Dana Vanderputten

Ultra-High-Performance Supercritical Fluid Chromatography as a Separation Tool for Fusarium Mycotoxins and Their Modified Forms

A simple, reliable method for the detection of free and modified Fusarium mycotoxins in beer using state-of-the-art ultra-high-performance supercritical fluid chromatography (UHPSFC) with low-resolution tandem MS (MS/MS) is presented in this paper. The UHPSFC-MS/MS method was developed for nivalenol, deoxynivalenol, 15-acetyl-deoxynivalenol, 3-acetyl-deoxynivalenol, deoxynivalenol-3-glucoside, HT-2 toxin, T-2 toxin, T-2 toxin-3-glucoside, neosolaniol, diacetoxyscirpenol, zearalenone, α-zearalenol, and β-zearalenol and their internal standards deepoxy-deoxynivalenol and zearalanone. Due to the broad range of the physicochemical properties of the aforementioned, the sample preparation step was minimized to avoid analyte losses. Extraction with acetonitrile-water-acetic acid (79 + 20 + 1, v/v/v) and hexane in combination with solid-phase extraction (C18) was followed by a filtration step. After filtration, the extract was evaporated, and the remaining residue was redissolved in a mobile phase for injection (methanol-water; 90 + 10, v/v). A mobile phase consisting of supercritical CO2 and a small portion of methanol was used. The developed multimycotoxin method permits the simultaneous determination of multiple fusariotoxins in an one-step chromatographic run using UHPSFC-MS/MS. SFC is a promising strategy; however, the retention mechanism is complex, leading to the unpredictable nature of elution and to some mycotoxins not being retained on the column. This restricts the applicability of UHPSFC in multimycotoxin analyses. The present study is the first report on the use of UHPSFC for the analysis of free and modified Fusarium mycotoxins.

Plant-Based Beverages as Good Sources of Free and Glycosidic Plant Sterols

To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health claim (European Commission and Food and Drugs Administration). Plant sterols are part of those limited lists of approved compounds for their cholesterol-lowering properties but have been praised for their anti-inflammatory and anti-carcinogenic properties as well. Despite this indisputable reputation, direct quantitative data is still lacking for naturally present (conjugated) plant sterols in beverages. This study aimed to fill this gap by applying a validated extraction and UPLC-MS/MS detection method to a diverse range of everyday plant-based beverages. β-sitosterol-β-d-glucoside (BSSG) showed to be by far the most abundant sterol in all beverages studied, with concentrations up to 60–90 mg per 100 mL in plant-based milk alternatives and fresh fruit juices. Ergosterol (provitamin D2) could be found in beers (0.8–6.1 µg per 100 mL, from the yeast) and occasionally in juices (17–29 µg per 100 mL). Overall, the results demonstrated that the concentrations of water-soluble sterol conjugates have been underestimated significantly and that specific plant-based beverages can be good, low-fat sources of these plant sterols.