Table 4.
Analytical methods for OTA determination.
| Methods | Matrix | LOD * | LOQ * | Ref. |
|---|---|---|---|---|
| LC-MS | Cheese | 0.05 µg/kg | 0.15 µg/kg | [143] |
| LC-MS/MS | Bovine meat | 0.059–291.36 μg/kg | 0.081–328.13 μg/kg | [144] |
| 2D-HPLC | Beer, wine, corn, coffee | 21.2 pg/mL | 64.3 pg/mL | [145] |
| HPLC-MS/MS | Maize | 0.26 μg/kg | 0.87 μg/kg | [146] |
| UHPLC-MS/MS | Coffee | 3 pg/g | 1 pg/g | [121] |
| HPLC-fluorescence detection (FLD) | Spices | 0.03 ng/g | 1.0 ng/g | [147] |
| LC- LC-MS/MS | Cereals | 1 pg/kg | _ | [148] |
| Nanofluid extraction coupled with HPLC with fluorescence detector HPLC–FLD | Food | 0.2 μg/kg | 0.5 μg/kg | [122] |
| SPE–HPLC | Wine | 0.03 µg/L | 0.10 µg/L | [149] |
| qPCR | Coffee | 3.85 × 103 copies of the PKS gene | _ | [150] |
| magnetic beads (MBS) ELISA | Cereal | 0.07 ng/mL | 0.249–5.28 ng/mL | [151] |
| magnetic solid-phase extraction (MSPE) GC-MS/MS | Beer, Chinese Baijiu and vinegar | 0.03 µg/L | 0.1–800 μg/L | [152] |
| ELISA | Cereals | 0.001 ng/mL | 0.003–0.673 ng/mL | [142] |
| Electrochemical aptamer sensors | Food | 6.5 µM | _ | [153] |
| Photoluminescence immunosensor | Food commodities | 0.01 ng/mL | _ | [154] |
| Nanobody (Nb) Förster Resonance Energy Transfer (FRET) immunosensor | Cereal | 5 pg/mL | _ | [155] |
| Electrochemical (EC) sensors | Food | 0.38 ng/mL | 1–20 ng/mL | [156] |
| Aptamer based sensors | Food | 0.88 pg/mL | 1 pg to 300 ng/mL | [157] |
| Fluonanobodies (FN) nanosensor | Cereals | 5 pg/mL | 5–5000 pg/mL | [10] |
| Quartz crystal microbalance with dissipation monitoring (QCM-D) | Red wine | 0.16 ng/mL | 0.55 ng/mL | [158] |
| FRET-LFI | Coffee | 0.88 ng/mL | _ | [159] |
* LOD: Limit of detection; LOQ: Limit of quantification.