Ochratoxin A in table wine and grape‐juice: Occurrence and risk assessment∗

Abstract

The concentrations of ochratoxin A (OA) and C (ethyl ester of OA, OC) have been measured in table wine from the Swiss retail market. The overall median concentrations of OA in white, rose and red table wine were (number of samples; range) < 3 pg/ml (24; < 3-178 pg/ml), 19 pg/ml (15; < 3-123 pg/ml) and 13 pg/ml (79; < 3-388 pg/ml)), respectively. For dessert wines (Malaga, Marsala) a median of 337 pg/ml (5; 44-451 pg/ml) resulted. Concentrations of OC were about 10% of those of OA. OA has been detected in red grape-juices for the first time with median concentrations amounting to 235 pg/ml (8; < 3-311 pg/ml). White grape-juices (3) as well as other fruit juices (2 apple, 6 orange, 2 others) did not contain OA (< 5 pg/ml). The analytical method used was not appropriate for grapefruit-juices because of an interfering substance. The results indicate that OA is formed prior to the alcoholic fermentation. It also appears that the more southerly in Europe is the origin of the samples the higher is the frequency of occurrence and the concentration of OA in red wines and red grape-juices. Although the estimated mean daily OA intake of 0-7 ng/kg body mass (men) can easily be more than doubled by moderate wine consumption, an additional health risk by OA is not to be expected. On the other hand the consumption of red grape-juices among infants and children may result in intakes high enough to justify a reduction of the OA concentrations in these juices to less than 100 pg/ml.

Validation of a liquid chromatography method for the simultaneous quantification of ochratoxin A and its analogues in red wines

“…This second hypothesis is supported by the alcoholic and acidic nature of wine that permits transformation of the carboxylic acid into an ethanolic ester [19]. OTC is rapidly hydrolyzed to OTA after oral or intravenous administration, acting as a pro-OTA product [20].…”

“…The simultaneous appearance of OTA and OTC in wine was first described by Zimmerli and Dick in 1996 [19], although since then, no more studies have been carried out on the same topic. These authors indicated that in chromatograms of wine samples with OTA levels superior to 0.050 µg L -1 , an additional peak was detected and its retention time corresponded to that of the ethyl ester.…”

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).…”