High-resolution Orbitrap™-based mass spectrometry for rapid detection of peanuts in nuts

Abstract

Peanut represents one of the most harmful allergenic foods capable of triggering severe and sometimes lethal reactions in allergic consumers upon ingestion of even small amounts. Several proteins capable of inducing allergic reactions that have been recognised by patients’ IgE antibodies have been identified from this nut source. Methods mainly based on ELISA assays have been developed in order to detect peanuts in several food commodities. In addition LC-MS/MS methods based on different mass analysers have also been devised for tracing peanut contamination in different foods achieving low limits of detection. The applicability of a benchtop high-resolution Exactive™ mass spectrometer has never been investigated for the rapid screening of peanut contamination in complex food matrices like mixtures of nuts. We report in this paper the design of suitable peanut markers and the development of an high-resolution Orbitrap™ mass spectrometer-based method for peanut detection in a mixture of nuts species. With this aim, different types of samples were prepared: (1) nuts-based powder made up of a mixture of hazelnuts, pistachios, almonds and walnuts; and (2) nuts powder fortified with peanuts. Different levels of fortifications were produced and the applicability of the method was tested. Finally, a subset of six peptides fulfilling specific analytical requirements was chosen to check the suitability of the method tailored to the detection of peanuts in nuts-based products, and two of them, peptides VYD and WLG, were selected as quantitative markers. The method proved to be a suitable screening tool to assess the presence of traces of peanuts in other tree nuts with a limit of detection as low as 4 µg of peanuts proteins or 26 µg of peanuts in 1 g of matrix.

Graphical Abstract

Keywords:

• peanuts
• tree-nuts
• allergens
• high resolution-mass spectrometry
• Exactive
• markers

Acknowledgements

The Besana group S.p.A., and in particular Mr Renato Paladino, are kindly acknowledged for providing the different varieties of nuts, and for fruitful discussions. The authors are also thankful to Giuseppe Panzarini for his technical help in the HPLC-MS analysis.

Additional information

Funding

This work was funded by the project Safe&Smart – Nuove tecnologie abilitanti per la food safety e l’integrità delle filiere agroalimentari – National CL.AN-Cluster agroalimentare nazionale.