A green approach for Ochratoxin A determination in coffee infusions

Autores
Cina, Mariel; Ponce, Maria del Valle; Fernandez, Liliana Patricia; Cerutti, Estela Soledad
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ochratoxin A (OTA) is a secondary metabolite of filamentous fungi and is considered within the 2B group by IARC. OTA can be found in a variety of food commodities and beverages. In this study, a new methodology for the detection and quantification of OTA in coffee beverages was developed and validated. The extraction procedure was based on dispersive liquid-liquid microextraction with solidification of a floating organic drop (DLLME-SFO). The extract was analyzed by UHPLC-(ESI+)-MS/MS. The methodology was sensitive, with a LOD and LOQ of 0.3 and 0.9 ng/mL, respectively, and linearity was demonstrated between 0.3 and 70 ng/mL, with a correlation coefficient (R2) of 0,9962. The relative standard deviations varied from 1.1 to 8.7% (n=3). In addition, satisfactory extraction relative recovery was obtained (88.3%, with an enrichment factor of 7-folds). This methodology was evaluated through two green analytical metrics: the Green Certificate and the AGREE software. Thus, an A-category and 0.54 points were obtained, respectively. Finally, the methodology was applied to commercial sugar added-roast coffee (coffee bag) samples.
Fil: Cina, Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Ponce, Maria del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Fernandez, Liliana Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Cerutti, Estela Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Materia
OCHRATOXIN A
INFUSIONS
COFFE SAMPLES
DLLME-SFO
UHPLC-(ESI+)-MS/MS
GREEN QUALITY EVALUATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/220574
Acceder
id CONICETDig_e360224d32fbb0bacac90a6b3a5ce68c
oai_identifier_str oai:ri.conicet.gov.ar:11336/220574
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A green approach for Ochratoxin A determination in coffee infusionsCina, MarielPonce, Maria del ValleFernandez, Liliana PatriciaCerutti, Estela SoledadOCHRATOXIN AINFUSIONSCOFFE SAMPLESDLLME-SFOUHPLC-(ESI+)-MS/MSGREEN QUALITY EVALUATIONhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Ochratoxin A (OTA) is a secondary metabolite of filamentous fungi and is considered within the 2B group by IARC. OTA can be found in a variety of food commodities and beverages. In this study, a new methodology for the detection and quantification of OTA in coffee beverages was developed and validated. The extraction procedure was based on dispersive liquid-liquid microextraction with solidification of a floating organic drop (DLLME-SFO). The extract was analyzed by UHPLC-(ESI+)-MS/MS. The methodology was sensitive, with a LOD and LOQ of 0.3 and 0.9 ng/mL, respectively, and linearity was demonstrated between 0.3 and 70 ng/mL, with a correlation coefficient (R2) of 0,9962. The relative standard deviations varied from 1.1 to 8.7% (n=3). In addition, satisfactory extraction relative recovery was obtained (88.3%, with an enrichment factor of 7-folds). This methodology was evaluated through two green analytical metrics: the Green Certificate and the AGREE software. Thus, an A-category and 0.54 points were obtained, respectively. Finally, the methodology was applied to commercial sugar added-roast coffee (coffee bag) samples.Fil: Cina, Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Ponce, Maria del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Fernandez, Liliana Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Cerutti, Estela Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaAcademic Press Inc Elsevier Science2022-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/220574Cina, Mariel; Ponce, Maria del Valle; Fernandez, Liliana Patricia; Cerutti, Estela Soledad; A green approach for Ochratoxin A determination in coffee infusions; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 114; 7-2022; 1-330889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2022.104777info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:12Zoai:ri.conicet.gov.ar:11336/220574instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:03:13.058CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A green approach for Ochratoxin A determination in coffee infusions
title A green approach for Ochratoxin A determination in coffee infusions
spellingShingle A green approach for Ochratoxin A determination in coffee infusions
Cina, Mariel
OCHRATOXIN A
