisins A and Z and Monitoring in Cheese Using Liquid Chromatrography-Tandem Mass Spectrometry

Improved Pretreatment Method for Determination of Nisins A and Z and Monitoring in Cheese Using Liquid Chromatrography-Tandem Mass Spectrometry

Development of an antibody-based colloidal gold immunochromatographic lateral flow strip test for natamycin in milk and yoghurt samples

Peynir örneklerinde Natamisin’in nicel analizi için HPLCDAD yöntemi geliştirilmesi ve validasyonu

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