Occurrence of ochratoxin A in Turkish wines


Var I. , KABAK B.

MICROCHEMICAL JOURNAL, cilt.86, ss.241-247, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 86 Konu: 2
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.microc.2007.04.002
  • Dergi Adı: MICROCHEMICAL JOURNAL
  • Sayfa Sayıları: ss.241-247

Özet

A total of 95 wine samples including 34 white, 10 rose and 51 red wines originating from four different Turkish areas were analysed for ochratoxin A (OTA). An analytical method based on immunoaffinity column (IAC) for clean-up and high performance liquid chromatography with fluorescence detection (HPLC-FD) was used to determine OTA in wines. The limit of detection (LOD) was estimated as 0.006 ng ml(-1) for white wine and 0.010 ng ml(-1) for rose and red wines. The limit of quantification (LOQ) was estimated as 0.020 ng ml(-1) in white wine and 0.030 ng ml(-1) in rose and red wines. Recovery experiments were carried out with spiked samples in the range 0.1-1 ng ml(-1) of OTA. The average OTA recoveries from spiked white wine samples varied from 79.43% to 85.07%; while the mean recoveries for rose and red wine samples were in the range of 77.48-83.96% and 76.61-83.55%, respectively. OTA was detected in 82 (86%) wine samples at levels of < 0.006-0.815 ng ml(-1), which were below the maximum allowable limit established by the European Community. The mean OTA concentration in red wines was slightly higher than in white and rose wines. Furthermore, our data indicate that the geographic region of origin has strong influence on OTA level for white, rose and red wines: wines originating from Thrace (n=44, mean=0.158 ng ml(-1)) and Aegean (n=28, mean=0.060 ng ml(-1)) regions of Turkey were more contaminated with OTA compared with wines originating from central (n=15, mean=0.027 ng ml(-1)) and east Anatolia (n=8, mean=0.027 ng ml(-1)) areas. This study showed that the occurrence of OTA in Turkish wines is high, but at levels that probably leads to a nonsignificant human exposure to OTA by consumption of wines. (c) 2007 Elsevier B.V. All rights reserved.