title: Natural co-occurrence of ochratoxin A, ochratoxin B and aflatoxins in Sicilian red wines.
abstract: The natural occurrence of ochratoxin A, ochratoxin B, aflatoxin B1, aflatoxin B2, aflatoxin G1 and aflatoxin G2 (OTA, OTB, AFB1, AFB2, AFG1, AFG2) in red wines was investigated by HPLC/FLD after immunoaffinity column clean-up in 57 market samples produced in Sicily (Italy). The results showed a very low incidence of these mycotoxins in analysed samples, confirming the high degree of quality and safety of Sicilian red wines. The results indicated 71.9% and 64.9% positive samples for OTA and OTB respectively, with an average level of 0.13 μg l(-1), well below the European maximum permitted levels (MLs). The aflatoxin most frequently detected in the samples was AFG1, present in 57.9% of samples, while the other aflatoxins were rarely present. Recovery experiments were carried out on eight mycotoxin-free red wines spiked with OTA, OTB, AFB1, AFB2, AFG1 and AFG2 at two different levels. The limits of detection (LODs) in wines were 0.02 µg l(-1) for OTA, 0.04 µg l(-1) for OTB, 0.03 µg l(-1) for AFG1, AFG2 and AFB2, and 0.05 µg l(-1) for AFB1. A good correlation was found, with good performances in term of precision for the method.
authors.affiliation: a Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche (STEBICEF) , University of Palermo , Palermo , Italy.
authors.forename: Vita
authors.initials: V
authors.lastname: Di Stefano
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Avellone
authors.forename: Rosa
authors.initials: R
authors.lastname: Pitonzo
authors.forename: Valentina Giusi
authors.initials: VG
authors.lastname: Capocchiano
authors.forename: Alessia
authors.initials: A
authors.lastname: Mazza
authors.forename: Nicola
authors.initials: N
authors.lastname: Cicero
authors.forename: Giacomo
authors.initials: G
authors.lastname: Dugo
mesh_terms: D016604:Aflatoxin B1 / Q000032:analysis; D000348:Aflatoxins / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005453:Fluorescence; D005506:Food Contamination / Q000032:analysis*; D008452:Maximum Allowable Concentration; D009793:Ochratoxins / Q000032:analysis*; D012680:Sensitivity and Specificity; D012802:Sicily; D014920:Wine / Q000032:analysis*
chemical_list: D000348:Aflatoxins; D009793:Ochratoxins; C025589:ochratoxin A; C027955:aflatoxin G1; C029754:aflatoxin G2; C029753:aflatoxin B2; D016604:Aflatoxin B1; C045354:ochratoxin B
keywords: HPLC/FLD analysis; aflatoxin B1; aflatoxin B2; aflatoxin G1; aflatoxin G2; immunoaffinity column; ochratoxin A; ochratoxin B; wine