Table 3.

Summary of the electrochemical aptamer-based assays developed for OTA analysis.

Method	Working range (ng/mL)	LOD (ng/mL)	Sample	Sample preparation	Electrochemical detection	Reference
Labeled Enzyme	0.78–8.74	0.07 ± 0.01	Wheat	Extraction acetonitrile/water (6:4) (v/v)	DPV	[84]
	0.11–15	0.11	Wine	PVP, adjusting to pH7.2 after filtration	DPV	[85]
	0.05–2.56	0.05	Beer	Sonication, adjusting to pH7.4 after filtration	Amperometry	[86]
Methylene Blue	0.1–20	0.03	Wine	Solid phase extraction column	CV	[87]
	0.001–1	0.00095	Wine	No pretreatment	SWV	[88]
Label-free	0.1–10	0.1	-----	------------------------------------	EIS	[89]
	0.04–40	0.048	Coffee, flour, wine	10% (w/v) of sample matrix was spiked with OTA	EIS	[90]
	0.005–10	0.001	Wheat	Extraction acetonitrile: water (60/40) (v/v)	CV	[91]
	0.0005–10	0.0002	Wine	Extraction acetonitrile/water (6:4) (v/v)	SWSV	[92]
	0.00125–0.5	0.00025	Beer	Sonication, adjusting to pH 7.4 after filtration	EIS	[93]
	0.00012–0.0055	0.00012	Beer	Sonication, adjusting to pH 7.4 after filtration	EIS	[94]
	0.12–8.5	0.1	Beer	Sonication, adjusting to pH 7.4 after filtration	DPV	[95]

Notes: DPV: Differential Pulse Voltammetry; CV: Cyclic Voltammetry; SWV: Square Wave Voltammetry; SWSV: Square Wave Stripping Voltammetry; EIS: Electrochemical Impedance Spectroscopy.