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This document describes the development of a capillary electrophoresis (CE) method with laser-induced fluorescence (LIF) for quantifying the mycotoxin ochratoxin A (OA) in roasted coffee, corn, and sorghum. The method demonstrated high recovery rates and sensitivity comparable to established high-performance liquid chromatography (HPLC) methods, while reducing organic solvent usage. The CE-LIF technique offers a rapid and efficient approach for detecting OA in various food commodities.

Author

Thais Fernandes

Language

EN