Concentration of ochratoxin A in wines from supermarkets and stores of Valencian Community (Spain).
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.
Blesa
J
J
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av Vicent Andres Estelles s/n, Burjassot, Valencia 46100, Spain.
Soriano
J M
JM
Moltó
J C
JC
Mañes
J
J
D002853:Chromatography, Liquid; D009793:Ochratoxins / Q000032:analysis*; D012680:Sensitivity and Specificity; D013030:Spain; D013050:Spectrometry, Fluorescence; D014920:Wine / Q000032:analysis*
D009793:Ochratoxins; C025589:ochratoxin A