INFUSIONS
COFFE SAMPLES
DLLME-SFO
UHPLC-(ESI+)-MS/MS
GREEN QUALITY EVALUATION
title_short A green approach for Ochratoxin A determination in coffee infusions
title_full A green approach for Ochratoxin A determination in coffee infusions
title_fullStr A green approach for Ochratoxin A determination in coffee infusions
title_full_unstemmed A green approach for Ochratoxin A determination in coffee infusions
title_sort A green approach for Ochratoxin A determination in coffee infusions
dc.creator.none.fl_str_mv Cina, Mariel
Ponce, Maria del Valle
Fernandez, Liliana Patricia
Cerutti, Estela Soledad
author Cina, Mariel
author_facet Cina, Mariel
Ponce, Maria del Valle
Fernandez, Liliana Patricia
Cerutti, Estela Soledad
author_role author
author2 Ponce, Maria del Valle
Fernandez, Liliana Patricia
Cerutti, Estela Soledad
author2_role author
author
author
dc.subject.none.fl_str_mv OCHRATOXIN A
INFUSIONS
COFFE SAMPLES
DLLME-SFO
UHPLC-(ESI+)-MS/MS
GREEN QUALITY EVALUATION
topic OCHRATOXIN A
INFUSIONS
COFFE SAMPLES
DLLME-SFO
UHPLC-(ESI+)-MS/MS
GREEN QUALITY EVALUATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Ochratoxin A (OTA) is a secondary metabolite of filamentous fungi and is considered within the 2B group by IARC. OTA can be found in a variety of food commodities and beverages. In this study, a new methodology for the detection and quantification of OTA in coffee beverages was developed and validated. The extraction procedure was based on dispersive liquid-liquid microextraction with solidification of a floating organic drop (DLLME-SFO). The extract was analyzed by UHPLC-(ESI+)-MS/MS. The methodology was sensitive, with a LOD and LOQ of 0.3 and 0.9 ng/mL, respectively, and linearity was demonstrated between 0.3 and 70 ng/mL, with a correlation coefficient (R2) of 0,9962. The relative standard deviations varied from 1.1 to 8.7% (n=3). In addition, satisfactory extraction relative recovery was obtained (88.3%, with an enrichment factor of 7-folds). This methodology was evaluated through two green analytical metrics: the Green Certificate and the AGREE software. Thus, an A-category and 0.54 points were obtained, respectively. Finally, the methodology was applied to commercial sugar added-roast coffee (coffee bag) samples.
Fil: Cina, Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Ponce, Maria del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Fernandez, Liliana Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Cerutti, Estela Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
description Ochratoxin A (OTA) is a secondary metabolite of filamentous fungi and is considered within the 2B group by IARC. OTA can be found in a variety of food commodities and beverages. In this study, a new methodology for the detection and quantification of OTA in coffee beverages was developed and validated. The extraction procedure was based on dispersive liquid-liquid microextraction with solidification of a floating organic drop (DLLME-SFO). The extract was analyzed by UHPLC-(ESI+)-MS/MS. The methodology was sensitive, with a LOD and LOQ of 0.3 and 0.9 ng/mL, respectively, and linearity was demonstrated between 0.3 and 70 ng/mL, with a correlation coefficient (R2) of 0,9962. The relative standard deviations varied from 1.1 to 8.7% (n=3). In addition, satisfactory extraction relative recovery was obtained (88.3%, with an enrichment factor of 7-folds). This methodology was evaluated through two green analytical metrics: the Green Certificate and the AGREE software. Thus, an A-category and 0.54 points were obtained, respectively. Finally, the methodology was applied to commercial sugar added-roast coffee (coffee bag) samples.
publishDate 2022
dc.date.none.fl_str_mv 2022-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/220574
Cina, Mariel; Ponce, Maria del Valle; Fernandez, Liliana Patricia; Cerutti, Estela Soledad; A green approach for Ochratoxin A determination in coffee infusions; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 114; 7-2022; 1-33
0889-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/220574
identifier_str_mv Cina, Mariel; Ponce, Maria del Valle; Fernandez, Liliana Patricia; Cerutti, Estela Soledad; A green approach for Ochratoxin A determination in coffee infusions; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 114; 7-2022; 1-33
0889-1575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2022.104777
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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