PMID- 18399460
OWN - NLM
STAT- MEDLINE
DCOM- 20080602
LR  - 20121115
IS  - 1379-1176 (Print)
IS  - 1379-1176 (Linking)
VI  - 72
IP  - 2
DP  - 2007
TI  - Low levels of ochratocin A in wines from Piedmont.
PG  - 327-32
AB  - Ochratoxin A (OTA) is a mycotoxin mainly produced by a number of species of 
      Aspergillus, commonly found in warm and tropical climates. OTA poses risks for 
      the human health because of its nephrotoxic, teratogenic, immunotoxic and 
      neurotoxic activity. The mycotoxin, classified as possible human carcinogen 
      (Group 2B) by the IARC, naturally occurs in a wide range of foods, including 
      wine, where the main producer is A. carbonarius. The aim of this work was the 
      validation of a procedure for the analysis of OTA in Piedmontese red and white 
      wines produced after vintage 2003 and 2004, in relationship with the limit of 2.0 
      microg l(-1) introduced by European Union for wine, must or grape juice 
      (Regulation CE N. 123/2005). An analytical method based on immunoaffinity column 
      (IAC) for clean-up and liquid chromatography with fluorescence detection (LC-FLD) 
      was used to determine the occurrence of OTA in wines. Detection limit (LOD) and 
      quantification Limit (LOQ) were 7.18 pg/ml and 9.31 pg/ml based on statistical 
      method (IUPAC). Average recoveries of OTA from wine samples spiked at levels from 
      0.1 to 10 ng/ml ranged from 90.8% to 92.4%, with relative standard deviations 
      (RSDs) between 2.64 and 2.71%. Repeatability limit was 8.73 pg/ml for samples 
      spiked with 0.1 ng/ml of OTA. Ninety-one Denomination of Controlled Origin (DOC) 
      wines were analysed, including 41 Barbera (red), 38 Dolcetto (red), and 16 white 
      wines, such as Erbaluce, Cortese and Roero Arneis. The study focused on wines 
      commercialized in Italian supermarkets and wine shops. The white wines resulted, 
      as expected, less contaminated than the red ones. Wines produced after vintage 
      2003, a season particularly conducive to the growth of A. carbonorius, contained 
      higher levels of OTA than the wines produced in 2004. The samples, resulting 
      positive, contained a concentration of OTA highly inferior to the threshold 
      limits introduced by the European Union. The sample of the highest level of OTA 
      was a Dolcetto produced in 2004, with 1.10 ng/ml of mycotoxin.
FAU - Spadaro, Davide
AU  - Spadaro D
AD  - DiVaPRA-Plant Pathology, University of Torino Via L. Da Vinci 44, IT-10095 
      Grugliasco, Italy.
FAU - Ciavorella, Annalisa
AU  - Ciavorella A
FAU - Lore, Alessia
AU  - Lore A
FAU - Garibaldi, Angelo
AU  - Garibaldi A
FAU - Gullino, Maria Lodovica
AU  - Gullino ML
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - Belgium
TA  - Commun Agric Appl Biol Sci
JT  - Communications in agricultural and applied biological sciences
JID - 101200320
RN  - 0 (Ochratoxins)
RN  - 1779SX6LUY (ochratoxin A)
SB  - IM
MH  - Chromatography, Liquid/*methods
MH  - *Consumer Product Safety
MH  - Food Contamination/*analysis
MH  - Humans
MH  - Italy
MH  - Ochratoxins/*isolation & purification
MH  - Reproducibility of Results
MH  - Sensitivity and Specificity
MH  - Spectrometry, Fluorescence
MH  - Wine/*analysis
EDAT- 2008/04/11 09:00
MHDA- 2008/06/03 09:00
CRDT- 2008/04/11 09:00
PHST- 2008/04/11 09:00 [pubmed]
PHST- 2008/06/03 09:00 [medline]
PHST- 2008/04/11 09:00 [entrez]
PST - ppublish
SO  - Commun Agric Appl Biol Sci. 2007;72(2):327-32.