Determination of flubendiamide in honey at trace levels by using solid phase extraction and liquid chromatography coupled to quadrupole time-of-flight mass spectrometry.

Abstract:

:In this study, a new method has been developed to determine flubendiamide in honey using liquid chromatography coupled to a selective mass spectrometry detector (quadrupole-time-of-flight). An efficient sample treatment involving a solid phase extraction with a C18 sorbent was proposed (average analyte recoveries were between 94 and 104%). Chromatographic analysis (9min) was performed on a C18 column (Gemini C18, 50×2.0mm, 3µm, 110Å). The mobile phase consisted of water and acetonitrile, with a flow rate of 0.5mL/min in gradient elution mode. The method was fully validated in terms of selectivity, limits of detection and quantification, matrix effect, linearity, trueness and precision. Low limits of detection and quantification were obtained, ranging from 0.1 to 0.2µg/kg and 0.4 to 0.6µg/kg, respectively. The method was applied to analyze flubendiamide in honey from different botanic origins (multifloral, rosemary and heather).

journal_name

Food Chem

journal_title

Food chemistry

authors

Ares AM,Valverde S,Bernal JL,Toribio L,Nozal MJ,Bernal J

doi

10.1016/j.foodchem.2017.03.162

subject

Has Abstract

pub_date

2017-10-01 00:00:00

pages

169-176

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(17)30557-5

journal_volume

232

pub_type

杂志文章
  • Glycosylation, amino acid analysis and kinetic properties of a major Kunitz-type trypsin inhibitor from Acacia victoriae Bentham seeds.

    abstract::An Acacia victoriae trypsin inhibitor (AvTI) was purified from the seeds of prickly wattle (A. victoriae Bentham) by salt precipitation, ion-exchange and gel filtration chromatography, and its degree of glycosylation, amino acid composition, and kinetic properties were determined. Gel electrophoresis revealed at least...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.05.026

    authors: Ee KY,Zhao J,Rehman A,Agboola S

    更新日期:2011-12-01 00:00:00

  • Phenomenological study of the synthesis of pure anhydrous β-lactose in alcoholic solution.

    abstract::Lactose is an important additive because of its food, pharmaceutical, and cosmetic applications. Among lactose polymorphs, anhydrous β-lactose stands out due to its thermodynamic stability. Thus, a simple method to produce the inter-conversion from monohydrate α-lactose to anhydrous β-lactose was investigated employin...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128054

    authors: Lara-Mota EE,Nicolás-Vázquez MI,López-Martínez LA,Espinosa-Solis V,Cruz-Alcantar P,Toxqui-Teran A,Saavedra-Leos MZ

    更新日期:2021-03-15 00:00:00

  • Effect of amaranth proteins on the RAS system. In vitro, in vivo and ex vivo assays.

    abstract::The aim of this work was to analyse the hypotensive effect of amaranth protein/peptides on spontaneously hypertensive rats (SHR). The mechanism of action of these peptides was studied in vivo and ex vivo. We also tested the effect of protection against gastrointestinal digestion (GID) exerted by an O:W emulsion on the...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125601

    authors: Suárez S,Aphalo P,Rinaldi G,Añón MC,Quiroga A

    更新日期:2020-03-05 00:00:00

  • Investigation of the antioxidant and aldose reductase inhibitory activities of extracts from Peruvian tea plant infusions.

    abstract::In the present study, the antioxidant and aldose reductase inhibitory activities of 24 Peruvian infusion tea plants were investigated by 2,2'-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and aldose reductase assays. Phoradendron sp. showed the highest inhibition of a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.107

    authors: Wang Z,Hwang SH,Guillen Quispe YN,Gonzales Arce PH,Lim SS

    更新日期:2017-09-15 00:00:00

  • Nitrogen fertilizer at heading stage effectively compensates for the deterioration of rice quality by affecting the starch-related properties under elevated temperatures.

    abstract::Relevant evidence of rice quality responses to increased temperatures under field condition has been obtained in our previous study. Understanding the intrinsic mechanism of increased temperatures and fertilizer treatment in regulating rice quality formation will be contributed to the development of mitigation measure...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.137

    authors: Tang S,Zhang H,Liu W,Dou Z,Zhou Q,Chen W,Wang S,Ding Y

    更新日期:2019-03-30 00:00:00

  • Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product.

