Session: Parallel session 8 - Quantification

Evaluating new meat/mushroom mixtures for the mitigation of process-induced toxicants by QuEChERS extraction and UHPLC-ESI-MS/MS coupling.

Laurent DEBRAUWER^1,2, Emma MANDIN^1,2, Ndeye DIENG^1,2, Magaly ANGÉNIEUX³, Raphaël FAVIER³, Maia MEURILLON³, Sylvie CHEVOLLEAU^1,2

¹Toxalim (Research Center in Food Toxicology), INRAE, UMR1331, ENVT, INP-Purpan, Université de Toulouse, Toulouse, France
²Axiom Platform, UMR 1331 Toxalim, INRAE, MetaboHUB-MetaToul, National Infrastructure of Metabolomics and Fluxomics, Toulouse, France
³QuaPA, IT group, INRAE, UR370, Saint-Genès-Champanelle, France

Introduction

Numerous studies showed the involvement of toxic food-born contaminants in various pathologies including cancer. Meat products are particularly concerned by process-induced toxicants (PITs) generation during cooking (in particular Heterocyclic Aromatic Amines, HAAs), targeted by health safety agencies. FAO projections for 2030 point out an increase in global protein demand of ca. 40%, requiring a greater use of plant proteins in our diets. In this context, the MixMeat project (INRAE SYALSA 2023-2024) aims to test new mixed food formulations (meat + mushroom) guaranteeing a lower generation of HAAs during cooking while maintaining a good essential proteins and nutrients intake.

HAAs have proven mutagenic / carcinogenic properties in rodents and humans. To date, over 20 HAAs have been characterized in the ppb range in most cooked meats. These are divided into several families, with different chemical structures, properties and formation mechanisms.

Methodology

In previous works, we published a QuEChERS extraction and LC-MS/MS quantification methodology for the determination of 16 HAAs in various cooked meats (1). The method was adapted and revalidated to manage the presence of mushrooms in this new hybrid matrix for possible interferences and matrix effects. Analyses were carried out using a transposed QuEChERS extraction/purification method and an Altis+ triple quadrupole used in the ESI-MRM mode.

Results and discussion

The entire method, validated in terms of sensitivity, linearity, memory effect, repeatability, accuracy and precision, was applied to the analysis of ca. 100 samples of cooked mixed matrices, aiming at assessing the benefit of this new mixed formulation for reducing consumer exposure to these PITs. Results on the development, validation and application of this new method will be presented, showing the influence of mushroom incorporation for mitigating HAAs formation during cooking.

(1) S. Chevolleau et al. (2020) Food Chem. 316, 126327