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Determination of ochratoxin A in bread: evaluation of microwave-assisted extraction using an orthogonal composite design coupled with response surface methodology

2013Journal article Open access
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dc.contributor.authorPaíga, Paula
dc.contributor.authorMorais, Simone
dc.contributor.authorOliva-Teles, Maria Teresa
dc.contributor.authorCorreia, Manuela
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorSousa, Ana M. M.
dc.contributor.authorGonçalves, Maria Pilar
dc.contributor.authorDuarte, S. C.
dc.contributor.authorPena, Angelina
dc.contributor.authorLino, C. M.
dc.date.accessioned2014-01-17T15:05:31Z
dc.date.available2014-01-17T15:05:31Z
dc.date.issued2013
dc.description.abstractAn 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.por
dc.identifier.doi10.1007/s11947-012-0876-8pt_PT
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.urihttp://hdl.handle.net/10400.22/3352
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.relation.ispartofseriesFood and Bioprocess Technology; Vol. 6, Issue 9
dc.relation.publisherversionhttp://link.springer.com/article/10.1007%2Fs11947-012-0876-8por
dc.subjectOchratoxin Apor
dc.subjectLiquid chromatographypor
dc.subjectMicrowave assisted extractionpor
dc.subjectBreadpor
dc.titleDetermination of ochratoxin A in bread: evaluation of microwave-assisted extraction using an orthogonal composite design coupled with response surface methodologypor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage2477por
oaire.citation.issueIssue 9por
oaire.citation.startPage2466por
oaire.citation.titleFood and Bioprocess Technologypor
oaire.citation.volumeVol. 6por
person.familyNamePaíga
person.familyNameMorais
person.familyNameDelerue-Matos
person.givenNamePaula
person.givenNameSimone
person.givenNameCristina
person.identifier1668889
person.identifier1598822
person.identifier.ciencia-id331A-5D6A-D3C8
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0002-9593-1355
person.identifier.orcid0000-0001-6433-5801
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridQ-4930-2018
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id6506638953
person.identifier.scopus-author-id7007053747
person.identifier.scopus-author-id6603741848
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication4a0677dc-0b54-4831-aa9a-4a73f0df911d
relation.isAuthorOfPublication7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscovery09f6a7bd-2f15-42b0-adc5-04bd22210519

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