Assessment of ochratoxin A occurrence in Argentine red wines using a novel sensitive quechers‐solid phase extraction approach prior to ultra high performance liquid chromatography‐tandem mass spectrometry methodology

Mariño-Repizo, Leonardo; Gargantini, Raquel; Manzano, Humberto; Raba, Julio; Cerutti, Soledad

doi:10.1002/jsfa.8065

Cited by 19 publications

(11 citation statements)

References 30 publications

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“…And OTA levels exceeding the EU limit (i.e., 2 µg L −1 ) have been regularly reported for wines from each of these countries—with the exception of Tunisia for which a maximum of 1.50 µg L −1 OTA has been reported [ 37 ]—at frequencies ranging in frequencies from ≤1% to more than 10% of the wines evaluated ( Table 2 ). With very few exceptions, on the other hand, wines in excess of the 2 µg L −1 limit have not been reported from previous surveys spanning geographically diverse regions including Northern and Central Europe (e.g., France, Croatia, Slovakia, Moravia, [ 22 , 28 , 29 , 35 ]), Canada [ 19 ], South America (e.g., Chile, Argentina, Brazil [ 20 , 31 , 36 , 38 ]), Asia (e.g., China [ 34 ]) and South Africa [ 15 ] which are, on the other hand, largely associated with either more climatologically drastic continental , or moderated maritime (i.e., oceanic), viticultural climate classifications.…”

Section: Resultsmentioning

confidence: 99%

“…Although numerous prior studies have investigated OTA in wine [ 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ], very limited studies [ 14 , 16 , 19 ], and none in well over a decade have investigated OTA in U.S. wines. That said, several lines of evidence suggest significant impacts of climate change and related factors, on a decadal scale, with respect to the prevalence (i.e., increases) of OTA in agricultural products including wine [ 39 ], and regular surveys will, therefore, be essential to mitigating risk exposure to OTA and other mycotoxins.…”

Section: Introductionmentioning

confidence: 99%

“…However, a growing trend with respect to the extraction and sample preparation steps has been targeting of so-called “quick, easy, cheap, effective, rugged and safe” (QuEChERS) and other simplified, and streamlined, methods [ 45 ]. Numerous studies have, indeed, reported the development and application of such techniques including very simple “dilute and shoot,” and other approaches that require little or no sample preparation [ 38 , 41 , 46 , 47 ].…”

Section: Introductionmentioning

confidence: 99%

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High Incidence and Levels of Ochratoxin A in Wines Sourced from the United States

Jesus

Bartley

Welch

et al. 2017

Toxins

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Ochratoxin A (OTA) is one of the most prevalent mycotoxin contaminants of food crops. Among the agricultural products consequently contaminated by OTA is wine. In the present study, a sample of wines sourced from the United States was assessed for OTA. Wines were primarily analyzed by high-performance liquid chromatography with fluorescence detection (HPLC-FD) coupled to a liquid-liquid extraction (LLE) technique which was developed and validated as a simplified sample preparation approach. More than 85% of the wines evaluated were found to contain OTA, at levels above the limit-of-detection (LOD = 0.1 µg L−1), and 76% were above the limit-of-quantitation (LOQ = 0.3 µg L−1) for the LLE/HPLC-FD method. More than two-thirds of the wines above the LOQ were found to exceed 1 µg L−1. Complementary analysis by HPLC coupled to tandem mass spectrometry (HPLC-MS/MS) confirmed OTA in 74% of the OTA-positive wines (i.e., >LOQ by HPLC-FD). Overall, both the occurrence and measured levels of OTA were generally high, specifically relative to previous assessments of OTA in wine, and two of the wines were above the only current (European Union) regulatory limit of two parts-per-billion (ppb, ~2 µg L−1). Possible trends with respect to geographical region and/or growing climate are noted. As the first assessment of U.S. wines in more than a decade, the overall high occurrence and levels of OTA in wine, and possible geographic and climatic trends, point to a need for regular surveillance of wines, as well as investigation of the relevant contributors to OTA occurrence toward mitigating contamination and exposure risks.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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High Incidence and Levels of Ochratoxin A in Wines Sourced from the United States

Jesus

Bartley

Welch

et al. 2017

Toxins

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“…In addition, the wine consumption in this country is of considerable relevance to the national economy. The current wine consumption is above 4568 × 10 5 L per year according to the National Institute of Statistics [1]. High quality wines are produced in Argentine, some of them being recognized worldwide [2][3][4].…”

Section: Accepted Manuscript Introductionmentioning

confidence: 99%

Graphene-based materials as solid phase extraction sorbent for chromium(VI) determination in red wine

Fernández

Fernández‐Baldo

Messina

et al. 2018

Microchemical Journal

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We report a novel and selective method for the preconcentration and determination of Cr(VI) in red wine through their adsorption on a tertiary amine, ALIQUAT 336, a commercial anionic exchanger extractant, widely used for the selective extraction of Cr(VI) over Cr(III). The determinations were made directly on the solid, by X-ray fluorescence spectrometry, method and large areas held by the graphene, making them a promising solid sorbent for preconcentration procedures, direct quantification of the analyte in the solid sorbent; there by reducing the number of reagents used thus minimizing handling of the sample. A high preconcentration factor was achieved for a very low volume of sample. The enrichment factor was calculated after considering that the thin film obtained from the 10 mL solution of 1 mg L-1 of Cr(VI) has a real thickness of 0.04 mm and a final diameter of 16.7 mm, so that the volume deposited on the pellet was 0.0088 cm 3 and the preconcentration factor can be calculated to be 10 4 .

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“…To monitor the presence of OTA in foods, several detection methods have been developed including thin layer chromatography (TLC) (Teixeira et al, 2011), high-performance liquid chromatography (HPLC) (Dohnal, Dvorak, Malir, Ostry, & Roubal, 2013;MarinoRepizo et al, 2015;Marino-Repizo, Gargantini, Manzano, Raba, & Cerutti, 2017), and liquid chromatography-tandem mass spectrometry (LC-MS/MS) (Kim, Hong, et al, 2017;Miro-Abella et al, 2017;Zhang et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Development of an immunochromatographic test strip for the detection of ochratoxin A in red wine

Liu

Suryoprabowo

et al. 2017

Food and Agricultural Immunology

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Humans and animals are exposed to mycotoxins naturally present in foods. Ochratoxin A (OTA), one of the most abundant and toxic mycotoxins, is ubiquitous in nature and harmful to humans and animals. In this study, we developed a rapid, simple, specific, and sensitive lateral-flow immunochromatographic assay for detection of OTA in 0.01 M phosphate-buffered saline solution (PBS) (pH 7.4) and in red wine. We produced sensitive and selective monoclonal antibody against OTA. Under optimized conditions, the cut-off limit of the test strip was 10 ng/mL OTA in 0.01 M PBS (pH 7.4) and in red wine. The results were obtained within 10 min. Therefore, our developed method is useful for the detection of OTA in red wine. ARTICLE HISTORY

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Assessment of ochratoxin A occurrence in Argentine red wines using a novel sensitive quechers‐solid phase extraction approach prior to ultra high performance liquid chromatography‐tandem mass spectrometry methodology

Cited by 19 publications

References 30 publications

High Incidence and Levels of Ochratoxin A in Wines Sourced from the United States

High Incidence and Levels of Ochratoxin A in Wines Sourced from the United States

Graphene-based materials as solid phase extraction sorbent for chromium(VI) determination in red wine

Development of an immunochromatographic test strip for the detection of ochratoxin A in red wine

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