Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain.
Food Chem. 2020 Aug 15;321:126727. doi: 10.1016/j.foodchem.2020.126727. Epub 2020 Apr 2.
Alkenylbenzenes are natural toxins with genotoxic and carcinogenic effects in rodents, which are highly present in condiments frequently consumed. The aim of this study was the development of the first multi-analyte method for the determination of eight alkenylbenzenes (eugenol, methyl eugenol, acetyl eugenol, trans-isoeugenol, safrole, estragole, myristicin and trans-anethole) in different pepper varieties by gas chromatography coupled to high-resolution mass spectrometry (GC-HRMS-Q-Orbitrap) in combination with a simple ultrasound-assisted extraction method (UAE). The method was successfully validated, and it was applied for studying the presence of these analytes in peppers as well as to elucidate the effects of the berries' maturity and the geographical origin on alkenylbenzene contents. The analysis of the pepper samples showed that eugenol (10.5-120 mg/kg), trans-anethole (10.7-42.7 mg/kg) and estragole (2.2-45.7 mg/kg) tended to be the most detected alkenylbenzenes at high levels, whereas trans-isoeugenol (0.69-3.6 mg/kg) and safrole (0.20-3.0 mg/kg) were minor components. Estragole (PubChem CID: 8815); trans-anethole (PubChem CID: 637563); Myristicin (PubChem CID: 4276); Safrole (PubChem CID: 5144); Eugenol (PubChem CID: 3314); Methyl eugenol (PubChem CID: 7127); Acetyl eugenol (PubChem CID: 7136); trans-Isoeugenol (PubChem CID: 853433); Caffeine (PubChem CID: 2519); Dicyclohexylmethanol (PubChem CID: 78197).
烯基苯是具有遗传毒性和致癌性的天然毒素，在经常食用的调味品中含量很高。本研究旨在开发一种新的多分析物方法，用于气相色谱-高分辨率质谱（GC-HRMS-Q-Orbitrap）结合简单的超声辅助提取（UAE）法测定不同胡椒品种中的八种烯基苯（丁香酚、甲基丁香酚、乙酰丁香酚、反式异丁香酚、黄樟素、欧芹酚、肉豆蔻醚和反式茴香脑）。该方法得到了成功验证，并应用于研究这些分析物在胡椒中的存在，以及阐明浆果成熟度和地理来源对烯基苯含量的影响。对胡椒样品的分析表明，丁香酚（10.5-120mg/kg）、反式茴香脑（10.7-42.7mg/kg）和欧芹酚（2.2-45.7mg/kg）往往是高水平检测到的最主要的烯基苯，而反式异丁香酚（0.69-3.6mg/kg）和黄樟素（0.20-3.0mg/kg）则是次要成分。欧芹酚（PubChem CID：8815）；反式茴香脑（PubChem CID：637563）；肉豆蔻醚（PubChem CID：4276）；黄樟素（PubChem CID：5144）；丁香酚（PubChem CID：3314）；甲基丁香酚（PubChem CID：7127）；乙酰丁香酚（PubChem CID：7136）；反式异丁香酚（PubChem CID：853433）；咖啡因（PubChem CID：2519）；二环己基甲醇（PubChem CID：78197）。