    abstract::The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of m...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.007

    authors: Kim MJ,Kim SS

    更新日期:2017-10-01 00:00:00

  • Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.

    abstract::The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulf...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.01.139

    authors: Ye DQ,Zheng XT,Xu XQ,Wang YH,Duan CQ,Liu YL

    更新日期:2016-07-01 00:00:00

  • A simple and inexpensive thermal optic nanosensor formed by triblock copolymer and polydiacetylene mixture.

    abstract::Polydiacetylene (PDA) vesicles have been applied as optical sensors in different areas, although there are difficulties in controlling their responses. In this study, we prepared nanoblends of PDA with triblock copolymers (TC) as a better sensor system for detecting temperature change. The influences of diacetylene (D...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.08.115

    authors: Ferreira GMD,Ferreira GMD,Hespanhol MDC,Rezende JP,Pires ACDS,Ortega PFR,da Silva LHM

    更新日期:2018-02-15 00:00:00

  • Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process.

    abstract::Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique. A significant change was found for clam around 80 °C and direct visualization of the water state change was provided by the magnetic resonanc...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126622

    authors: Wang S,Lin R,Cheng S,Tan M

    更新日期:2020-08-01 00:00:00

  • Elucidation of the 3D structure of grape seed 7S globulin and its interaction with malvidin 3-glucoside: A molecular modeling approach.

    abstract::Plant proteins are biopolymers with interesting technological applications for the food industry due to their ability to interact with phenolic compounds such as anthocyanins. The 3D structure of the 7S globulin from grape seed was elucidated for the first time using a homology model. The constructed 3D model showed t...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2021.129014

    authors: Chamizo-González F,Gordillo B,Heredia FJ

    更新日期:2021-01-09 00:00:00

  • Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring.

    abstract::Fourier-transform infrared (FTIR) spectroscopy was applied to predict the degree of hydrolysis (DH%) and weight-average molecular weight (Mw) in milk protein hydrolysates. Both DH% and Mw are important quality parameters of protein hydrolysates. Measuring these parameters and following their development during proteol...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125800

    authors: Kristoffersen KA,Afseth NK,Böcker U,Lindberg D,de Vogel-van den Bosch H,Ruud ML,Wubshet SG

    更新日期:2020-04-25 00:00:00

  • Pyrrolizidine alkaloids and beehive products: A review.

    abstract::Pyrrolizidine alkaloids (PA) are secondary metabolites of plants, which are mostly found in the genus Senecio, Echium, Crotalaria, and Eupatorium. The presence of 1,2-unsaturated PA in foods is a concern to food regulators around the world because these compounds have been associated to acute and chronic toxicity, mai...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审

    doi:10.1016/j.foodchem.2020.128384

    authors: Brugnerotto P,Seraglio SKT,Schulz M,Gonzaga LV,Fett R,Costa ACO

    更新日期:2021-04-16 00:00:00

  • Development of a simple fluorescence-based microplate method for the high-throughput analysis of proline in wine samples.

    abstract::This paper presents a simple, accurate and multi-sample method for the determination of proline in wines thanks to a 96-well microplate technique. Proline is the most abundant amino acid in wine and is an important parameter related to wine characteristics or maturation processes of grape. In the current study, an imp...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.10.135

    authors: Robert-Peillard F,Boudenne JL,Coulomb B

    更新日期:2014-05-01 00:00:00

  • A rapid method for detection of fumonisins B1 and B2 in corn meal using Fourier transform near infrared (FT-NIR) spectroscopy implemented with integrating sphere.

    abstract::Fourier transform near infrared (FT-NIR) spectroscopy is an analytical procedure generally used to detect organic compounds in food. In this work the ability to predict fumonisin B(1)+B(2) contents in corn meal using an FT-NIR spectrophotometer, equipped with an integration sphere, was assessed. A total of 143 corn me...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.06.078

    authors: Gaspardo B,Del Zotto S,Torelli E,Cividino SR,Firrao G,Della Riccia G,Stefanon B

