Álvarez Llamas, GloriaMaes, XavierMuñoz-García, EstherVillalba, MayteRodríguez, RosalíaPérez-Gordo, MarinaVivanco, FernandoPérez-Gordo, CarlosCuesta-Herranz, Javier2023-06-182023-06-182015-030308-8146 (print) ; 1873-7072 (on line)10.1016/j.foodchem.2015.02.139https://hdl.handle.net/20.500.14352/24150Mustard 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 5 ng). Sin a 1 was detected in mustard sauces and salty biscuit (19 ± 3 mg/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.engjournal articlehttp://www.sciencedirect.com/science/article/pii/S0308814615003428open access577.1616-056.3AllergensHidden allergenLC–MSMustard allergyQuantificationSin a 1SRMAlergologíaBioquímica (Biología)3207.01 Alergias2302 Bioquímica