Comparison of methods for the determination of ochratoxin A in wine

Leitner, Alexander; Zöllner, Peter; Paolillo, Ada; Stroka, J; Papadopoulou-Bouraoui, Andri; Jaborek, Sabine; Anklam, Elke; Lindner, Wolfgang

doi:10.1016/s0003-2670(01)01483-0

Cited by 88 publications

(70 citation statements)

References 13 publications

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“…The method was validated by adding OTA to five wine samples (previously analyzed to be OTA-free) at the levels of 0.001, 0.005, 0.01, 0.1, 1.0, 2.0, 10 and 35 µg/L 20,23 . The mean recovery was 88.4% for the red wines and 76.6% for the white wines.…”

Section: Validationmentioning

confidence: 99%

“…In addition, particular uses of chitosan and chitin glucan have been reported as effective and non allergenic for removing OTA from wines. Chitin, chitosan and derivatives are nontoxic biodegradable polymers that can remove metals and organic contaminants from foodstuffs 8,9,23 and are also listed as processing aids (clarifying, agents/filtration, aids/flocculating agents) for fruit juices and nectars 23 . For wine enriched in OTA, treatments with chitin-glucan, chitin, chitin glucan hydrolysate, or chitosan were carried out at doses of 2 and 5 g L -1 .…”

Section: Introductionmentioning

confidence: 99%

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Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process

Anlı

Vural

Bayram

2011

Journal of the Institute of Brewing

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In this study, 28 red and 18 white musts, from seven different local wineries in Turkey, were investigated to determine their ochratoxin A (OTA) content following the 2006 harvest period. The removal conditions of OTA during the main stages of the wine making processes (alcoholic fermentation, malolactic fermentation, racking, fining and storage) were investigated using HPLC techniques. In addition, the removal of OTA from two samples of red musts containing more than 1.0 µg/L of OTA and one sample of white must containing 0.83 µg/L of OTA were studied. The percentage of OTA removal in the final wine was found to be 41.8% (Sample A) and 53.7% (Sample B) in red wine and 44.7% in the white wine. The activated carbon had no greater effect on removing OTA than the other fining agents. The wine bottle ageing processes decreased the OTA content of the red wine between 11.8% and 17.6% during 12 and 18 months of storage, respectively. The 24 month ageing period did not affect the OTA level of the red wine further compared to the 18 month period.

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Section: Validationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process

Anlı

Vural

Bayram

2011

Journal of the Institute of Brewing

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“…For OTA detoxification with chemical compounds, many adsorbent materials such as activated charcoal, cholestyramine, sodium and calcium aluminium silicates, bentonite, wood fragments and yeast have been tested 16,68,84,88,95,100,122 . Some of the aforementioned were tested in vivo; however, their activity was not as high as expected except for activated charcoal 54,106 .…”

Section: Detoxification Of Ochratoxin Amentioning

confidence: 99%

Ochratoxin A and Brewing Technology: A Review

Anlı

Alkış

2010

Journal of the Institute of Brewing

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Ochratoxins are a hazardous group of mycotoxins produced as secondary metabolites by several fungi of the Aspergillus and Penicillium families. Ochratoxins have been detected and determined in foods and beverages, including barley, malt and beer, at ppb levels. Varied analytical methods have been developed for the detection of ochratoxin A [OTA] in cereals and beer. Ochratoxin A has hazardous effects on health and has been classified within group 2B, as a possible human carcinogen by IARC. Scientists have expressed great concern about the presence of ochratoxin A in foods. In this article, chemical structure, biosynthesis by microorganisms, analytical methods for testing, regulations, changes during brewing, and detoxification of OTA, are reviewed. Beer poses very little risk as a source of ochratoxin in the diet.

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“…Good linearity range, precision, and LOD (0.025 ppb) were achieved by using the mycotoxin ZEN as internal standard. Very interestingly, this method was compared in a subsequent study from the same group with widely used LC/FLD determinations of OTA in 18 naturally contaminated wine samples (Leitner et al, 2002). The simpler sample preparation by SPE allowed by the high selectivity of the MS method led to higher recoveries than liquidliquid extraction and comparable with those obtained by IAC column purification.…”

Section: A Liquid Chromatography/mass Spectrometry Determination Of mentioning

confidence: 99%

Recent advances in mycotoxin determination in food and feed by hyphenated chromatographic techniques/mass spectrometry

Sforza

Dall’Asta

Marchelli

2005

Mass Spectrometry Reviews

195

104

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Mycotoxins are fungal toxins produced by molds, which occur universally in food and feed derivatives, and are produced under certain environmental conditions in the field before harvest, post‐harvest, during storage, processing, and feeding. Mycotoxin contamination is one of the most relevant and worrisome problem concerning food and feed safety because it can cause a variety of toxic acute and chronic effects in human and animals. In this review we report the use of mass spectrometry in connection with chromatographic techniques for mycotoxin determination by considering separately the most diffuse class of mycotoxins: patulin, aflatoxins, ochratoxin A, zearalenone, trichothecenes, and fumonisins. Although the selectivity of mass spectrometry is unchallenged if compared to common GC and LC detection methods, accuracy, precision, and sensitivity may be extremely variable concerning the different mycotoxins, matrices, and instruments. The sensitivity issue may be a real problem in the case of LC/MS, where the response can be very different for the different ionization techniques (ESI, APCI, APPI). Therefore, when other detection methods (such as fluorescence or UV absorbance) can be used for the quantitative determination, LC/MS appears to be only an outstanding confirmatory technique. In contrast, when the toxins are not volatile and do not bear suitable chromophores or fluorophores, LC/MS appears to be the unique method to perform quantitative and qualitative analyses without requiring any derivatization procedure. The problem of exact quantitative determination in GC/MS and LC/MS methods is particularly important for mycotoxin determination in food, given the high variability of the matrices, and can be solved only by the use of isotopically labeled internal standards or by the use of ionization interfaces able to lower matrix effects and ion suppressions. When the problems linked to inconstant ionization and matrix effects will be solved, only MS detectors will allow to simplify more and more the sample preparation procedures and to avoid clean‐up procedures, making feasible low‐cost, high‐throughput determination of mycotoxins in many different food matrices. © 2005 Wiley Periodicals, Inc.

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Comparison of methods for the determination of ochratoxin A in wine

Cited by 88 publications

References 13 publications

Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process

Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process

Ochratoxin A and Brewing Technology: A Review

Recent advances in mycotoxin determination in food and feed by hyphenated chromatographic techniques/mass spectrometry

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