    更新日期:2012-12-01 00:00:00

  • Study of XAD-2 adsorbent for the enrichment of trace levels of phthalate esters in hydroalcoholic food beverages and analysis by gas chromatography coupled with flame ionization and ion-trap mass spectrometry detectors.

    abstract::An analytical method based on solid-phase extraction (SPE) with Amberlite XAD-2 adsorbent used as stationary phase for determining phthalate esters (PAEs) in hydroalcoholic food beverages by GC-FID (and peak confirmation by GC-IT/MS) has been set up. The XAD-2 resin shows excellent properties for determining PAEs in s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.09.064

    authors: Cinelli G,Avino P,Notardonato I,Centola A,Russo MV

    更新日期:2014-03-01 00:00:00

  • Insights into the relations between the molecular structures and digestion properties of retrograded starch after ultrasonic treatment.

    abstract::In this study, ultrasound was used to modulate the molecular structure of retrograded starch (RS3) responsible for the digestion properties, and the relationships among the ultrasonic power, molecular structure, and RS3 digestibility were revealed. Results revealed that the morphological characteristics of RS3 changed...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.05.050

    authors: Ding Y,Luo F,Lin Q

    更新日期:2019-10-01 00:00:00

  • Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis.

    abstract::Fructo-oligosaccharides (FOS) are mixtures of oligosaccharides composed of fructose and glucose units. As their composition is determined by the synthesis conditions, the goals of this work were: (a) to engineer FOS of different composition by adjusting the sucrose concentration used as initial substrate; (b) to defin...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.002

    authors: Romano N,Santos M,Mobili P,Vega R,Gómez-Zavaglia A

    更新日期:2016-07-01 00:00:00

  • Alteration of the goat milk glycoproteins N/O-glycome at different lactation stages.

    abstract::Goat milk oligosaccharides represent an unexplored multi-functional ingredient for the dairy industry. Here, we qualitatively and quantitatively compared the N/O-glycome at different lactation stages via online hydrophilic interaction chromatography-tandem mass spectrometry. Complex N-glycans and high mannose N-glycan...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128221

    authors: Lu Y,Li C,Liu J,Huang W,Yang Y,Jia Y,Liu T,Huang L,Wang Z

    更新日期:2021-04-16 00:00:00

  • Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysate.

    abstract::Bovine hemolysate was purified by size exclusion chromatography, and one high molecular weight protein was detected relative to the hemoglobin (Hb) fraction. Purified Hb promoted lipid oxidation in washed muscle slightly but significantly better than hemolysate, which may have been due to the absence of catalase and p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.182

    authors: Yin J,Zhang W,Richards MP

    更新日期:2017-11-01 00:00:00

  • Facile synthesis of alcalase-inorganic hybrid nanoflowers used for soy protein isolate hydrolysis to improve its functional properties.

    abstract::In this work, a facile approach was developed to synthesized alcalase-inorganic hybrid nanocomposite (alcalase@CaHPO4) by immobilizing alcalase with calcium hydrogen phosphate (CaHPO4). The nanocomposite possessed flower-like morphological features with excellent hydrolysis activity on soybean protein isolates (SPI) w...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.03.096

    authors: Memon AH,Ding R,Yuan Q,Wei Y,Liang H

    更新日期:2019-08-15 00:00:00

  • Enhanced antioxidant, anti-inflammatory and α-glucosidase inhibitory activities of citrus hesperidin by acid-catalyzed hydrolysis.

    abstract::Hesperidin hydrolysates (HHS) was produced by the hydrolysis of hesperidin (HDN) in previous studies. The potential components in HHS were identified by LC-MS, and minor components (MCS) in HHS were isolated. Antioxidant activities by radical-scavenging capacities, reducing capacity and β-carotene-linoleate assay, ant...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127539

    authors: Zheng M,Lu S,Xing J

    更新日期:2021-01-30 00:00:00

  • Long-term responses to climate change of the carbon and oxygen stable isotopic compositions and gelatinization temperature of rice.

    abstract::The stable isotopic compositions of carbon (δ13C) and oxygen (δ18O) in rice are often used to confirm its authenticity. The gelatinization temperature is a crucial factor in alcoholic fermentation. However, little is known about the isotopic and thermal responses of rice to climate change. We show that in sake rice gr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126239

    authors: Akamatsu F,Okuda M,Fujii T

    更新日期:2020-06-15 00:00:00

  • Isolation, characterization, and neuroprotective activities of sesquiterpenes from Petasites japonicus.

