engleski

Ochratoxin A Prevalence in White, Red and Dessert Wines

It is only since 1995 that the occurrence of ochratoxin A (OTA) in wine was recognized, and early provisional estimates suggested that 15% of the total OTA intake was due to wine consumption. OTA content was determined in white (n=20), red (n=35) and dessert (n=5) wines originating from different geographical regions in Croatia, and analysed using a validated ELISA method. Methodology validation showed the mean recovery rate of 92.1% with the intermediate precision of 91.1% and variation coefficients (CV) <10%. LOD and LOQ estimated for the method were 0.56 ng mL-1 and 0.83 ng mL-1, respectively. The analysis of different types of wine resulted with OTA identification in 90% of the samples. All sampled white and red wines contained OTA below the level permitted by the European Union of 2 ng mL-1, ranging from not detectable (nd) to 0.55 ng mL-1 for white wines (n=17), and from nd to 0.60 ng mL-1 for red wines (n=32). The maximum OTA concentrations established in the desert wine equalled to 3.39 ng mL-1. Post hoc analysis showed that there is a significant difference (p< 0.001) in concentration of OTA between black and dessert wines.

ochratoxin A; wine; ELISA; method validation

Rad je kao poster prezentiran i na skupu nternational Food Congress Novel Approaches in Food Industry (NAFI2014), održanom od 26-29.05.2014.g., Kusadasi, Turska ; objavljen u Knjizi sažetaka ; Sebnem Tavman, Semih Otles, Taner Baysal, Yekta Goksungur, Duygu Kisla, Ozgul Ozdestan, Gulten Gunduz (ur.) ; Izmir : Universiteliler Ofset Bornova, 2014. ; str. 188-188 ; ISBN 978-605-338-069-6.