Person:
Pastor Vargas, Carlos

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First Name
Carlos
Last Name
Pastor Vargas
URI
https://hdl.handle.net/20.500.14352/76123
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Químicas
Department
Bioquímica y Biología Molecular
Area
Bioquímica y Biología Molecular
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Author: Cuesta-Herranz, Javier × Subject: 543 ×

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    Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food
    (Food Chemistry, 2015) Posada-Ayala, Maria; Álvarez Llamas, Gloria; Maroto, Aroa; Maes, Xavier; Muñoz-Garcia, Esther; Villalba Díaz, María Teresa; Rodríguez García, Rosalía; Perez-Gordo, Marina; Vivanco Martínez, Fernando; Pastor Vargas, Carlos; Cuesta-Herranz, Javier
    Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to mass spectrometry. Mustard allergen Sin a 1 was purified from yellow mustard seeds. Sin a 1 was detected with a total of five peptides showing a linear response (lowest LOD was 5ng). Sin a 1 was detected in mustard sauces and salty biscuit (19±3mg/kg) where mustard content is not specified. Sin a 1, used as an internal standard, allowed quantification of this mustard allergen in foods. A novel LC/MS/MS SRM-based method has been developed to detect and quantify the presence of mustard. This method could help to detect mustard allergen Sin a 1 in processed foods and protect mustard-allergic consumers.