000087736 001__ 87736
000087736 005__ 20200217131912.0
000087736 0247_ $$2doi$$a10.1007/s12550-017-0287-9
000087736 0248_ $$2sideral$$a100776
000087736 037__ $$aART-2017-100776
000087736 041__ $$aeng
000087736 100__ $$0(orcid)0000-0002-2469-0363$$aHerrera, Marta$$uUniversidad de Zaragoza
000087736 245__ $$aSurvey of moniliformin in wheat- and corn-based products using a straightforward analytical method
000087736 260__ $$c2017
000087736 5060_ $$aAccess copy available to the general public$$fUnrestricted
000087736 5203_ $$aA straightforward analytical method was developed and validated to determine the mycotoxin moniliformin in cereal-based foods. Moniliformin is extracted with water and quantified with liquid chromatography tandem mass spectrometry, and its presence confirmed with liquid chromatography-Orbitrap-high-resolution mass spectrometry. The method was validated for flour, bread, pasta and maize samples in terms of linearity, matrix effect, recovery, repeatability and limit of quantification. Quantification was conducted by matrix-matched calibration. Positive samples were confirmed by standard addition. Recovery ranged from 77 to 114% and repeatability from 1 to 14%. The limit of quantification, defined as the lowest concentration tested at which the validation criteria of recovery and repeatability were fulfilled, was 10 µg/kg. The method was applied to 102 cereal-based food samples collected in the Netherlands and Germany. Moniliformin was not detected in bread samples. One of 22 flour samples contained moniliformin at 10.6 µg/kg. Moniliformin occurred in seven out of 25 pasta samples at levels around 10 µg/kg. Moniliformin (MON) was present in eight out of 23 maize products at levels ranging from 12 to 207 µg/kg.
000087736 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A01
000087736 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000087736 590__ $$a2.854$$b2017
000087736 591__ $$aTOXICOLOGY$$b37 / 94 = 0.394$$c2017$$dQ2$$eT2
000087736 591__ $$aMYCOLOGY$$b9 / 29 = 0.31$$c2017$$dQ2$$eT1
000087736 592__ $$a0.684$$b2017
000087736 593__ $$aBiotechnology$$c2017$$dQ2
000087736 593__ $$aToxicology$$c2017$$dQ2
000087736 593__ $$aMicrobiology$$c2017$$dQ3
000087736 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000087736 700__ $$aVan Dam, Ruud
000087736 700__ $$aSpanjer, Martien
000087736 700__ $$ade Stoppelaar, Joyce
000087736 700__ $$aMol, Hans
000087736 700__ $$ade Nijs, Monique
000087736 700__ $$aLópez, Patricia
000087736 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000087736 773__ $$g33, 4 (2017), 333-341$$pMycotoxin res.$$tMycotoxin Research$$x0178-7888
000087736 8564_ $$s864065$$uhttps://zaguan.unizar.es/record/87736/files/texto_completo.pdf$$yVersión publicada
000087736 8564_ $$s30889$$uhttps://zaguan.unizar.es/record/87736/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000087736 909CO $$ooai:zaguan.unizar.es:87736$$particulos$$pdriver
000087736 951__ $$a2020-02-17-12:32:12
000087736 980__ $$aARTICLE