Table 2.

Recovery of OTA from spiked corn flour and groundnut samples using HPLC.

Real sample matrices	Spiked OTA concentration (μg/mL)	Recovered concentration	Average recovery	% CV
Corn flour	2	ND	ND	ND
	5	2.18 ± 1.16	43.61 ± 2.18	0.87
	10	6.51 ± 2.31	65.11 ± 0.76	0.94
	20	14.78 ± 1.22	73.90 ± 3.27	1.56
	40	34.52 ± 1.18	86.32 ± 2.26	1.83
	60	52.20 ± 3.30	87.10 ± 1.82	2.22
Groundnut	2	ND	ND	ND
	5	2.10 ± 1.43	42.01 ± 1.31	1.821
	10	5.84 ± 1.11	58.40 ± 1.43	1.65
	20	13.28 ± 4.32	66.40 ± 1.22	2.87
	40	34.16 ± 3.44	85.40 ± 2.19	3.21
	60	51.62 ± 3.13	86.03 ± 2.64	3.69