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Determination of Ochratoxin A in Red Wine

14 October 2014

A research group led by Dr. Soledad Cerutti at the Instituto de Quimica de San Luis, Argentina, along with members from Biotage application laboratories, have used novel Biotage SPE technology in a new method to determine Ochratoxin A in red wine. This method validated in accordance with the standards defined by the European Commission Decision 2002/657/EC normative. 


The authors state that "to the best of our knowledge, this is the first time that the new and novel SPE column technology known as the ISOLUTE Myco cartridges has been applied to the extraction of mycotoxins from a wine matrix." 

With the optimized method, the matrix effects were substantially reduced and Ochratoxin A (OTA) quantification levels were determined well below the maximum allowable limits. The methodology allowed the quantitation of OTA with high efficiency, sensitivity, accuracy and reduced matrix effects, which are problematic when using electrospray ionization mass spectrometry in the presence of sugars and salts.

OTA is a toxic metabolite commonly found in red wine and other foodstuffs, produced by some species of fungi belonging to the genus Aspergillus. OTA is one of the most important mycotoxins of concern for human health. This compound is a potent nephrotoxin and is classified as a possible human carcinogen. OTA is frequently cited as the possible causative agent of endemic kidney disease observed in the Balkans (Balkan endemic nephropathy and related urinary tract tumors). 


Leonardo Mariño-Repizo, Frank Kero, Victor Vandell, Adam Senior, M. Isabel Sanz-Ferramola, Soledad Cerutti, Julio Raba. 2014. A novel solid phase extraction – Ultra high performance liquid chromatography–tandem mass spectrometry method for the quantification of ochratoxin A in red wines. Food Chemistry 172 (2015) 663–668.

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