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Ochratoxin A in wine.

Ana-Marija Domijan1, Maja Peraica

  • 1Institute for Medical Research and Occupational Health, Zagreb, Croatia. Ana-Marija.Domijan@imi.hr

Arhiv Za Higijenu Rada I Toksikologiju
|June 23, 2005
PubMed
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A new HPLC method accurately detects ochratoxin A (OTA) in Croatian wines. While OTA was found in all red wines and some white wines, concentrations were below consumer risk levels.

Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Mycotoxicology

Background:

  • Ochratoxin A (OTA) is a mycotoxin found in various food products, including wine.
  • Contamination by OTA can occur during wine production and aging.
  • Monitoring OTA levels in wine is crucial for food safety.

Purpose of the Study:

  • To develop and validate a high-performance liquid chromatography (HPLC) method for determining ochratoxin A (OTA) in Croatian wines.
  • To assess the prevalence and concentration of OTA in red and white wines from the Republic of Croatia.

Main Methods:

  • Development and validation of a high-performance liquid chromatography (HPLC) method.
  • Analysis of 14 wine samples (red and white) from Croatia.
  • Validation parameters included linearity, recovery, and precision.

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Main Results:

  • The HPLC method demonstrated excellent linearity (r2=0.997-0.999), recovery (88-95%), and precision (1.4-3.1% RSD).
  • The detection limit for OTA was 10 ng L(-1) for both red and white wines.
  • OTA was detected in all red wines (mean 22+/-11 ng L(-1)) and 4 out of 7 white wines (mean 10+/-9 ng L(-1)).
  • Wines from the southern Adriatic coast showed higher OTA prevalence compared to inland northern regions.

Conclusions:

  • The developed HPLC method is reliable for OTA determination in wine.
  • OTA contamination is present in Croatian wines, particularly red varieties.
  • Detected OTA levels were below those considered a risk for moderate wine consumers.