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Reference type: Journal
Authors: Prelle A, Spadaro D, Denca A, Garibaldi A, Gullino M
Article Title: Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy.
Publication date: 2013
Journal: Toxins
Volume: 5
Issue: (10)
Page numbers: 1827-1844.
DOI: 10.3390/toxins5101827
Alternative URL: http://www.mdpi.com/2072-6651/5/10/1827

Abstract: The most common technique used to detect ochratoxin A (OTA) in food matrices is based on extraction, clean-up, and chromatography detection. Different clean-up cartridges, such as immunoaffinity columns (IAC), molecular imprinting polymers (MIP), Mycosep™ 229, Mycospin™, and Oasis™ HLB (Hydrophilic Lipophilic balance) as solid phase extraction were tested to optimize the purification for red wine, beer, roasted coffee and chili. Recovery, reproducibility, reproducibility, limit of detection (LOD) and limit of quantification (LOQ) were calculated for each clean-up method. IAC demonstrated to be suitable for OTA analysis in wine and beer with recovery rate >90%, as well as Mycosep™ for wine and chili. On the contrary, MIP columns were the most appropriate to clean up coffee. A total of 120 samples (30 wines, 30 beers, 30 roasted coffee, 30 chili) marketed in Italy were analyzed, by applying the developed clean-up methods. Twenty-seven out of 120 samples analyzed (22.7%: two wines, five beers, eight coffees, and 12 chili) resulted positive to OTA. A higher incidence of OTA was found in chili (40.0%) more than wine (6.6%), beers (16.6%) and coffee (26.6%). Moreover, OTA concentration in chili was the highest detected, reaching 47.8 μg/kg. Furthermore, three samples (2.5%), two wines and one chili, exceeded the European threshold
Template and target information: ochratoxin A, OTA
Author keywords: mycotoxins, ochratoxins, occurrence, beer, wine, Coffee, chili, HPLC


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