Abstract
Goitrin and thiouracil belong to the thyreostats, a
group of compounds that inhibit the thyroid function;
thyreostats can be divided into two main groups: naturally
occurring compounds, mainly originated from glucosinolates,
and xenobiotic (thyreostatic drugs) compounds, used as
growth-promoting agents and performance enhancers in
food-producing animals. Recently, thiouracil was detected at
low levels in urine and cow milk samples and a natural origin
due to ingestion of Brassicaceae-rich feed was demonstrated.
Considering that the natural occurrence of both goitrin and
thiouracil can be due to the same type of feeding for cattle, a
liquid chromatography–tandem mass spectrometry (LC-MS/
MS) method for their simultaneous determination at trace
levels in milk and cheese was developed. Then, a limited
survey and a study to evaluate their carry-over from milk to
curd and ripened cheese were carried out. For both compounds,
the limit of detection (LOD) and the limit of quantification
(LOQ) were 0.07 and 0.20 μg L−1 in milk, and 0.05
and 0.16 μg kg−1 in cheese; the average recovery values were
above 80 %. In milk, their incidence was very high (≥95 %);
the maximum value was 3.6 and 8.7 μg L−1 for goitrin and
thiouracil, respectively. In cheese, only thiouracil was detected
at levels close to those in milk. During cheese-making, both
compounds remained mainly in the whey; during ageing,
goitrin content decreased quickly and it was never detected
after 2 months of ripening.
Lingua originale | English |
---|---|
pagine (da-a) | 2952-2959 |
Rivista | Food Analytical Methods |
Volume | 9 |
DOI | |
Stato di pubblicazione | Pubblicato - 2016 |
Keywords
- Goitrin
- Milk
- Thiouracil
- cheese