| Full text | |
| Author(s): |
Total Authors: 3
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| Affiliation: | [1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci & Nutr, Campinas - Brazil
[2] Univ Estadual Campinas, Pluridisciplinary Ctr Chem Biol & Agr Res, Av Alexandre Cazelatto 999, BR-13148218 Paulinia, SP - Brazil
Total Affiliations: 2
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| Document type: | Journal article |
| Source: | Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure; v. 38, n. 10 JUL 2021. |
| Web of Science Citations: | 0 |
| Abstract | |
The influence of fish burger preparation and frying on residual levels of enrofloxacin (ENR) and ciprofloxacin (CIP) was evaluated. For this purpose, a high-throughput liquid chromatography-mass spectrometry analytical method for the quantitation of ENR and CIP residues in tilapia products (fillet, raw fish burger and fried fish burger) was developed and validated based on European and Brazilian guidelines. Sample preparation was accomplished by extraction with acidified acetonitrile followed by clean-up with hexane. Chromatographic analysis was performed on a C-18 column using isocratic elution with 0.1% formic acid and acetonitrile (85:15 v:v). The analytical method showed suitable performance to quantify the residual levels of ENR and CIP in the studied matrices. No reduction in the residual levels of ENR and CIP was observed during fish burger preparation and only a 10% reduction occurred as a consequence of frying, indicating that both compounds were stable to the preparation of the fish burger and to frying conditions. (AU) | |
| FAPESP's process: | 13/50452-5 - Veterinary drugs: development and validation of bioanalytical methods using LC-MS/MS and MALDI-TOF-MS and its applications in sanitary surveillance and the development of fish farming in Brazil |
| Grantee: | Felix Guillermo Reyes Reyes |
| Support Opportunities: | Research Grants - Research Partnership for Technological Innovation - PITE |