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Green extraction approach based on μSPEed® followed by HPLC-MS/MS for the determination of atropine and scopolamine in tea and herbal tea infusions

2022-11Journal article Open access
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datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
dc.contributor.authorGonzález-Gómez, Lorena
dc.contributor.authorPereira, Jorge A. M.
dc.contributor.authorMorante-Zarcero, Sonia
dc.contributor.authorCâmara, José S.
dc.contributor.authorSierra, Isabel
dc.contributor.authorAugusto Machado Pereira, Jorge
dc.contributor.authorCâmara, José
dc.date.accessioned2025-06-13T10:28:04Z
dc.date.available2025-06-13T10:28:04Z
dc.date.issued2022-11
dc.description.abstractliquid chromatography-tandem mass spectrometry (HPLC-MS/MS) has been proposed for the analysis of atropine and scopolamine in tea and herbal tea infusions. For this, a digiVOL® Digital Syringe was used with different sorbents and working conditions to obtain a fast and efficient µSPEed® extraction. The best performance was achieved with a PS/DVB sorbent phase, sample loading of 5 × 500 µL and elution with 2 × 100 µL aliquots of methanol. The strategy based on µSPEed® followed by HPLC-MS/MS was validated, attaining quantitation limits lower than 0.15 ng mL− 1 and recoveries between 94 and 106% for both analytes and applied to seventeen tea and herbal tea infusions. Fourteen infusions showed contamination with one or both analytes above the maximum content legislated (sum of atropine and scopolamine < 0.2 ng mL− 1).eng
dc.identifier.citationGonzález-Gómez, L., Pereira, J. A., Morante-Zarcero, S., Câmara, J. S., & Sierra, I. (2022). Green extraction approach based on μSPEed® followed by HPLC-MS/MS for the determination of atropine and scopolamine in tea and herbal tea infusions. Food Chemistry, 394, 133512.
dc.identifier.doi10.1016/j.foodchem.2022.133512
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.13/7302
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofFood Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectμSPEed®
dc.subjectAtropine
dc.subjectScopolamine
dc.subjectTea and herbal teas
dc.subjectInfusions
dc.subjectHPLC-MS/MS
dc.subject.
dc.subjectCentro de Química da Madeira
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.titleGreen extraction approach based on μSPEed® followed by HPLC-MS/MS for the determination of atropine and scopolamine in tea and herbal tea infusionseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.titleFood Chemistry
oaire.citation.volume394
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameAugusto Machado Pereira
person.familyNameCâmara
person.givenNameJorge
person.givenNameJosé
person.identifierG-3003-2013
person.identifier.ciencia-idEC12-EE8F-50E8
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0003-0316-5348
person.identifier.orcid0000-0003-1965-3151
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
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