Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/3352
Título: Determination of ochratoxin A in bread: evaluation of microwave-assisted extraction using an orthogonal composite design coupled with response surface methodology
Autor: Paíga, Paula
Morais, Simone
Oliva-Teles, Maria Teresa
Correia, Manuela
Delerue-Matos, Cristina
Sousa, Ana M. M.
Gonçalves, Maria Pilar
Duarte, S. C.
Pena, Angelina
Lino, C. M.
Palavras-chave: Ochratoxin A
Liquid chromatography
Microwave assisted extraction
Bread
Data: 2013
Editora: Springer
Relatório da Série N.º: Food and Bioprocess Technology; Vol. 6, Issue 9
Resumo: An analytical method using microwave-assisted extraction (MAE) and liquid chromatography (LC) with fluorescence detection (FD) for the determination of ochratoxin A (OTA) in bread samples is described. A 24 orthogonal composite design coupled with response surface methodology was used to study the influence of MAE parameters (extraction time, temperature, solvent volume, and stirring speed) in order to maximize OTA recovery. The optimized MAE conditions were the following: 25 mL of acetonitrile, 10 min of extraction, at 80 °C, and maximum stirring speed. Validation of the overall methodology was performed by spiking assays at five levels (0.1–3.00 ng/g). The quantification limit was 0.005 ng/g. The established method was then applied to 64 bread samples (wheat, maize, and wheat/maize bread) collected in Oporto region (Northern Portugal). OTAwas detected in 84 % of the samples with a maximum value of 2.87 ng/g below the European maximum limit established for OTA in cereal products of 3 ng/g.
Peer review: yes
URI: http://hdl.handle.net/10400.22/3352
ISSN: 1935-5130
1935-5149
Versão do Editor: http://link.springer.com/article/10.1007%2Fs11947-012-0876-8
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