engleski

OCHRATOXIN A IN ORGANICALLY AND CONVENTIONALLY PRODUCED WINES IN CROATIA

Ochratoxin A is a product of fungal secondary metabolism, from the genera Aspergillus and Penicillium. If the increased concentration of Ochratoxin A enter the organism it can show some unwanted effects. The main effect is nephrotoxicity, but it can also lead to neurotoxic, immunotoxic, teratogenic or cancerogenic effects. The aim of this work was to assess the impact of organic wine production on the levels of Ochratoxin A in samples collected from the most important Croatian winegrowing regions. Eleven locations with organic wine production were selected in different winegrowing regions of Croatia. The wine varieties under study were Syrah, Zweiglet, Cabernet Savignon, Merlot, Plavac mali, Malvazija, Traminac, Grenache rose, Trebiano Toscano. High-Performance Liquid Chromatography (HPLC Analysis) with flourescence detection was used for determination of Ochratoxin A in bot h organically and conventionally produced wines. Phenomenex Luna Column (2 × 150 mm, 3 μm) was used for chromatographic separation. The mobile phase A consisted of 0.2 % formic acid and the mobile phase B of acetonitrile. Separation was performed using gradient mode 65-90 % B (0-6 min) ; 90 % B (6-8 min) ; 65 % B (8-18 min), respectively. Mobile phase flow rate was 0.2 mL min-1 and column temperature was 40 °C. Excitation and emission wavelengths for OTA detection were 247 nm and 480 nm, respectively. Wine samples were purified by solid-phase extraction (SPE), using immunoaffinity columns. The analysis results show that all the wine types produced in Northern Dalmatia, Istria and continental Croatia meet the requirements of the European Union by having the maximum OTA levels ten times lower in comparison to maximum residue limit (MRL). The majority of ochratoxin A positive wines were from conventional wine producers ; however the total number of positi ve samples was too low to draw any specific conclusions. There were no significant differences concerning ochratoxin A content between organically and conventionally produced wines.

ochratoxin A ; wine ; high-performance liquid chromatography (HPLC) ; flourescence detection (FLD)

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