Identification and quantification of Fava bean in food

Shira Rosencwaig, National Public Health Laboratory, MOH, Tel Aviv, Israel (shira.r@phlta.health.gov.il)

G6PD enzyme deficiency is the most common hereditary-metabolic disease in the world, it affects approximately 400 million people worldwide (approximately 5% of the world's population) with a high prevalence mainly in Africa and the Middle East. People with G6PD enzyme deficiency may suffer from hemolysis in various disease states, upon exposure to oxidizing substances such as various medications and following the digestion of fava beans.

Fava beans may cause hemolytic anemia in people with G6PD enzyme deficiency due to two aminopyrimidine glycoside molecules produced by the plant: Vicine and Convicine, which are found in fava beans in relatively high concentrations. Following hydrolysis in the digestive system Vicine and Convicine release aglycone derivatives; Divicine and Isouramyl, respectively. These two derivatives were found to cause hemolysis.

Several papers were published in which Vicine and Convicine were quantified in fava beans by chromatographic methods.

We will demonstrate our LC-MS/MS method for identification and quantification of Vicine and Convicine in various complex processed foods.