Determination of Ochratoxin A contamination in grapes, processed grape products and animal-derived products using ultra-performance liquid chromatography-tandem mass spectroscopy system

Abstract

We developed a sensitive and rapid analytical method to determine the level of Ochratoxin A contamination in grapes, processed grape products and in foods of animal origin (a total of 11 different food matrices). A pretreatment that followed a “quick, easy, cheap, effective, rugged, and safe” protocol was optimized to extract Ochratoxin A from the matrices, and the extracted Ochratoxin A was then detected with the use of a highly sensitive ultra-performance liquid chromatography-tandem mass spectrometry system. Good linearities of Ochratoxin A were obtained in the range of 0.1–500 µg L−1 (correlation coefficient (R2) > 0.9994 in each case). Mean recovery from the 11 matrices ranged from 70.3 to 114.7%, with a relative standard deviation ≤19.2%. The method is easy to use and yields reliable results for routine determination of Ochratoxin A in food products of grape and animal origin. In store-purchased foods and foods obtained from the field and wholesale suppliers, the Ochratoxin A concentration ranged from undetectable to 10.14 µg kg−1, with the more contaminated samples being mainly those of processed grape products. Our results indicate that the necessity for regulation of and supervision during the processing of grape products.

An Exonuclease I-Assisted Silver-Metallized Electrochemical Aptasensor for Ochratoxin A Detection

“…Real Sample Analysis. Ultraperformance liquid chromatography (UPLC) was used to compare both standard OTA solutions and spiked-beer samples, obtained from a local store, using conditions as reported by Wei et al 25 Beer samples were degassed with argon gas before being directly applied to either the aptasensor electrode or UPLC analysis. Testing was performed by spiking OTA into beer at concentrations of 1, 10, and 100 ng mL −1 .…”

Contamination, Detection and Control of Mycotoxins in Fruits and Vegetables

“…In Poland, 26.7% (16/66) of grape beverages tested positive for OTA at the highest value of 0.7 µg/kg [ 26 ]. Wei et al analyzed 41 grape juices and found that all of the samples were exposed to OTA, the incidence of positives was 100% and the OTA concentration of six grape juice samples was between 0.1 and 0.2 μg/kg [ 27 ]. In Iran, it was found that the OTA level of 39 out of 70 samples (55.7%) was higher than 2 µg/L, and the upper bound mean was 2.6 μg/L [ 28 ].…”

A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value

“…Ochratoxin A (OTA) is a secondary fungal metabolite produced by filamentous fungal strains, viz., Aspergillus and Penicillium species. OTA possess severe health risks if ingested including nephrotoxicity and hepatotoxicity, and it is a potential carcinogen (Akdeniz et al, 2013;Wei et al, 2018). The European Union set OTA maximum accepted levels in grape products as juice, nectar, and wine not to exceed 2 µg/kg (Commission, 2005).…”

“…The European Union set OTA maximum accepted levels in grape products as juice, nectar, and wine not to exceed 2 µg/kg (Commission, 2005). Different analytical procedures have been developed for the detection of these toxins in grapes, wine, juice, and other food products (Wei et al, 2018). Patulin is a toxic metabolite produced by Aspergillus and Penicillium with possible human hazards being carcinogenic and to be monitored in fruit juices including that of grape (Cho et al, 2010;Rahimi & Rezapoor Jeiran, 2015).…”