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The challenge of o-phenylphenol detection in coffee: How “OPP-conjugates” hide their presence in green and roasted samples
Food Chemistry ( IF 8.5 ) Pub Date : 2022-10-13 , DOI: 10.1016/j.foodchem.2022.134597 Janet Menzio 1 , Silvia Tagliapietra 1 , Alessandro Barge 1 , Bianca Serito 2 , Elena Calegari 2 , Arianna Binello 1 , Giancarlo Cravotto 1
Food Chemistry ( IF 8.5 ) Pub Date : 2022-10-13 , DOI: 10.1016/j.foodchem.2022.134597 Janet Menzio 1 , Silvia Tagliapietra 1 , Alessandro Barge 1 , Bianca Serito 2 , Elena Calegari 2 , Arianna Binello 1 , Giancarlo Cravotto 1
Affiliation
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-Phenylphenol (OPP) is not a commonly used pesticide in the coffee production chain. Although it has only been detected in roasted coffee, it is unlikely that OPP can be formed during roasting. Its acidic nature may lead to the formation of conjugates with natural matrix components. The objective of this study is to optimize an analytical method to discover how these conjugates may mask the presence of OPP in coffee. Sample extraction with hexane followed by basic hydrolysis and then a QuEChERS method allows the presence of OPP to be quantitatively detected via UPLC-MS/MS. The optimized method was applied to the same Arabica coffee (Brazil), and the quantification of comparable amounts of OPP was observed in both green and roasted samples (34.8 32.2 μg/kg). The optimized procedure detected twice the amount of OPP in roasted samples, compared to the QuEChERS method, suggesting that roasting causes the partial hydrolysis of OPP conjugates.
中文翻译：
咖啡中邻苯基苯酚检测的挑战：“OPP 结合物”如何隐藏其在生咖啡和烘焙样品中的存在
- 苯基苯酚（OPP）不是咖啡生产链中常用的农药。虽然仅在烘焙咖啡中检测到，但 OPP 在烘焙过程中不太可能形成。其酸性性质可能导致与天然基质成分形成缀合物。本研究的目的是优化分析方法，以发现这些缀合物如何掩盖咖啡中 OPP 的存在。使用己烷提取样品，然后进行碱性水解，然后采用 QuEChERS 方法，通过 UPLC-MS/MS 定量检测 OPP 的存在。将优化的方法应用于相同的阿拉比卡咖啡（巴西），并在生豆和烘焙样品中观察到相当数量的 OPP 定量（34.8 × 32.2 μg/kg）。与 QuEChERS 方法相比，优化的程序检测到烘焙样品中 OPP 的量是 QuEChERS 方法的两倍，这表明烘焙导致 OPP 缀合物部分水解。
更新日期：2022-10-13
中文翻译：
咖啡中邻苯基苯酚检测的挑战：“OPP 结合物”如何隐藏其在生咖啡和烘焙样品中的存在
- 苯基苯酚（OPP）不是咖啡生产链中常用的农药。虽然仅在烘焙咖啡中检测到，但 OPP 在烘焙过程中不太可能形成。其酸性性质可能导致与天然基质成分形成缀合物。本研究的目的是优化分析方法，以发现这些缀合物如何掩盖咖啡中 OPP 的存在。使用己烷提取样品，然后进行碱性水解，然后采用 QuEChERS 方法，通过 UPLC-MS/MS 定量检测 OPP 的存在。将优化的方法应用于相同的阿拉比卡咖啡（巴西），并在生豆和烘焙样品中观察到相当数量的 OPP 定量（34.8 × 32.2 μg/kg）。与 QuEChERS 方法相比，优化的程序检测到烘焙样品中 OPP 的量是 QuEChERS 方法的两倍，这表明烘焙导致 OPP 缀合物部分水解。
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