Naslov
Ochratoxin A in wine from Croatia

Autori
Flais, Dubravka ; Domijan Ana-Maria ; Ivić, Dario ; Cvjetković, Bogdan ; Peraica, Maja

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

Izvornik
Book of Abstracts 2nd Croatian scientific symposium with international participation Fungi and mycotoxins - health aspects and prevention: / - Zagreb : Zagreb: Hrvatski liječnički zbor, Hrvatsko društvo za zdravstvenu ekologiju ; Zavod za mikrobiologiju Farmaceutsko-biokemijskog fakulteta ; Hrvatsko mikrobiološko društvo,, 2008, 46-46

Skup
2nd Croatian scientific symposium with international participation Fungi and mycotoxins - health aspects and prevention: book of and Prevention

Mjesto i datum
Zagreb, Hrvatska, 05.12.2008

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Recenziran

Ključne riječi
vino, okratoksin, Hrvatska
(wine, ochratoxin, Croati)

Sažetak
OCHRATOXIN A IN WINE FROM CROATIA-Mycotoxin ochratoxin (OTA) is frequent contaminant of various commodities, including wine. Although the OTA concentrations in wine are usually low, the consumption of wine may significandy contribute to the exposure of this mycotoxin (1). OTA concentration is usually higher in wine from South than from North and it is also usually higher in red than in white wine (2, 3). The regional distribution of OTA concentration is probably due to higher frequency of Aspergillus carbonarius finding in grapes from south regions. The aim of our study was to determine the OTA concentration in white and red wines collected in wine-producing regions of Croatia and to compare the OTA concentration in red must and wine. OTA concentration was determined using high performance liquid chromatograph (HPLC) with fluorescent detector and ELISA method. In the first study samples of white and red wine were collected from all wine-producing Croatian regions. It was found that the OTA concentration is higher in samples of red wine (22±11 ng/L) than in white wine (10+9 ng/L) and that all red wine samples contained OTA concentration above the detection limit (10 ng/L). The concentration of OTA was higher in samples collected in Mediterranean (25±12 ng/ml) than in continental parts of Croatia (11 ±8 ng/L). In the second study OTA concentrations were determined in red must and wine samples produced from that must using HPLC and ELISA methods. It was found that HPLC method is more convenient for OTA determination in red must and wine and that ELISA method requires previous purification by means of immunoaffinity columns. The concentration of OTA in must was higher than in wine which is in accordance with the results of similar studies of other authors (4). It is rather interesting that mycological analysis did not confirm the presence of A. carbonarius. Therefore, it is possible that OTA originates from other species, such as A. tubingensis, A. ochraceus or A. niger (5-7). Although OTA is frequent finding in our wines, OTA concentration is lower than in other countries. Standard person (70 kg weight) who consumes up to two glasses of wine (300-400 mL) with the highest OTA concentration found in our study (47 ng/L), would have a daily intake of 14.1-18.8 ng OTA (0.20-0.26 ng/kg b.w.) which is still much lower than the acceptable daily intake recommended by WHO (16 ng/kg b.w.).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA