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RESEARCH PRODUCT

Concentration of ochratoxin A in wines from supermarkets and stores of Valencian Community (Spain)

Jordi MañesJesús BlesaJuan Carlos MoltóJosé Miguel Soriano

subject

WineOchratoxin AChromatographybiologyDaily intakeOrganic Chemistryfood and beveragesWineGeneral Medicinebiology.organism_classificationOchratoxinsSensitivity and SpecificityBiochemistryHigh-performance liquid chromatographyValencian communityAnalytical Chemistrychemistry.chemical_compoundSpectrometry FluorescencechemistrySpainPenicilliumMycotoxinOchratoxinChromatography Liquid

description

Ochratoxin A (OTA) is a mycotoxin produced by fungi species belonging to the genera Aspergillus and Penicillium being isolated in alcoholic beverages. The aim of this work is developed and applied a procedure for the analysis of OTA in wines. An analytical method based on immunoaffinity column (IAC) for clean-up, liquid chromatography with fluorescence detection (LC-FD), and LC-FD after of OTA methylation was used to determine the occurrence of OTA in wines. Recoveries of this mycotoxin spiked to red wines at 0.5 ng/ml level were >90% with an average of relative standards deviations of 4%. Furthermore, 116 wine samples from designation of origin (DO) and three samples from food stores of Valencian Community (Spain) were examined for the occurrence of OTA being the levels of this mycotoxin ranged from <0.01 to 0.76 ng/ml. Finally, the estimated daily intake of OTA in this study was 0.15 ng/kg bw per day.

yearjournalcountryeditionlanguage
2004-11-24Journal of Chromatography A
https://doi.org/10.1016/j.chroma.2004.04.058