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Pregled bibliografske jedinice broj: 1108990

The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products


Vulić, Ana; Lešić, Tina; Kudumija, Nina; Zadravec, Manuela; Kiš, Maja; Vahčić, Nada; Pleadin, Jelka
The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products // Food control, 123 (2021), 107814, 9 doi:10.1016/j.foodcont.2020.107814 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1108990 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products

Autori
Vulić, Ana ; Lešić, Tina ; Kudumija, Nina ; Zadravec, Manuela ; Kiš, Maja ; Vahčić, Nada ; Pleadin, Jelka

Izvornik
Food control (0956-7135) 123 (2021); 107814, 9

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
cyclopiazonic acid, traditional dry-fermented meat products, occurrence, LC-MS/MS

Sažetak
Cyclopiazonic acid (CPA) is a mycotoxin produced by several moulds of the Aspergillus and the Penicillium genus. Insofar, CPA has been detected in various foods of plant origin, such as peanut, corn, figs, rice, wheat and tomato, but also in food of animal origin, such as cheese, milk and ham. CPA levels in different types of dried meat products are generally unexplored, analytical methods suitable for CPA detection thereby being limited. In view of the above, the objectives of this study were to develop a sensitive analytical method of CPA detection in dryfermented meat products, and to employ this method in the analysis of traditional dry-fermented sausages. The developed analytical method had the LOD (Limit of Detection) of 2.17 μg/kg and the LOQ (Limit of Quantification) of 7.15 μg/kg. The recoveries ranged from 95.49% to 102.05% with the linearity of R2 = 0.996, while the matrix effect in terms of ion enhancement was almost negligible (1.01%). The analyses of 47 traditional dryfermented sausages revealed CPA presence in 7 samples, in the concentration ranging from 2.55 μg/kg to 59.80 μg/kg. The presented method can be further used for the analysis of other types of dry-fermented meat products, especially those longer ripen, on which a mould growth can be substantial.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
IP-2018-01-9017 - Mikotoksini u hrvatskim tradicionalnim mesnim proizvodima: molekularna identifikacija plijesni producenata i procjena izloženosti potrošača (TMPmouldRISK) (Pleadin, Jelka, HRZZ - 2018-01) ( POIROT)

Ustanove:
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Tina Lešić (autor)

Avatar Url Maja Kiš (autor)

Avatar Url Manuela Zadravec (autor)

Avatar Url Nada Vahčić (autor)

Avatar Url Ana Vulić (autor)

Avatar Url Jelka Pleadin (autor)

Avatar Url Nina Kudumija (autor)

Citiraj ovu publikaciju

Vulić, Ana; Lešić, Tina; Kudumija, Nina; Zadravec, Manuela; Kiš, Maja; Vahčić, Nada; Pleadin, Jelka
The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products // Food control, 123 (2021), 107814, 9 doi:10.1016/j.foodcont.2020.107814 (međunarodna recenzija, članak, znanstveni)
Vulić, A., Lešić, T., Kudumija, N., Zadravec, M., Kiš, M., Vahčić, N. & Pleadin, J. (2021) The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products. Food control, 123, 107814, 9 doi:10.1016/j.foodcont.2020.107814.
@article{article, year = {2021}, pages = {9}, DOI = {10.1016/j.foodcont.2020.107814}, chapter = {107814}, keywords = {cyclopiazonic acid, traditional dry-fermented meat products, occurrence, LC-MS/MS}, journal = {Food control}, doi = {10.1016/j.foodcont.2020.107814}, volume = {123}, issn = {0956-7135}, title = {The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products}, keyword = {cyclopiazonic acid, traditional dry-fermented meat products, occurrence, LC-MS/MS}, chapternumber = {107814} }
@article{article, year = {2021}, pages = {9}, DOI = {10.1016/j.foodcont.2020.107814}, chapter = {107814}, keywords = {cyclopiazonic acid, traditional dry-fermented meat products, occurrence, LC-MS/MS}, journal = {Food control}, doi = {10.1016/j.foodcont.2020.107814}, volume = {123}, issn = {0956-7135}, title = {The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products}, keyword = {cyclopiazonic acid, traditional dry-fermented meat products, occurrence, LC-MS/MS}, chapternumber = {107814} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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