Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in ItalyReport as inadecuate




Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy - Download this document for free, or read online. Document in PDF available to download.

1

Centre of Competence for the Innovation in the Agro-environmental Sector AGROINNOVA, University of Turin, Grugliasco TO 10095, Italy

2

Department Agricultural, Forestry and Food Sciences DISAFA, University of Turin, Grugliasco TO 10095, Italy





*

Author to whom correspondence should be addressed.



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. View Full-Text

Keywords: mycotoxins; ochratoxins; occurrence; beer; wine; coffee; chili; HPLC mycotoxins; ochratoxins; occurrence; beer; wine; coffee; chili; HPLC





Author: Ambra Prelle 1,* , Davide Spadaro 1,2, Aleksandra Denca 1, Angelo Garibaldi 1 and Maria Lodovica Gullino 1,2

Source: http://mdpi.com/



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