Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry

YILMAZ C., KOCADAĞLI T., GÖKMEN V.

Food Chemistry, cilt.427, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 427
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.foodchem.2023.136766
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: 2-Arachidonoylglycerol, Anandamide, Endocannabinoids, Fermented foods, Oleoyldopamine, Oleoylethanolamide, Oleoylphenylalanine
  • Hacettepe Üniversitesi Adresli: Evet

Özet

An analytical method was developed for the determination of endocannabinoids and endocannabinoid-like compounds using ultra high performance liquid chromatography tandem mass spectrometry in fermented food products. Extraction optimization and method validation were carried out to detect 36 endocannabinoids and endocannabinoid-like compounds including N-acylethanolamines, N-acylamino acids, N-acylneurotransmitters, monoacylglycerols and primary fatty acid amides using 7 isotope labelled internal standards in foods. The method was able to detect precisely these compounds with good linearity (R2 > 0.982), reproducibility (0.1–14.4%), repeatability (0.3–18.4%), recovery (>67%) and high sensitivity. The limit of detection ranged between 0.01 and 4.30 ng/mL, and of quantitation between 0.02 and 14.2 ng/mL. Fermented sausage and cheese as animal-origin fermented foods and cocoa powder as plant-origin fermented foods were found to be rich in endocannabinoids and endocannabinoid-like compounds. N-Acylamino acids and N-acylneurotransmitters detected for the first time in fermented foods will provide important preliminary information for future studies.