Dye residues in aquaculture products: Targeted and metabolomics mass spectrometric approaches to track their abuse

E. Dubreil (1) , S. Mompelat (1) , V. Kromer (1) , Y. Guitton (2) , M. Danion (3) , T. Morin (3) , D. Hurtaud-Pessel (1) , E. Verdon (1)

1 Laboratoire de Fougères - ANSES
2 LABERCA - Laboratoire d'étude des Résidus et Contaminants dans les Aliments
3 Laboratoire de Ploufragan - Plouzané

The aim of the study was to initiate an exhaustive strategy of control by implementing both targeted and non-targeted metabolomics approaches. A LC-MS/MS method including an oxidative step for most of dyes was developed and validated to target the analysis of 14 residues belonging to different families of dyes. The method was suitable for the quantitative confirmation of 13 dyes at low ppb levels. The metabolomics approach objective was to compare fingerprints between farmed fish treated with malachite green and farmed fish treated with victoria pure blue bo. Analytical information on modifications in the metabolome of muscle, liver and plasma was exploited by HRMS following by multivariate statistics and revealed some direct or endogenous metabolites among relevant mass features contributing to the constructed models. These two approaches, either appropriate biomarkers either enlarged targeted dyes are explored concomitantly to help improving the strategy for tracking new illegal practices in aquaculture.

Keywords: aquaculture; dye; analysis; mass spectrometry; metabolomic; malachite green; Victoria pure blue bo; food safety

Keywords: aquaculutre; colorant; résidus; analyse; spectrométrie de masse; métabolomique; métabolite; vert de malachite; Victoria blue BO; sécurité des aliments

Domains: Analytical chemistry

E. Dubreil, S. Mompelat, V. Kromer, Y. Guitton, M. Danion, et al.. Dye residues in aquaculture products: Targeted and metabolomics mass spectrometric approaches to track their abuse: Dye residues in aquaculture products: targeted and metabolomics mass spectrometric approaches to track their abuse. Food Chemistry, 2019, 294, pp.355-367. ⟨10.1016/j.foodchem.2019.05.056⟩. ⟨anses-02156779⟩