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Elisa Irrera a, Giovanna Cafeo a, Marina Russo a, Luigi Mondello a,b, Paola Dugo a,b
Elisa Irrera a, Giovanna Cafeo a, Marina Russo a, Luigi Mondello a,b, Paola Dugo a,b
a Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc 98168 – Messina, Italy
b Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc 98168 – Messina, Italy
a Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc 98168 – Messina, Italy
b Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc 98168 – Messina, Italy
Oxygen heterocyclic compounds (OHCs), namely coumarins, furocoumarins and polymethoxyflavones, are secondary metabolites that can be employed as both therapeutic agents and flavouring agents in foods. It is crucial to assess not only the nutritional composition of foodstuffs but also the chemical profile of their flavouring agents, in order to identify the specific molecules characterized by beneficial properties together with those linked to any potential adverse effects. Since coumarin’s ingestion is associated with some side effects, the amount of this substance permitted in foodstuffs is strictly regulated by the European Food Safety Authority (EFSA) and the European Parliament and the Council of the European Union.
This study was focused on the evaluation of the content of coumarin and other thirty-five OHCs in thirty Citrus-, cinnamon- and carrot-flavoured foods, in order to monitor the daily intake of coumarin. The main objective was the miniaturisation of the conventional solid-liquid extraction procedure, in order to reduce the amount of solvents required and waste generated, in accordance with the principles of green chemistry. Several parameters were investigated, including time and temperature of extraction, type and volume of extraction solvent, in order to identify the optimal extraction conditions. The extracts thus obtained were analysed through a liquid chromatograph coupled with a triple-quadrupole mass spectrometer (RP-HPLC-QqQ/MS) using a previously validated method which allowed the identification and quantification of thirty-six OHCs in less than four minutes. The combination of the proposed miniaturised extraction procedure and the fast analytical method resulted in a more rapid and sustainable approach to perform routine analysis of foodstuffs, thereby facilitating the monitoring of food quality and the assurance of human safety.
Keywords: miniaturised extraction, oxygen heterocyclic compounds, foodstuffs, Citrus
Keywords: miniaturised extraction, oxygen heterocyclic compounds, foodstuffs, Citrus
References
References
Loncar M., Jakovljević M., et al., Foods, 9 (2020), pag. 645. DOI: 10.3390/foods9050645
European Commission. Regulation (EC) No 1334/2008 on flavourings and certain food ingredients. Official Journal of European Union (2008)
European Food Safety Authority (EFSA). Coumarin in flavourings and other food ingredients with flavouring properties - Scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food (AFC). The EFSA Journal (2004)
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