The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish

Detalhes bibliográficos
Autor(a) principal: Campanharo, Sarah Chagas
Data de Publicação: 2023
Outros Autores: da Silva, Agnaldo Fernando Baldo, Bleuzen, Anaïs, da Silva, Jonas Joaquim Mangabeira, de Freitas, Lucas Victor Pereira, Assane, Inácio Mateus [UNESP], Pilarski, Fabiana [UNESP], Paschoal, Jonas Augusto Rizzato
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.foodchem.2022.134852
http://hdl.handle.net/11449/247848
Resumo: An analytical method for the determination of erythromycin A (ERY) residues in fish fillet was developed, optimized, and validated employing a modified QuEChERS procedure associated to DLLME technique as a preconcentration step. The obtained LOD and the LOQ were 0.1 µg kg−1 and 1 µg kg−1, respectively. The validated method provides linearity in the range of 1 to 20 µg kg−1, precision (CV < 6.3 %) and accuracy (recovery ranging from 103 to 110 %). The procedure was applied in an experimental study to evaluate the residual depletion profile of ERY in fish (Piaractus mesopotamicus) after oral administration. The treatment was carried out at a daily dose of 100 mg (kg BW)-1 of ERY, for 7 consecutive days and with an average water temperature of 30 °C. A withdrawal time of 240°-day was estimated for eliminating ERY residues at concentration levels below the maximum residue limit considered (MRL 100 µg kg−1).
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spelling The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fishAquacultureDLLMEErythromycinFood safetyQuEChERSVeterinary drugs residuesAn analytical method for the determination of erythromycin A (ERY) residues in fish fillet was developed, optimized, and validated employing a modified QuEChERS procedure associated to DLLME technique as a preconcentration step. The obtained LOD and the LOQ were 0.1 µg kg−1 and 1 µg kg−1, respectively. The validated method provides linearity in the range of 1 to 20 µg kg−1, precision (CV < 6.3 %) and accuracy (recovery ranging from 103 to 110 %). The procedure was applied in an experimental study to evaluate the residual depletion profile of ERY in fish (Piaractus mesopotamicus) after oral administration. The treatment was carried out at a daily dose of 100 mg (kg BW)-1 of ERY, for 7 consecutive days and with an average water temperature of 30 °C. A withdrawal time of 240°-day was estimated for eliminating ERY residues at concentration levels below the maximum residue limit considered (MRL 100 µg kg−1).School of Pharmaceutical Sciences of Ribeirao Preto Department of Biomolecular Sciences University of Sao Paulo (USP), SPEcole de Biologie Industrielle Ingénieurs BioindustriesLaboratory of Microbiology and Parasitology of Aquatic Organisms Sao Paulo State University (Unesp) Aquaculture Center of Unesp, SPFaculdade de Ciências Agrárias Universidade Zambeze (UniZambeze), UlónguèGraduate Program in Agricultural and Livestock Microbiology Sao Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences, SPLaboratory of Microbiology and Parasitology of Aquatic Organisms Sao Paulo State University (Unesp) Aquaculture Center of Unesp, SPGraduate Program in Agricultural and Livestock Microbiology Sao Paulo State University (Unesp) School of Agricultural and Veterinarian Sciences, SPUniversidade de São Paulo (USP)Ingénieurs BioindustriesUniversidade Estadual Paulista (UNESP)Universidade Zambeze (UniZambeze)Campanharo, Sarah Chagasda Silva, Agnaldo Fernando BaldoBleuzen, Anaïsda Silva, Jonas Joaquim Mangabeirade Freitas, Lucas Victor PereiraAssane, Inácio Mateus [UNESP]Pilarski, Fabiana [UNESP]Paschoal, Jonas Augusto Rizzato2023-07-29T13:27:29Z2023-07-29T13:27:29Z2023-03-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodchem.2022.134852Food Chemistry, v. 405.1873-70720308-8146http://hdl.handle.net/11449/24784810.1016/j.foodchem.2022.1348522-s2.0-85141512146Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Chemistryinfo:eu-repo/semantics/openAccess2024-04-09T15:37:02Zoai:repositorio.unesp.br:11449/247848Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:48:56.378915Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish
title The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish
spellingShingle The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish
Campanharo, Sarah Chagas
Aquaculture
DLLME
Erythromycin
Food safety
QuEChERS
Veterinary drugs residues
title_short The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish
title_full The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish
title_fullStr The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish
title_full_unstemmed The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish
title_sort The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish
author Campanharo, Sarah Chagas
author_facet Campanharo, Sarah Chagas
da Silva, Agnaldo Fernando Baldo
Bleuzen, Anaïs
da Silva, Jonas Joaquim Mangabeira
de Freitas, Lucas Victor Pereira
Assane, Inácio Mateus [UNESP]
Pilarski, Fabiana [UNESP]
Paschoal, Jonas Augusto Rizzato
author_role author
author2 da Silva, Agnaldo Fernando Baldo
Bleuzen, Anaïs
da Silva, Jonas Joaquim Mangabeira
de Freitas, Lucas Victor Pereira
Assane, Inácio Mateus [UNESP]
Pilarski, Fabiana [UNESP]
Paschoal, Jonas Augusto Rizzato
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade de São Paulo (USP)
Ingénieurs Bioindustries
Universidade Estadual Paulista (UNESP)
Universidade Zambeze (UniZambeze)
dc.contributor.author.fl_str_mv Campanharo, Sarah Chagas
da Silva, Agnaldo Fernando Baldo
Bleuzen, Anaïs
da Silva, Jonas Joaquim Mangabeira
de Freitas, Lucas Victor Pereira
Assane, Inácio Mateus [UNESP]
Pilarski, Fabiana [UNESP]
Paschoal, Jonas Augusto Rizzato
dc.subject.por.fl_str_mv Aquaculture
DLLME
Erythromycin
Food safety
QuEChERS
Veterinary drugs residues
topic Aquaculture
DLLME
Erythromycin
Food safety
QuEChERS
Veterinary drugs residues
description An analytical method for the determination of erythromycin A (ERY) residues in fish fillet was developed, optimized, and validated employing a modified QuEChERS procedure associated to DLLME technique as a preconcentration step. The obtained LOD and the LOQ were 0.1 µg kg−1 and 1 µg kg−1, respectively. The validated method provides linearity in the range of 1 to 20 µg kg−1, precision (CV < 6.3 %) and accuracy (recovery ranging from 103 to 110 %). The procedure was applied in an experimental study to evaluate the residual depletion profile of ERY in fish (Piaractus mesopotamicus) after oral administration. The treatment was carried out at a daily dose of 100 mg (kg BW)-1 of ERY, for 7 consecutive days and with an average water temperature of 30 °C. A withdrawal time of 240°-day was estimated for eliminating ERY residues at concentration levels below the maximum residue limit considered (MRL 100 µg kg−1).
publishDate 2023
dc.date.none.fl_str_mv 2023-07-29T13:27:29Z
2023-07-29T13:27:29Z
2023-03-30
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.foodchem.2022.134852
Food Chemistry, v. 405.
1873-7072
0308-8146
http://hdl.handle.net/11449/247848
10.1016/j.foodchem.2022.134852
2-s2.0-85141512146
url http://dx.doi.org/10.1016/j.foodchem.2022.134852
http://hdl.handle.net/11449/247848
identifier_str_mv Food Chemistry, v. 405.
1873-7072
0308-8146
10.1016/j.foodchem.2022.134852
2-s2.0-85141512146
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chemistry
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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