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Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products

Nikki De Clercq, Els Van Pamel, Els Van Coillie, Geertrui Vlaemynck, Frank Devlieghere UGent, Bruno De Meulenaer UGent and Els Daeseleire (2016) FOOD ANALYTICAL METHODS. 9(2). p.370-377
abstract
A sensitive high-performance liquid chromatography-UV (HPLC-UV) method, based on the Association of Analytical Communities (AOAC) Official method 2000.02, was developed and validated for the high-throughput analysis of patulin in in vitro experiments on apple puree agar medium (APAM). The importance of repeating the ethyl acetate extraction step at liquid-liquid extraction (LLE) was examined, as well as the extent of patulin degradation during the sodium carbonate clean-up. In addition to this alkaline clean-up, the efficiency of using an Oasis HLB or C-18 cartridge as solid-phase extraction (SPE) clean-up was compared. This resulted in a two-step ethyl acetate LLE, followed by an Oasis HLB SPE clean-up, without alkaline clean-up conditions. The method was fully validated for APAM, cloudy apple juice, and apple puree. Average patulin recoveries at levels of 100, 500, and 1000 mu g kg(-1) of APAM varied between 95 and 113 % over 3 independent days, with an interday precision (RSDR) of 5 to 10 %. Recovery experiments carried out with the spiked apple juice (at 50 mu g kg(-1)) and apple puree (10 mu g kg(-1)) showed average recovery rates laying between 80-101 % (RSDR = 12 %) and 77-100 % (RSDR = 9 %), respectively. This method offered a detection limit of 3-4 mu g kg(-1) and a quantification limit of 5-8 mu g kg(-1) for APAM, apple juice, and puree.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
HPLC-UV, LIQUID-CHROMATOGRAPHIC METHOD, Solid-phase extraction (SPE) clean-up, Liquid-liquid extraction (LLE), Patulin, Apple products, SOLID-PHASE EXTRACTION, JUICE, FOOD
journal title
FOOD ANALYTICAL METHODS
Food Anal. Meth.
volume
9
issue
2
pages
370 - 377
Web of Science type
Article
Web of Science id
000368697800010
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.038 (2016)
JCR rank
42/129 (2016)
JCR quartile
2 (2016)
ISSN
1936-9751
DOI
10.1007/s12161-015-0190-y
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
7153524
handle
http://hdl.handle.net/1854/LU-7153524
date created
2016-03-17 14:19:17
date last changed
2016-12-19 15:45:38
@article{7153524,
  abstract     = {A sensitive high-performance liquid chromatography-UV (HPLC-UV) method, based on the Association of Analytical Communities (AOAC) Official method 2000.02, was developed and validated for the high-throughput analysis of patulin in in vitro experiments on apple puree agar medium (APAM). The importance of repeating the ethyl acetate extraction step at liquid-liquid extraction (LLE) was examined, as well as the extent of patulin degradation during the sodium carbonate clean-up. In addition to this alkaline clean-up, the efficiency of using an Oasis HLB or C-18 cartridge as solid-phase extraction (SPE) clean-up was compared. This resulted in a two-step ethyl acetate LLE, followed by an Oasis HLB SPE clean-up, without alkaline clean-up conditions. The method was fully validated for APAM, cloudy apple juice, and apple puree. Average patulin recoveries at levels of 100, 500, and 1000 mu g kg(-1) of APAM varied between 95 and 113 \% over 3 independent days, with an interday precision (RSDR) of 5 to 10 \%. Recovery experiments carried out with the spiked apple juice (at 50 mu g kg(-1)) and apple puree (10 mu g kg(-1)) showed average recovery rates laying between 80-101 \% (RSDR = 12 \%) and 77-100 \% (RSDR = 9 \%), respectively. This method offered a detection limit of 3-4 mu g kg(-1) and a quantification limit of 5-8 mu g kg(-1) for APAM, apple juice, and puree.},
  author       = {De Clercq, Nikki and Van Pamel, Els and Van Coillie, Els and Vlaemynck, Geertrui and Devlieghere, Frank and De Meulenaer, Bruno and Daeseleire, Els},
  issn         = {1936-9751},
  journal      = {FOOD ANALYTICAL METHODS},
  keyword      = {HPLC-UV,LIQUID-CHROMATOGRAPHIC METHOD,Solid-phase extraction (SPE) clean-up,Liquid-liquid extraction (LLE),Patulin,Apple products,SOLID-PHASE EXTRACTION,JUICE,FOOD},
  language     = {eng},
  number       = {2},
  pages        = {370--377},
  title        = {Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products},
  url          = {http://dx.doi.org/10.1007/s12161-015-0190-y},
  volume       = {9},
  year         = {2016},
}

Chicago
De Clercq, Nikki, Els Van Pamel, Els Van Coillie, Geertrui Vlaemynck, Frank Devlieghere, Bruno De Meulenaer, and Els Daeseleire. 2016. “Optimization and Validation of a Method Without Alkaline Clean-up for Patulin Analysis on Apple Puree Agar Medium (APAM) and Apple Products.” Food Analytical Methods 9 (2): 370–377.
APA
De Clercq, Nikki, Van Pamel, E., Van Coillie, E., Vlaemynck, G., Devlieghere, F., De Meulenaer, B., & Daeseleire, E. (2016). Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products. FOOD ANALYTICAL METHODS, 9(2), 370–377.
Vancouver
1.
De Clercq N, Van Pamel E, Van Coillie E, Vlaemynck G, Devlieghere F, De Meulenaer B, et al. Optimization and validation of a method without alkaline clean-up for patulin analysis on apple puree agar medium (APAM) and apple products. FOOD ANALYTICAL METHODS. 2016;9(2):370–7.
MLA
De Clercq, Nikki, Els Van Pamel, Els Van Coillie, et al. “Optimization and Validation of a Method Without Alkaline Clean-up for Patulin Analysis on Apple Puree Agar Medium (APAM) and Apple Products.” FOOD ANALYTICAL METHODS 9.2 (2016): 370–377. Print.