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2024

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cc-by (c) Javier Giménez-López, et al., 2024
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/222433

Search for biomarkers for the LC-ESI-QqQ determination of Phenoxymethylpenicillin treatment in raw and cooked chicken meat samples

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Recurs relacionat

https://doi.org/doi: 10.1021/acs.jafc.4c02060

Resum

The high standards required for food safety make it necessary to trace unambiguously raw or cooked food products coming from medicated animals. Nevertheless, considering the lability of β-lactams and their degradation, the detection of the presence of antibiotics in meat either raw or submitted to a cooking process is not easily affordable. To achieve this goal, an evaluation of the effect of common domestic cooking procedures, such as boiling and grilling, on the fate of phenoxymethylpenicillin (PENV) residues was performed. Finally, in this work, the penilloic acid from PENV (MET02) and the corresponding penicilloic acid (PENV-HYDRO) are suggested as biomarkers. These compounds present the highest relative abundances 5 days after the treatment was stopped (5PT) and show enough thermal stability to be considered suitable biomarker candidates for the pharmacological treatment instead of the parent compound. Nevertheless, the peaks corresponding to MET02 are significantly more intense than those for PENV-HYDRO, which makes preferential the use of MET02 to perform the control of samples.

Matèries

Antibiòtics, Olis i greixos, Carn d'aviram

Matèries (anglès)

Antibiotics, Oils and fats, Poultry as food

Citació

Col·leccions

Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Citació

GIMÉNEZ-LÓPEZ, Javier, et al. Search for biomarkers for the LC-ESI-QqQ determination of Phenoxymethylpenicillin treatment in raw and cooked chicken meat samples. Journal of Agricultural and Food Chemistry. 2024. Vol. 72, num. 13393-13401. ISSN 0021-8561. [consulted: 9 of August of 2026]. Available at: https://hdl.handle.net/2445/222433

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