title: Assessment of ochratoxin A occurrence in Argentine red wines using a novel sensitive quechers-solid phase extraction approach prior to ultra high performance liquid chromatography-tandem mass spectrometry methodology.
abstract: BACKGROUND
  The assessment of ochratoxin A (OTA) in wine is relevant for food safety and its continuous control allows to reduce the risk of intake. Thus, a novel sensitive QuEChERS-SPE (Quick, Easy, Cheap, Effective, Rugged and Safe - Solid Phase Extraction) pretreatment prior to liquid chromatography coupled to tandem mass spectrometry was developed for the determination of OTA in red wine samples from different grape-growing regions in Argentine.
  
  
  RESULTS
  A sensitive methodology was achieved and thus the limits of detection and quantification were 0.02 and 0.05 µg L-1, respectively. Recoveries ranged from 89.0% to 105.3%. The method was applied to 136 red wine samples (Argentina's flagship varieties: Malbec and Cabernet Sauvignon) from ten grape-growing regions, during vintages 2013-2015. Although all of the samples investigated were contaminated with OTA (concentrations ranged from 0.02 to 0.98 µg L-1), the levels detected were lower than the maximum allowable concentration limit of 2.0 µg L-1established by international regulations.
  
  
  CONCLUSIONS
  The methodology proposed is suitable for reliable OTA analysis in red wines. Similarly, the values obtained from the samples analyzed were in accordance with the current regulations and, as a consequence, preventive actions to reduce this mycotoxin incidence can be undertaken. © 2016 Society of Chemical Industry.
authors.affiliation: Instituto de Química de San Luis (CONICET-UNSL), Laboratorio de Espectrometría de Masas, Bloque III, Avda. Ejército de los Andes 950, San Luis, Argentina.
authors.forename: Leonardo
authors.initials: L
authors.lastname: Mariño-Repizo
authors.affiliation: Instituto Nacional de Vitivinicultura (INV), Avda. San Martín 430, Mendoza, Argentina.
authors.forename: Raquel
authors.initials: R
authors.lastname: Gargantini
authors.affiliation: Instituto Nacional de Vitivinicultura (INV), Avda. San Martín 430, Mendoza, Argentina.
authors.forename: Humberto
authors.initials: H
authors.lastname: Manzano
authors.affiliation: Instituto de Química de San Luis (CONICET-UNSL), Laboratorio de Espectrometría de Masas, Bloque III, Avda. Ejército de los Andes 950, San Luis, Argentina.
authors.forename: Julio
authors.initials: J
authors.lastname: Raba
authors.affiliation: Instituto de Química de San Luis (CONICET-UNSL), Laboratorio de Espectrometría de Masas, Bloque III, Avda. Ejército de los Andes 950, San Luis, Argentina.
authors.forename: Soledad
authors.initials: S
authors.lastname: Cerutti
mesh_terms: D001118:Argentina; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D009183:Mycotoxins / Q000032:analysis* / Q000302:isolation & purification*; D009793:Ochratoxins / Q000032:analysis* / Q000302:isolation & purification*; D052616:Solid Phase Extraction / Q000379:methods*; D053719:Tandem Mass Spectrometry / Q000379:methods*; D014920:Wine / Q000032:analysis*
chemical_list: D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A
keywords: Argentinean red wines; QuEChERS; UHPLC-MS/MS; ochratoxin A