Dietary Intake of Coumarins and Furocoumarins through Citrus Beverages: A Detailed Estimation by a HPLC-MS/MS Method Combined with the Linear Retention Index System

Abstract

Official regulations concerning the maximum number of substances in food are introduced as a consequence of possible adverse effects, after oral administration. In this regard, analytical methods are necessary in order to determine specific targets. Among oxygen heterocyclic compounds (OHCs, that are furocoumarins, coumarins and polymethoxyflavones), only coumarin is subject to restriction by the Regulation (EC) No 1334/2008 of the European Parliament. Furocoumarins are known for their phototoxicity and other side effects due to their dietary intake; however, an official limit about the maximum content of these compounds in food is still missing. The lack of information about the real amount of these compounds in food is responsible for the conflicting opinions about the introduction of an official limit. The HPLC-MS/MS method here proposed, in combination with the linear retention index system, represents an innovative analytical strategy for the characterization of OHCs in citrus beverages. Several types of drinks were analysed in order to quantify 35 OHCs in total. This method is suitable for the quality control of OHCs in food and the obtained results may be considered as informative data useful for the regulatory authorities in the emission of new opinions and for a potential new regulation in this field.

Recent Advances in the Detection of Food Toxins Using Mass Spectrometry

“…CGLs are potentially toxic for humans and result in acute cyanide intoxication, high respiration rate, lower blood pressure, headache, dizziness, stomach pains, diarrhea, vomiting, and mental confusion. , Furocoumarins are found in many plants including carrots, celery roots, citrus fruits, parsley, and citrus plants. These compounds are responsible for gastrointestinal ailments and phototoxicity, skin reactions under UV light. , Lectins are reported from beans like kidney beans and can result in stomachache, diarrhea, and vomiting …”

Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk

“…Occurrence : Psoralen (7H-furo[3,2-g][ 1 ]benzopyran-7-one) ( Figure 1 (12)) is a furocoumarin which is naturally present in several plants, notably Psoralea corylifolia , celery, parsley and in all citrus fruits, including bergamot orange peel, whose oils are used as flavors [ 214 , 215 , 216 , 217 ]. In citrus-flavored beverages, the highest levels of psoralens, 29 and 24 mg/L, were found in bergamot juice and home-made limoncello, respectively [ 218 ]. Levels of psoralens in celery varied, depending on when it was harvested, from 26 to 84 μg/g fresh weight [ 216 ].…”

Overview of Recent Liquid Chromatography Mass Spectrometry-Based Methods for Natural Toxins Detection in Food Products

“…Finally, Arigò et al [ 154 ] reported the use of LC-MS/MS combined with the linear retention index system as an innovative analytical strategy for the characterization of 35 oxygen heterocyclic compounds that include furocoumarins, coumarins and polymethoxyflavones, in Italian citrus beverages. In that study, 19 furocoumarins were considered.…”