White, red and dessert wines possible source of human exposure to ochratoxin A (CROSBI ID 616792)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | domaća recenzija
Podaci o odgovornosti
Markov, Ksenija ; Ćubela, Dubravka ; Pleadin, Jelka ; Frece, Jadranka ; Delaš, Frane
engleski
White, red and dessert wines possible source of human exposure to ochratoxin A
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.
ELISA; method validation; ochratoxin A; wine
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
179-179.
2014.
objavljeno
Podaci o matičnoj publikaciji
Book of Abstracts
Frece, Jadranka
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
978-953-99725-5-2
Podaci o skupu
8th International Congress of Food Technologists, Biotechnologists and Nutritionists
poster
12.10.2014-24.10.2014
Zagreb, Hrvatska