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Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction methodology for multi-mycotoxins in maize

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Abstract
Effective management of mycotoxins rely on stringent regulation and routine surveillance of food/feed commodifies via efficient analysis, hence the continuous need for improved methods. The present study developed, optimized and validated a modified pressurized hot water extraction (PHWE) method for the simultaneous extraction of multi-mycotoxins from maize and subsequent quantification on LC-MS/MS. The PHWE system was modified using ethanol (EtOH) as a cosolvent, while a numerical modelling approach, the central composite design (CCD), was adopted for the optimization of the extraction conditions. Using the optimized method, it was possible to effectively extract and quantify 15 different mycotoxins from maize in a single step with satisfactory linearities (0.986-0.999), recoveries (14-124%) and other associated method validation parameters. Further efficacious application of the method to real samples re-affirmed the prospects of PHWE as a suitable, cost-effective and greener alternative to traditional methods of mycotoxin extraction.
Keywords
Mycotoxins, Pressurized hot water extraction, Chemometric-assisted optimization, Central composite design, MASS-SPECTROMETRIC METHOD, CENTRAL COMPOSITE DESIGN, LC-MS/MS, FOOD, OCHRATOXIN, CEREALS, OIL

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MLA
Gbashi, Sefater, et al. “Development, Chemometric-Assisted Optimization and in-House Validation of a Modified Pressurized Hot Water Extraction Methodology for Multi-Mycotoxins in Maize.” FOOD CHEMISTRY, vol. 307, 2020.
APA
Gbashi, S., Njobeh, P. B., De Saeger, S., De Boevre, M., & Madala, N. E. (2020). Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction methodology for multi-mycotoxins in maize. FOOD CHEMISTRY, 307.
Chicago author-date
Gbashi, Sefater, Patrick Berka Njobeh, Sarah De Saeger, Marthe De Boevre, and Ntakadzeni Edwin Madala. 2020. “Development, Chemometric-Assisted Optimization and in-House Validation of a Modified Pressurized Hot Water Extraction Methodology for Multi-Mycotoxins in Maize.” FOOD CHEMISTRY 307.
Chicago author-date (all authors)
Gbashi, Sefater, Patrick Berka Njobeh, Sarah De Saeger, Marthe De Boevre, and Ntakadzeni Edwin Madala. 2020. “Development, Chemometric-Assisted Optimization and in-House Validation of a Modified Pressurized Hot Water Extraction Methodology for Multi-Mycotoxins in Maize.” FOOD CHEMISTRY 307.
Vancouver
1.
Gbashi S, Njobeh PB, De Saeger S, De Boevre M, Madala NE. Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction methodology for multi-mycotoxins in maize. FOOD CHEMISTRY. 2020;307.
IEEE
[1]
S. Gbashi, P. B. Njobeh, S. De Saeger, M. De Boevre, and N. E. Madala, “Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction methodology for multi-mycotoxins in maize,” FOOD CHEMISTRY, vol. 307, 2020.
@article{8646451,
  abstract     = {Effective management of mycotoxins rely on stringent regulation and routine surveillance of food/feed commodifies via efficient analysis, hence the continuous need for improved methods. The present study developed, optimized and validated a modified pressurized hot water extraction (PHWE) method for the simultaneous extraction of multi-mycotoxins from maize and subsequent quantification on LC-MS/MS. The PHWE system was modified using ethanol (EtOH) as a cosolvent, while a numerical modelling approach, the central composite design (CCD), was adopted for the optimization of the extraction conditions. Using the optimized method, it was possible to effectively extract and quantify 15 different mycotoxins from maize in a single step with satisfactory linearities (0.986-0.999), recoveries (14-124%) and other associated method validation parameters. Further efficacious application of the method to real samples re-affirmed the prospects of PHWE as a suitable, cost-effective and greener alternative to traditional methods of mycotoxin extraction.},
  articleno    = {125526},
  author       = {Gbashi, Sefater and Njobeh, Patrick Berka and De Saeger, Sarah and De Boevre, Marthe and Madala, Ntakadzeni Edwin},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keywords     = {Mycotoxins,Pressurized hot water extraction,Chemometric-assisted optimization,Central composite design,MASS-SPECTROMETRIC METHOD,CENTRAL COMPOSITE DESIGN,LC-MS/MS,FOOD,OCHRATOXIN,CEREALS,OIL},
  language     = {eng},
  pages        = {9},
  title        = {Development, chemometric-assisted optimization and in-house validation of a modified pressurized hot water extraction methodology for multi-mycotoxins in maize},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2019.125526},
  volume       = {307},
  year         = {2020},
}

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