engleski

Ochratoxin A Prevalence in White, Red and Dessert Wines

Wine is considered as secondary source of human exposure to ochratoxin A (OTA) and its consumption may significantly increase human exposure to this toxin. The purpose of this study was to determine the amount of OTA in white, red and dessert wines, and compare the results with the maximum permitted levels of OTA for wine prescribed by EU regulation. A total of 60 samples of wines were collected from the north and the south of Croatia. OTA concentrations was determined using competitive ELISA test kits as instructed by the kit manufacturer. The method was evaluated for the recovery rate, precision, limit of detection (LOD) and limit of quantification (LOQ). Validation parameters were determined by spiking the control wine samples with the stock solution of OTA in the final concentration of 1.0, 1.5, 2.0 and 2.5ng/mL. Methodology validation showed the mean recovery rate of 92.07% with the intermediate precision of 91.1% and variation coefficients (CV)<10%. LOD and LOQ estimated for the method were 0.56% ng/mL and 0.83% ng/mL, respectively. The analysis of different types of wine resulted in OTA identification in 90% of the samples. The OTA concentration in all white and red wines was under the EU maximum allowed concentrations, while the maximum OTA concentrations established in the desert wine equalled to 3.39ng/mL. Although results of this study indicate that the risk of OTA contamination of wine is negligible, it is necessary to continuosly monitor the prevalence of OTA in wine.

ochratoxin A; wine; ELISA; method validation

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