Naslov
White, red and dessert wines possible source of human exposure to ochratoxin A

Autori
Markov, Ksenija ; Ćubela, Dubravka ; Pleadin, Jelka ; Frece, Jadranka ; Delaš, Frane

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts / Frece, Jadranka - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014, 179-179

ISBN
978-953-99725-5-2

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21.10.2014. - 24.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
ELISA; method validation; ochratoxin A; wine

Sažetak
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 dessert 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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA