Optimisation of a sample preparation method for the determination of fumonisin B-1 in rice

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dc.contributor.authorPetrarca, Mateus Henrique [UNESP]
dc.contributor.authorRodrigues, Maria Isabel
dc.contributor.authorRossi, Elizeu Antonio [UNESP]
dc.contributor.authorSylos, Célia Maria de [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.date.accessioned2015-03-18T15:53:30Z
dc.date.available2015-03-18T15:53:30Z
dc.date.issued2014-09-01
dc.description.abstractA simple, rapid and cost-effective sample preparation method for the determination of fumonisin B-1 in rice was optimised using a strategy of sequential experimental designs. Initially, a Plackett-Burman design was applied to select the statistically significant variables for the determination of fumonisin B-1, and then, a central composite rotatable design was used to define the optimal conditions of these variables. The method involves extraction with a 50% acetonitrile aqueous solution and glacial acetic acid, liquid-liquid partitioning with addition of anhydrous sodium sulphate and sodium chloride, followed by dispersive SPE clean-up with diatomaceous earth. The final extract was analysed by HPLC-FLD after precolumn derivatisation with ortho-phthaldialdehyde. The optimised method was validated for selectivity, linearity, matrix effect, limits of detection and quantification, trueness, and precision, and then applied to commercial samples of polished rice. This is the first report of the occurrence of fumonisin B-1 in commercial samples of polished rice from the Southeast region of Brazil. (C) 2014 Elsevier Ltd. All rights reserved.en
dc.description.affiliationSao Paulo State Univ UNESP, Fac Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.description.affiliationUniv Campinas UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083970 Campinas, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ UNESP, Fac Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent270-277
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2014.02.126
dc.identifier.citationFood Chemistry. Oxford: Elsevier Sci Ltd, v. 158, p. 270-277, 2014.
dc.identifier.doi10.1016/j.foodchem.2014.02.126
dc.identifier.issn0308-8146
dc.identifier.lattes3242858535763793
dc.identifier.lattes2531102466457738
dc.identifier.urihttp://hdl.handle.net/11449/116548
dc.identifier.wosWOS:000335805600036
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Chemistry
dc.relation.ispartofjcr4.946
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFumonisin B-1en
dc.subjectRiceen
dc.subjectSample preparationen
dc.subjectPlackett-Burman designen
dc.subjectResponse surface methodologyen
dc.subjectIn-house validationen
dc.titleOptimisation of a sample preparation method for the determination of fumonisin B-1 in riceen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes3242858535763793
unesp.author.lattes2531102466457738
unesp.author.orcid0000-0002-3709-5731[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt

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Artigos - Alimentos e Nutrição - FCFAR