Occurrence of ochratoxin A in wine and grape juice marketed in Rio de Janeiro, Brazil

Abstract

Ochratoxin A (OA) is receiving attention world-wide because of the hazard it poses to human health. The aim was to test the distribution of OA in grape juice, pulps of frozen grapes, and national and imported table wine obtained from markets in Rio de Janeiro, Brazil. Analytical methodology using immunoaffinity column for OA extraction and clean-up with a final separation on a reversed-phase (C(18)) column and fluorescence detection in high-performance liquid chromatography showed a detection limit of 21 ng l(-1). The mean recovery was 91% for red wines and 82% for white wines; while the mean recoveries for juices and pulps of frozen grapes were 91.6 and 88%, respectively. Of 64 samples of grape juice and frozen pulps, 25% were positive for OA, being the mean content of 37 ng l(-1) with a maximum concentration of 100 ng l(-1). In wines, the mean concentration detected in 80 samples analysed was 34.4 ng l(-1) with 28.75% of positive samples. Red wines showed the highest percentages and levels of contaminated samples: 38% and 37 ng l(-1), respectively. The white wine contained levels above 26 ng l(-1) in 17.75% of the analysed samples. The levels of contamination detected in red wine sold in Río de Janeiro were not enough to surpass the virtually safe dose established as 5 n g kg(-1) body weight of daily intake.

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

“…OTA levels in juices were lower than 2ng mL -1 in other studies cited in table 1, in which the occurrence of this mycotoxin was evaluated, including samples from Brazil (ROSA et al, 2004;SHUNDO et al, 2006), China (CAO et al, 2013, Spain (BELLI et al, 2004), Malaysia (LEE et al, 2012 and Switzerland (ZIMMERLI & DICK, 1996). In these cases, the OTA exposure through consumption of juice has not represented a health risk, since the estimated exposure to this toxin were lower than the value established as PTWI by JECFA (ZIMMERLI & DICK, 1996;ROSA et al, 2004;BELLI et al, 2004;SHUNDO et al, 2006;LEE et al, 2012;CAO et al, 2013).…”

“…In these cases, the OTA exposure through consumption of juice has not represented a health risk, since the estimated exposure to this toxin were lower than the value established as PTWI by JECFA (ZIMMERLI & DICK, 1996;ROSA et al, 2004;BELLI et al, 2004;SHUNDO et al, 2006;LEE et al, 2012;CAO et al, 2013).…”

“…Since OTA was first detected in these beverages sold in Switzerland (ZIMMERLI & DICK, 1996), several studies about the occurrence of OTA are found in the literature (Table 1 and 2). The concentration of OTA in juice and wine is often reported below of legislation limit (2ng mL -1 ) (WOESE, 2000;NG et al, 2004;ROSA et al, 2004;SHUNDO et al, 2006;QUINTELA et al, 2012;CAO et al, 2013;LASRAM et al, 2013).…”

Exposure to ochratoxin A through consumption of grape juices produced by steam distillation method and intended for school meals

“…The levels found in 91% of samples marketed in Malasia were of 0.02 to 1.05μg L -1 (LEE et al, 2012). In evaluations of juice produced in Brazil, no sample presented OTA levels above the maximum limit established by Brazilian legislation (2μg L -1 ) (ROSA et al, 2004;SHUNDO et al, 2006). ROSA et al (2004) analyzed 64 grape juice samples marketed in Rio de Janeiro city, Brazil.…”

“…The studies about the occurrence of OTA in Brazilian juices are incipient. Literature data are mainly related to juice produced by enzymatic method (also called as Welch) (ZIMERLI E DICK, 1996;ROSA et al, 2004;SHUNDO et al, 2006;LEE et al, 2012;CAO et al, 2013).…”