Occurrence of ochratoxin A in Greek wines
The presence of ochratoxin A in foods and wines is of current interest owing to its toxic effects. Ochratoxin A is a widely distributed mycotoxin with nephrotoxic activity. It constitutes a new restrictive agent for the export of vinicultural products and is thus important from an economic as well a...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2003-02, Vol.83 (3), p.173-179 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Soufleros, Evangelos H Tricard, Christian Bouloumpasi, Elisavet C |
| description | The presence of ochratoxin A in foods and wines is of current interest owing to its toxic effects. Ochratoxin A is a widely distributed mycotoxin with nephrotoxic activity. It constitutes a new restrictive agent for the export of vinicultural products and is thus important from an economic as well as a scientific point of view. In this study the determination of ochratoxin A in Greek wines was made by means of commercial immunoaffinity columns for purification followed by HPLC with fluorescence detection for quantification of the toxin. The method was applied to 28 dry wines (14 red, 13 white, one rosé) and seven sweet wines (three red, four white) obtained by various viticultural and oenological practices. The levels of ochratoxin A ranged from |
| doi_str_mv | 10.1002/jsfa.1300 |
| format | Article |
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Ochratoxin A is a widely distributed mycotoxin with nephrotoxic activity. It constitutes a new restrictive agent for the export of vinicultural products and is thus important from an economic as well as a scientific point of view. In this study the determination of ochratoxin A in Greek wines was made by means of commercial immunoaffinity columns for purification followed by HPLC with fluorescence detection for quantification of the toxin. The method was applied to 28 dry wines (14 red, 13 white, one rosé) and seven sweet wines (three red, four white) obtained by various viticultural and oenological practices. The levels of ochratoxin A ranged from <0.02 to 3.2 ng ml(-1), with sweet wines containing higher levels than dry wines. Most of the wines contained relatively low concentrations of ochratoxin A (0.02-0.5 ng ml(-1)), which do not represent a serious risk to consumer health.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.1300</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Biological and medical sciences ; exports ; Fermented food industries ; fluorescence ; Food industries ; Fundamental and applied biological sciences. Psychology ; Greek wines ; high performance liquid chromatography ; HPLC ; immunoaffinity columns ; mycotoxin ; nephrotoxicity ; ochratoxin A ; risk ; Vitaceae ; viticulture ; wines ; Wines and vinegars</subject><ispartof>Journal of the science of food and agriculture, 2003-02, Vol.83 (3), p.173-179</ispartof><rights>2003 Society of Chemical Industry</rights><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4210-1dcd86b2273191a55aa3cd9d1bb517267562991a19290edc00b290109a648dc63</citedby><cites>FETCH-LOGICAL-c4210-1dcd86b2273191a55aa3cd9d1bb517267562991a19290edc00b290109a648dc63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.1300$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.1300$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14470121$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Soufleros, Evangelos H</creatorcontrib><creatorcontrib>Tricard, Christian</creatorcontrib><creatorcontrib>Bouloumpasi, Elisavet C</creatorcontrib><title>Occurrence of ochratoxin A in Greek wines</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>The presence of ochratoxin A in foods and wines is of current interest owing to its toxic effects. Ochratoxin A is a widely distributed mycotoxin with nephrotoxic activity. It constitutes a new restrictive agent for the export of vinicultural products and is thus important from an economic as well as a scientific point of view. In this study the determination of ochratoxin A in Greek wines was made by means of commercial immunoaffinity columns for purification followed by HPLC with fluorescence detection for quantification of the toxin. The method was applied to 28 dry wines (14 red, 13 white, one rosé) and seven sweet wines (three red, four white) obtained by various viticultural and oenological practices. The levels of ochratoxin A ranged from <0.02 to 3.2 ng ml(-1), with sweet wines containing higher levels than dry wines. Most of the wines contained relatively low concentrations of ochratoxin A (0.02-0.5 ng ml(-1)), which do not represent a serious risk to consumer health.