    abstract::Neuroprotective reagents to protect the nerve cells against oxidative stress and other damages are potentially effective for the medical treatment of Parkinson's disease. Petasites japonicus, a wild vegetable, belongs to the family Compositae and its extract has shown the neuroprotective effects. A further phytochemic...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.04.116

    authors: Wang S,Jin DQ,Xie C,Wang H,Wang M,Xu J,Guo Y

    更新日期:2013-12-01 00:00:00

  • Phenolic profile of Douro wines and evaluation of their NO scavenging capacity in LPS-stimulated RAW 264.7 macrophages.

    abstract::The phenolic profile of two samples of commercial Douro red wines, a table red wine (RM) and a Port wine (PR), was analysed by HPLC-DAD after purification by solid phase extraction (SPE). Eighteen phenolic compounds belonging to benzoic acids, hydroxycinnamic acids and anthocyanins were determined. The presence of tan...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.04.070

    authors: Rebelo MJ,Sousa C,Valentão P,Rego R,Andrade PB

    更新日期:2014-11-15 00:00:00

  • Supramolecular solvents combined with layered double hydroxide-coated magnetic nanoparticles for extraction of bisphenols and 4-tert-octylphenol from fruit juices.

    abstract::A magnesium-aluminum layered double hydroxides coated on magnetic nanoparticles (Fe3O4@MgAl-LDHs NPs) combined with the supramolecular solvents (SUPRASs) as the magnetic supramolecular fluids were successfully applied to the extraction and determination of four phenolic compounds (Bisphenol-A (BPA), bisphenol-AF (BPAF...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.06.063

    authors: Yang D,Li X,Meng D,Wang M,Yang Y

    更新日期:2017-12-15 00:00:00

  • Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. 'Cabernet Sauvignon' under a semiarid continental climate over two consecutive years.

    abstract::The ripeness of a grape is critical to berry composition and to the resultant wine. For wineries with a single cultivar occupying an extensive area, the total soluble solid of grapes can range from 22°Brix to 28°Brix. Accordingly, the influence of different harvest dates (ripeness) on berry compositions and on the res...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.04.070

    authors: Gao XT,Li HQ,Wang Y,Peng WT,Chen W,Cai XD,Li SD,He F,Duan CQ,Wang J

    更新日期:2019-09-15 00:00:00

  • Contents and compositions of policosanols in green tea (Camellia sinensis) leaves.

    abstract::Policosanol (PC) is a mixture of health promoting bioactive long-chain aliphatic alcohols. Here, we report that green tea (Camellia sinensis) leaves are the exceptionally rich plant-sources of PC. Young and tender leaves and old and turf leaves of C. sinensis were hand-picked in spring and autumn. The total contents o...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.027

    authors: Choi SJ,Park SY,Park JS,Park SK,Jung MY

    更新日期:2016-08-01 00:00:00

  • A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey.

    abstract::The ferric reducing antioxidant power (FRAP) assay was recently adapted to a microplate format. However, microplate-based FRAP (mFRAP) assays are affected by sample volume and composition. This work describes a calibration process for mFRAP assays which yields data free of volume effects. From the results, the molar a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.11.009

    authors: Bolanos de la Torre AA,Henderson T,Nigam PS,Owusu-Apenten RK

    更新日期:2015-05-01 00:00:00

  • Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality.

    abstract::Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.02.066

    authors: Filipe-Ribeiro L,Milheiro J,Matos CC,Cosme F,Nunes FM

    更新日期:2017-08-15 00:00:00

  • Determination of certain micro and macroelements in plant stimulants and their infusions.

    abstract::The quantitative analysis of Al, B, Cu, Fe, Mn, P and Zn by inductively coupled plasma optical emission spectrometry (ICP-OES) and Ca, K and Mg by atomic absorption spectrometry (AAS) has been carried out in both the raw material and infusions from 31 samples of traditional plant stimulants (tea and coffee) and mate, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.04.009

    authors: Malik J,Szakova J,Drabek O,Balik J,Kokoska L

    更新日期:2008-11-15 00:00:00