Ochratoxin a contents in wine: comparison of organically and conventionally produced products.
Ochratoxin A (OTA) content was determined in 44 organically and conventionally produced wines originating from different geographical regions. Wine samples were extracted using a series of C18 and mixed-bed solid-phase cartridges and analyzed by HPLC with fluorescence detection. The identity of the mycotoxin was confirmed using liquid chromatography-tandem mass spectrometry. Recoveries were in excess of 90%, intraday precisions were better than 6%, and the interday variation was 15%. Limit of detection was 0.05 microg/L (HPLC). All sampled wines contained OTA below the level permitted by the European Union of 2 microg/L, ranging from not detectable (nd) to 0.75 microg/L for red wines (n = 26), from nd to 0.092 microg/L for rosé wines (n = 2), and from nd to 0.22 microg/L for white wines (n = 16). The concentration of OTA in organically produced wines (nd to 0.72 microg/L, median 0.092 microg/L, n = 19) was not significantly different from that in conventional products (nd to 0.75 microg/L, median 0.066 microg/L, n = 25) as assessed by a Mann-Whitney statistical test (p = 0.54).
Chiodini
Alessandro M
AM
Institute for Risk Assessment Sciences, Division Public Health and Food Safety, Utrecht University, PO Box 80175, NL-3508 TD Utrecht, The Netherlands.
Scherpenisse
Peter
P
Bergwerff
Aldert A
AA
D002851:Chromatography, High Pressure Liquid; D058870:Food, Organic / Q000032:analysis*; D009793:Ochratoxins / Q000032:analysis*; D014920:Wine / Q000032:analysis*
D009793:Ochratoxins; C025589:ochratoxin A