Ochratoxin A in some Portuguese wines: Method validation and screening in Port Wine and Vinho Verde

• Type: Article in International Scientific Journal
• Date: 2000

Authors

I. Festas (Author) Other; P. Herbert (Author) Other; Lúcia Santos (Author) FEUP; M. Cabral (Author) Other; P. Barros (Author) Other; Maria Arminda Alves (Author) FEUP

Journal

Title: American Journal of Enology and Viticulture

Vol. 51 No. 2

Pages: 150-154

ISSN: 0002-9254

Publisher: American Society for Enology and Viticulture

Indexing

ISI Web of Knowledge - 46 Citations

Scopus - 53 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-001-13M

Abstract (EN): Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium fungi, which has been reported over the past few years as existing in wines, especially those from tropical and temperate climates. A growing concern within consumer protection groups is for promoting the monitoring of this compound in an enlarged group of wines. The aim of this work was to validate the methodology of analysis of ochratoxin A in wines by HPLC with fluorescence detection and to evaluate its presence in some quality wines from the northern region of Portugal - Port Wine and Vinho Verde. Detection limit of the method was 0.02 ng/mL, intermediate precision was 8.9% as CV%, and recovery, for standard addition to a sample, ranged between 87% and 107%. Sixty-four samples of adulterated Port Wines and Vinho 2Verde wines were analyzed. OTA was not detected in any of the Port Wine or Vinho Verde samples. OTA was only detected in three of the adulterated samples, but at levels not exceeding 0.08 ng/mL.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5