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Development of an LC-MS/MS method for the detection of traces of peanut allergens in chili pepper

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Abstract
The recent detection of nuts (including peanut) in spices across the globe has led to enormous recalls of several spices and food products in the last two years. The lack of validated detection methods specific for spices makes it difficult to assess allergen presence at trace levels. Because of the urgent need for confirmation of possible peanut presence in chili peppers, an LC-MS/MS method was optimized and developed for this particular food matrix. Although several studies optimized LC-MS detection strategies specific for peanuts, the presence of complex components in the spices (e.g., phenolic components) makes method optimization and validation necessarily. Focus was laid on validation of the method with real incurred chili peppers (whereby a known amount of peanut is added) at low concentrations, to deal with possible matrix interferences. LC-MS/MS proves to be a good alternative to the currently most applied methods (ELISA and RT-PCR) and can be used as a complementary method of analysis when results are unclear. Peanut marker peptides were selected based on their abundancy in digested incurred chili peppers. The limit of detection was determined to be 24 ppm (mg peanut/kg), a level whereby the risk for potential allergic reactions is zero, considering the typical portion size of spices. The chili pepper powder under investigation proved to contain low levels of peanuts after LC-MS/MS, ELISA, and RT-PCR testing.
Keywords
Allergens, UHPLC-MS/MS method, Peanut in chili pepper, Incurred food matrices, TANDEM MASS-SPECTROMETRY, FOOD ALLERGENS, CHROMATOGRAPHY

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Chicago
Vandekerckhove, Marjolein, Bart Van Droogenbroeck, Marc De Loose, Isabel Taverniers, Els Daeseleire, Philippe Gevaert, Hilde Lapeere, and Christof Van Poucke. 2017. “Development of an LC-MS/MS Method for the Detection of Traces of Peanut Allergens in Chili Pepper.” Analytical and Bioanalytical Chemistry 409 (22): 5201–5207.
APA
Vandekerckhove, Marjolein, Van Droogenbroeck, B., De Loose, M., Taverniers, I., Daeseleire, E., Gevaert, P., Lapeere, H., et al. (2017). Development of an LC-MS/MS method for the detection of traces of peanut allergens in chili pepper. ANALYTICAL AND BIOANALYTICAL CHEMISTRY, 409(22), 5201–5207.
Vancouver
1.
Vandekerckhove M, Van Droogenbroeck B, De Loose M, Taverniers I, Daeseleire E, Gevaert P, et al. Development of an LC-MS/MS method for the detection of traces of peanut allergens in chili pepper. ANALYTICAL AND BIOANALYTICAL CHEMISTRY. 2017;409(22):5201–7.
MLA
Vandekerckhove, Marjolein, Bart Van Droogenbroeck, Marc De Loose, et al. “Development of an LC-MS/MS Method for the Detection of Traces of Peanut Allergens in Chili Pepper.” ANALYTICAL AND BIOANALYTICAL CHEMISTRY 409.22 (2017): 5201–5207. Print.
@article{8539238,
  abstract     = {The recent detection of nuts (including peanut) in spices across the globe has led to enormous recalls of several spices and food products in the last two years. The lack of validated detection methods specific for spices makes it difficult to assess allergen presence at trace levels. Because of the urgent need for confirmation of possible peanut presence in chili peppers, an LC-MS/MS method was optimized and developed for this particular food matrix. Although several studies optimized LC-MS detection strategies specific for peanuts, the presence of complex components in the spices (e.g., phenolic components) makes method optimization and validation necessarily. Focus was laid on validation of the method with real incurred chili peppers (whereby a known amount of peanut is added) at low concentrations, to deal with possible matrix interferences. LC-MS/MS proves to be a good alternative to the currently most applied methods (ELISA and RT-PCR) and can be used as a complementary method of analysis when results are unclear. Peanut marker peptides were selected based on their abundancy in digested incurred chili peppers. The limit of detection was determined to be 24 ppm (mg peanut/kg), a level whereby the risk for potential allergic reactions is zero, considering the typical portion size of spices. The chili pepper powder under investigation proved to contain low levels of peanuts after LC-MS/MS, ELISA, and RT-PCR testing.},
  author       = {Vandekerckhove, Marjolein and Van Droogenbroeck, Bart and De Loose, Marc and Taverniers, Isabel and Daeseleire, Els and Gevaert, Philippe and Lapeere, Hilde and Van Poucke, Christof},
  issn         = {1618-2642},
  journal      = {ANALYTICAL AND BIOANALYTICAL CHEMISTRY},
  language     = {eng},
  number       = {22},
  pages        = {5201--5207},
  title        = {Development of an LC-MS/MS method for the detection of traces of peanut allergens in chili pepper},
  url          = {http://dx.doi.org/10.1007/s00216-017-0506-4},
  volume       = {409},
  year         = {2017},
}

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