</description><subject>Biological and medical sciences</subject><subject>exports</subject><subject>Fermented food industries</subject><subject>fluorescence</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Greek wines</subject><subject>high performance liquid chromatography</subject><subject>HPLC</subject><subject>immunoaffinity columns</subject><subject>mycotoxin</subject><subject>nephrotoxicity</subject><subject>ochratoxin A</subject><subject>risk</subject><subject>Vitaceae</subject><subject>viticulture</subject><subject>wines</subject><subject>Wines and vinegars</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqFkUFPAjEQhRujiYge_AXuRRMPCzPd3ZYeCRFQiSQiMfHSlG5XV5ZdbCHAv7dkiZ6Ml-kk872Xl1dCLhFaCEDbny5TLYwAjkgDQfAQAOGYNPyNhgnG9JScOfcJAEIw1iC3Y63X1ppSm6DKgkp_WLWqtnkZdAM_BtaYebDJS-POyUmmCmcuDm-TTPt3L71hOBoP7nvdUahjihBiqtMOm1HKIxSokkSpSKcixdksQU4ZTxgV_oCCCjCpBpj5xUdVLO6kmkVNclP7Lm31tTZuJRe506YoVGmqtZOUd4BxFP-CKASIiFEP3tagtpVz1mRyafOFsjuJIPetyX1rct-aZ68PpsppVWRWlTp3v4I45oAUPdeuuU1emN3fhvJh0u8enMNakbuV2f4olJ1LxiOeyNengc_8Rp-jx6GMPX9V85mqpHq3PsV0QgHj_d91BCbRN1IJkFg</recordid><startdate>200302</startdate><enddate>200302</enddate><creator>Soufleros, Evangelos H</creator><creator>Tricard, Christian</creator><creator>Bouloumpasi, Elisavet C</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>200302</creationdate><title>Occurrence of ochratoxin A in Greek wines</title><author>Soufleros, Evangelos H ; Tricard, Christian ; Bouloumpasi, Elisavet C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4210-1dcd86b2273191a55aa3cd9d1bb517267562991a19290edc00b290109a648dc63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Biological and medical sciences</topic><topic>exports</topic><topic>Fermented food industries</topic><topic>fluorescence</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Greek wines</topic><topic>high performance liquid chromatography</topic><topic>HPLC</topic><topic>immunoaffinity columns</topic><topic>mycotoxin</topic><topic>nephrotoxicity</topic><topic>ochratoxin A</topic><topic>risk</topic><topic>Vitaceae</topic><topic>viticulture</topic><topic>wines</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Soufleros, Evangelos H</creatorcontrib><creatorcontrib>Tricard, Christian</creatorcontrib><creatorcontrib>Bouloumpasi, Elisavet C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Soufleros, Evangelos H</au><au>Tricard, Christian</au><au>Bouloumpasi, Elisavet C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Occurrence of ochratoxin A in Greek wines</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2003-02</date><risdate>2003</risdate><volume>83</volume><issue>3</issue><spage>173</spage><epage>179</epage><pages>173-179</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>The presence of ochratoxin A in foods and wines is of current interest owing to its toxic effects. Ochratoxin A is a widely distributed mycotoxin with nephrotoxic activity. It constitutes a new restrictive agent for the export of vinicultural products and is thus important from an economic as well as a scientific point of view. In this study the determination of ochratoxin A in Greek wines was made by means of commercial immunoaffinity columns for purification followed by HPLC with fluorescence detection for quantification of the toxin. The method was applied to 28 dry wines (14 red, 13 white, one rosé) and seven sweet wines (three red, four white) obtained by various viticultural and oenological practices. The levels of ochratoxin A ranged from <0.02 to 3.2 ng ml(-1), with sweet wines containing higher levels than dry wines. Most of the wines contained relatively low concentrations of ochratoxin A (0.02-0.5 ng ml(-1)), which do not represent a serious risk to consumer health.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.1300</doi><tpages>7</tpages></addata></record> |
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| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2003-02, Vol.83 (3), p.173-179 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences exports Fermented food industries fluorescence Food industries Fundamental and applied biological sciences. Psychology Greek wines high performance liquid chromatography HPLC immunoaffinity columns mycotoxin nephrotoxicity ochratoxin A risk Vitaceae viticulture wines Wines and vinegars |
| title | Occurrence of ochratoxin A in Greek wines |
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