Choi, B. Kim, J. H. Lee, K. S. Kim, C., I Lee, J. Y. Park, H. M. 2024-01-19T09:33:52Z 2024-01-19T09:33:52Z 2023-06-29 2023-04 1985-4668 https://pubs.kist.re.kr/handle/201004/113795 Mycotoxins are natural toxins that consist of secondary metabolites produced by fungal species of Aspergillus, Fusarium, and Penicillium. The present work aimed to validate the analytical method for detecting multimycotoxins (aflatoxin B1, B2, G1, G2, fumonisin B1, B2, ochratoxin A, and zearalenone) in roasted coffee samples using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Eight stable 13C isotope -labelled internal standards were used for quantification, and an immunoaffinity column (IAC) was used for sample pre-treatment to eliminate interferences. Calibration curves showed good fitness (R2 > 0.995) for all mycotoxins tested. The method detection limit (MDL) and method quantification limit (MQL) for eight mycotoxins were in the range of 0.002 -0.2 and 0.005 -0.5 ng/g, respectively. The recoveries ranged from 98.2 to 111% at three concentrations. The coefficients of variation (CVs) ranged from 1.2 to 14% intraday, and 1.4 to 13% interday. These results were within the acceptable range of the Codex Alimentarius Commission (CAC), thus indicating that the validated method could be suitable for multimycotoxin detection in roasted coffee samples. English Universiti Putra Malaysia Analytical method for multimycotoxins in roasted coffee samples using liquid chromatography-tandem mass spectrometry Article 10.47836/ifrj.30.2.18 1 International Food Research Journal, v.30, no.2, pp.487 - 496 International Food Research Journal 30 2 487 496 Y scie scopus 000993035700018 2-s2.0-85159393750 Food Science & Technology Food Science & Technology Article MULTIPLE MYCOTOXINS WHEAT-FLOUR OCHRATOXIN AFLATOXINS FUSARIUM EXTRACTION TOXICITY ARABICA FUNGI ASSAY roasted coffee mycotoxin method validation immunoaffinity column LC-MS MS