Determination of ochratoxin A in wine by means of immunoaffinity column clean-up and high-performance liquid chromatography

Levels of ochratoxins in Mediterranean red wines

“…Italy is the country in which the OTA presence in wines has been the most studied, and also, one of the countries where highest OTA levels have been described, near 8 μg·L -1 (Brera et al, 2008, Visconti, Pascale & Centonze, 1999. In the present work, levels were between 5.18 and 286 ng·L -1 (mean 53.9 ng·L -1 ), similar than those described by Burdaspal & Legarda (1999).…”

“…In the present work, levels were between 5.18 and 286 ng·L -1 (mean 53.9 ng·L -1 ), similar than those described by Burdaspal & Legarda (1999). The means reported by other authors ranged between 0.12 and 1.24 µg·L -1 (Visconti et al, 1999, Pietri, Bertuzzi, Pallaroni & Piva, 2001, Bacaloni, Cavaliere, Faberi, Pastorini, Samperi & Lagana, 2005, Perrone, Nicoletti, Pascale, De Rossi, De Girolamo & Visconti, 2007, Brera et al, 2008, Spadaro, Lore, Garibaldi & Gullino, 2010.…”

Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure

“…In the evaluation of wines from Turkey, for example, 70% of the samples had levels greater than 2ng mL -1 and exposure to OTA could reach 19.90ng kg -1 bw day -1 (ALTIOKKA et al, 2009). In Italian wines, similar estimated exposure (19,01 and 18,75ng kg -1 bw day -1 ) was observed by VISCONTI et al (1999) and BRERA et al (2008), respectively. OTA was found in these wines in concentration exceeding 2ng mL -1 in 2.8% (VISCONTI et al, 1999) and 87% (BRERA et al, 2008) of samples.…”

“…Occurrence of OTA in wines at levels above 2ng mL -1 (Table 2) was observed in several countries including Brazil (WELKE et al, 2010), China (ZHANG et al, 2013), Spain (BELLI et al, 2004), Greece (SARIGIANNIS et al, 2014), Italy (VISCONTI et al, 1999;BRERA et al, 2008;PRELLE et al, 2013), Portugal (PEN et al, 2010, Russia (RUSANOVA et al, 2009) and Turkey (ALTIOKKA et al, 2009). These results demonstrate that the OTA exposure through wine consumption may be a concern at these countries.…”

“…In wines (Table 2), VISCONTI et al (1999), VALERO et al (2008), BRERA et al (2008 and ALTIOKKA et al (2009) presented samples in which the OTA exposure was noteworthy. In the evaluation of wines from Turkey, for example, 70% of the samples had levels greater than 2ng mL -1 and exposure to OTA could reach 19.90ng kg -1 bw day -1 (ALTIOKKA et al, 2009).…”