Naturally occurring indole-3-acetic acid in foods: a need for review of the current risk management measures in the EU.
Nicolas Christinat, Thomas Stroheker, Flavia Badoud, Marion Ernest, Thierry Delatour, Birgit Christall, Alejandro Rodarte, Rebeca Fernandez, Olga Kuchma, Richard H Stadler
Author Information
Nicolas Christinat: Institute of Food Safety and Analytical Sciences, Nestl�� Research, Lausanne, Switzerland.
Thomas Stroheker: Institute of Food Safety and Analytical Sciences, Nestl�� Research, Lausanne, Switzerland. ORCID
Flavia Badoud: Institute of Food Safety and Analytical Sciences, Nestl�� Research, Lausanne, Switzerland. ORCID
Marion Ernest: Institute of Food Safety and Analytical Sciences, Nestl�� Research, Lausanne, Switzerland.
Thierry Delatour: Institute of Food Safety and Analytical Sciences, Nestl�� Research, Lausanne, Switzerland. ORCID
Indole-3-acetic acid (IAA) is a natural plant hormone which can also be used as a plant growth regulator. However, its usage on crops is not permitted in the EU, with a maximum residue limit (MRL) currently set at 0.1���mg kg for all food commodities. As available data on the occurrence of IAA in food commodities are limited, this work aims at evaluating the amount of IAA in important food commodities such as coffee and cereals, but also selected processed ingredients such as cocoa and malt. In total, 133 samples representing 18 different food commodities were analysed for the occurrence of free IAA using a liquid chromatography high resolution mass spectrometry method. IAA was detected in all samples except malt powders and tomatoes. The analysed crops were either grown under conventional, organic, or strictly controlled (i.e. excluding the use of IAA as pesticide/plant growth regulator) farming conditions. No significant differences in the amounts of IAA were found in crops grown under the three different farming conditions. A high percentage of the samples (63%) showed levels of free IAA above the EU MRL. We therefore conclude that the natural abundance of IAA was not properly assessed prior to the establishment of some current EU MRLs. Based on the natural occurrence of IAA in a wide range of foods; we question the need for an MRL for IAA in plant-based foods.
