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DC Field | Value | Language |
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dc.contributor.author | Peromingo Arévalo, Ana Belén | - |
dc.contributor.author | Rodríguez Jovita, María Mar | - |
dc.contributor.author | Núñez Breña, Félix | - |
dc.contributor.author | Silva, Antonio | - |
dc.contributor.author | Rodríguez Jiménez, Alicia | - |
dc.date.accessioned | 2024-01-31T08:51:12Z | - |
dc.date.available | 2024-01-31T08:51:12Z | - |
dc.date.issued | 2018 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10662/19526 | - |
dc.description.abstract | Se desarrollaron y validaron un método de extracción y un método UHPLC-MS/MS para la cuantificación de CPA en jamón curado. Para optimizar la detección y cuantificación de CPA, se evaluaron la composición de la fase móvil, los caudales, los factores relacionados con el gradiente y los disolventes utilizados para la resuspensión de extractos secos. Además, se probaron cuatro métodos de extracción. La mejor forma de pico y resolución se obtuvieron eluyendo la fase móvil que consiste en tampón de ácido acético-acetato de amonio pH 5,75/metanol en modo gradiente a un caudal de 0,2 ml/min. El método 4 basado en la metodología QuEChERS fue el más efectivo. Casi la mitad de las 61 muestras de jamón curado examinadas estaban contaminadas con CPA, con valores que oscilaban entre 36,1 y 540,1 ng/g. La combinación de un método de extracción basado en QuEChERS y el análisis por UHPLC-MS/MS permite una detección y cuantificación de CPA altamente sensible, rápida, confiable y económica para análisis de rutina en jamón. | es_ES |
dc.description.abstract | An extraction method and an UHPLC–MS/MS method for the quantification of CPA in dry-cured ham were developed and validated. To optimise detection and quantification of CPA, the composition of mobile phase, flow rates, gradient–related factors and solvents used for resuspension of dry extracts were evaluated. Besides, four extraction methods were tested. The best peak shape and resolution were obtained by eluting the mobile phase consisting in acetic acid-ammonium acetate buffer pH 5.75/methanol in gradient mode at a flow rate of 0.2 mL/min. The method 4 relied on the QuEChERS methodology was the most effective one. Almost half of the 61 dry-cured ham samples examined were contaminated with CPA, with values ranging from 36.1 to 540.1 ng/g. The combination of a QuEChERS-based extraction method and analysis by UHPLC–MS/MS allows highly sensitive, fast, reliable and cheap detection and quantification of CPA for routine analysis in ham. | es_ES |
dc.description.sponsorship | This work was supported by the Spanish Ministry of Economy and Competitiveness, Government of Extremadura and FEDER (AGL2013- 45729-P, AGL2016-80209-P, GR15108). Dr. B. Peromingo is recipient of a pre-doctoral fellowship (BES-2014-069484) and Dr. A. Rodríguez was supported by a Juan de la Cierva-Incorporación senior research fellowship (IJCI-2014-20666), both from the Spanish Ministry of Economy and Competitiveness. Technical support provided by Facility of Innovation and Analysis in Animal Source Foodstuffs and Facility of Elemental and Molecular Analysis of SAIUEx (financed by UEX, Junta de Extremadura, MICINN, FEDER and FSE). | es_ES |
dc.format.extent | 8 p. | es_ES |
dc.format.mimetype | application/pdf | en_US |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.subject | UHPLC–MS/MS | es_ES |
dc.subject | Rápido, fácil, barato, efectivo, resistente y seguro (QuEChERS) | es_ES |
dc.subject | Ácido ciclopiazónico | es_ES |
dc.subject | Jamón curado | es_ES |
dc.subject | Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) | es_ES |
dc.subject | Cyclopiazonic acid | es_ES |
dc.subject | Dry-cured ham | es_ES |
dc.title | Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS | es_ES |
dc.type | article | es_ES |
dc.description.version | peerReviewed | es_ES |
europeana.type | TEXT | en_US |
dc.rights.accessRights | closedAccess | es_ES |
dc.subject.unesco | 3104.08 Porcinos | es_ES |
europeana.dataProvider | Universidad de Extremadura. España | es |
dc.identifier.bibliographicCitation | PEROMINGO ARÉVALO, A.B. , RODRÍGUEZ JOVITA, M.M. , NÚÑEZ BREÑA, F. , SILVA, A. y RODRÍGUEZ JIMÉNEZ, A. (2018).Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS. Food Chemistry, 263, 275-282. https://doi.org/10.1016/j.foodchem.2018.04.126 | es_ES |
dc.type.version | publishedVersion | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos | es_ES |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0168160518300060?via%3Dihub | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2018.04.126 | - |
dc.identifier.publicationtitle | Food Chemistry | es_ES |
dc.identifier.publicationfirstpage | 275 | es_ES |
dc.identifier.publicationlastpage | 282 | es_ES |
dc.identifier.publicationvolume | 263 | es_ES |
dc.identifier.e-issn | 1873-7072 | - |
dc.identifier.orcid | 0000-0002-9684-6005 | es_ES |
dc.identifier.orcid | 0000-0002-4069-9739 | es_ES |
dc.identifier.orcid | 0000-0003-0683-7488 | es_ES |
Appears in Collections: | DPAAL - Artículos |
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