Natural occurrence of fumonisin B2 in red wine from Italy.
The potential risk of exposure to fumonisin B(2) (FB(2)) in the grape-wine chain has recently been revealed after a report of Aspergillus niger in grapes and its ability to produce FB(2) and FB(4). The occurrence of these two fumonisins in wine was investigated by LC/MS/MS in 51 market samples (45 red, five white and one rose wine) produced in various Italian regions. Nine samples of red wine were found to be contaminated by fumonisin B(2) at levels ranging from 0.4 to 2.4 ng/ml, while FB(4) was not detected in any of the tested samples. This is the first report on the natural occurrence of FB(2) in wine, indicating that, although at low levels, there is a potential risk of FB(2) exposure for the wine-consumer.
Logrieco
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Institute of Sciences of Food Production, Bari, Italy. antonio.logrieco@ispa.cnr.it
Ferracane
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Visconti
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Ritieni
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D002851:Chromatography, High Pressure Liquid; D005506:Food Contamination; D037341:Fumonisins / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification; D007558:Italy; D057230:Limit of Detection; D015203:Reproducibility of Results; D021241:Spectrometry, Mass, Electrospray Ionization; D053719:Tandem Mass Spectrometry; D014920:Wine / Q000009:adverse effects / Q000032:analysis*
D037341:Fumonisins; C056934:fumonisin B2; C076287:fumonisin B4