OBJECTIVE: In this study, we report a rapid method for the residue analysis of IND and its metabolites, viz., IND-carboxylic acid, diaminotriazine, and triazine indanone in a wide range of palm oil matrices using liquid chromatography-tandem mass spectrometry (LC-MS/MS).
METHOD: The optimized sample preparation workflows included two options: (1) acetonitrile extraction (QuEChERS workflow), followed by freezing at -80°C and (2) acetonitrile extraction, followed by cleanup through a C18 solid phase extraction (SPE) cartridge. The optimized LC runtime was 7 min. All these analytes were estimated by LC-MS/MS multiple reaction monitoring.
RESULTS: Both sample preparation methods provided similar method performance and acceptable results. The limit of quantification (LOQ) of IND, IND-carboxylic acid, and triazine indanone was 0.001 mg/kg. For diaminotriazine, the LOQ was 0.005 mg/kg. The method accuracy and precision complied with the SANTE/12682/2019 guidelines of analytical quality control.
CONCLUSIONS: The potentiality of the method lies in a high throughput analysis of IND and its metabolites in a single chromatographic run with high selectivity and sensitivity. Considering its fit-for-purpose performance, the method can be implemented in regulatory testing of IND residues in a wide range of palm oil matrices that are consumed and traded worldwide.
HIGHLIGHTS: This work has provided a validated method for simultaneous residue analysis of indaziflam and its metabolites in crude palm oil and its derived matrices with high sensitivity, selectivity, and throughput.
RESULTS: The key volatile compounds and aroma profile of six pineapple varieties grown in Malaysia were investigated by gas chromatography-olfactometry (GC-O), gas-chromatography-mass spectrometry and qualitative descriptive sensory analysis. A total of 59 compounds were determined by GC-O and aroma extract dilution analysis. Among these compounds, methyl-2-methylbutanoate, methyl hexanoate, methyl-3-(methylthiol)-propanoate, methyl octanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone, δ-octalactone, 2-methoxy-4-vinyl phenol, and δ-undecalactone contributed greatly to the aroma quality of the pineapple varieties, due to their high flavour dilution factor. The aroma of the pineapples was described by seven sensory terms as sweet, floral, fruity, fresh, green, woody and apple-like.
CONCLUSION: Inter-relationship between the aroma-active compounds and the pineapples revealed that 'Moris' and 'MD2' covaried majorly with the fruity esters, and the other varieties correlated with lesser numbers of the fruity esters. Hierarchical cluster analysis (HCA) was used to establish similarities among the pineapples and the results revealed three main groups of pineapples.