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Publicação
Determination of ochratoxin A in bread: evaluation of microwave-assisted extraction using an orthogonal composite design coupled with response surface methodology
Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Ochratoxin A Liquid chromatography Microwave assisted extraction Bread
Contexto Educativo
Citação
Editora
Springer