Ochratoxin a in Turkish Wines

Anlı, R. Ertan; Cabuk, Burcak; Vural, Nilüfer; Başpınar, Ensar

doi:10.1111/j.1745-4514.2005.00043.x

Cited by 24 publications

(12 citation statements)

References 8 publications

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“…A gradient in OTA concentration is usually recognized, correlated with color, and, therefore, to the wine production process, with OTA levels diminishing from red through rose´to white wine. Another common finding in the majority of surveys is the higher incidence level and concentration of OTA in wines originated from southern vis-a-vis northern regions of production (Visconti et al 1999;Otteneder and Majerus 2000;Pietri et al 2001;Soleas et al 2001;European Commission 2002;Bellı´et al 2004;Blesa et al 2004;Ng et al 2004;Rosa et al 2004;Anli et al 2005;Burdaspal and Legarda 2007;Mateo et al 2007;Valero et al 2008;Visconti et al 2008). Nevertheless, other studies did not reach the same conclusions (Shephard et al 2003;Stefanaki et al 2003).…”

Section: Introductionmentioning

confidence: 78%

“…This gradient was also observed in similar studies from Italy (Pietri et al 2001;Perrone et al 2007), Spain (Burdaspal and Legarda 2007;Valero et al 2008), and limited surveys in Greece (Soufleros et al 2003;Stefanaki et al 2003;Melletis et al 2007), and Turkey. However, Turkish study has shown that wines from the Thrace and Aegean coastal regions in the west were more contaminated than those originating from the eastern mainland of Anatolia (Anli et al 2005). Climatic conditions after ve´raison of the grapes and during ripening may be responsible for this difference, where the wet and hotter profile at the Mediterranean coast favors a higher incidence of growth and OTA production by A. carbonarius (Battilani et al 2006;Blesa et al 2006;Visconti et al 2008).…”

Section: Discussionmentioning

confidence: 97%

“…In surveys from other countries, the trend of diminishing OTA contamination from red to white wines has usually been relatively consistent (Bellı´et al 2004;Blesa et al 2004;Rosa et al 2004;Anli et al 2005;Visconti et al 2007), although, in other cases, it was unclear or absent (Zimmerli and Dick 1996;Otteneder and Majerus 2000;Shephard et al 2003;Ng et al 2004). Nevertheless, when distinguishing dessert-type wines, the aforementioned increasing gradient of redcolored sweet wines versus whites is clearly present.…”

Section: Difference This Contrasts With Other Studies Onmentioning

confidence: 93%

See 2 more Smart Citations

A survey of ochratoxin A occurence in Greek wines

Labrinea

Natskoulis

Spiropoulos³

et al. 2011

Food Additives and Contaminants: Part B

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A total of 150 wines, including 123 dry wines (64 red, 49 white and 10 rosé) and 27 dessert wines (14 red and 13 white), were obtained from various viticulture and oenological practices across Greece during the period 1999-2006 and analyzed for ochratoxin a (OTA) using immunoaffinity clean-up and HPLC with fluorescence detection. There was a high frequency of OTA in commercially available wines (69% positive samples). However, the level of contamination was relatively low, with only one sample marginally reaching the EU permitted maximum level (2.0 µg l⁻¹). A total of 91% of the samples had OTA concentrations <1.0 µg l⁻¹. The higher concentrations were found in wines from the southern regions, especially in dessert-type wines. There were no significant differences based on wine color or production years. Furthermore, there was no difference between conventional or organic cropping systems in terms of OTA presence.

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Section: Introductionmentioning

confidence: 78%

Section: Discussionmentioning

confidence: 97%

Section: Difference This Contrasts With Other Studies Onmentioning

confidence: 93%

See 1 more Smart Citation

A survey of ochratoxin A occurence in Greek wines

Labrinea

Natskoulis

Spiropoulos³

et al. 2011

Food Additives and Contaminants: Part B

View full text Add to dashboard Cite

show abstract

“…The cartridge was washed with 10 mL of toluene: methanol (97:3, v/v). After eluting with 10 mL of toluene: acetic acid (90:10, v/v), it was evaporated to dryness and dissolved in 1 mL of the mobile phase 2,3 .…”

Section: Sample Preparationmentioning

confidence: 99%

Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process

Anlı

Vural

Bayram

2011

Journal of the Institute of Brewing

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In this study, 28 red and 18 white musts, from seven different local wineries in Turkey, were investigated to determine their ochratoxin A (OTA) content following the 2006 harvest period. The removal conditions of OTA during the main stages of the wine making processes (alcoholic fermentation, malolactic fermentation, racking, fining and storage) were investigated using HPLC techniques. In addition, the removal of OTA from two samples of red musts containing more than 1.0 µg/L of OTA and one sample of white must containing 0.83 µg/L of OTA were studied. The percentage of OTA removal in the final wine was found to be 41.8% (Sample A) and 53.7% (Sample B) in red wine and 44.7% in the white wine. The activated carbon had no greater effect on removing OTA than the other fining agents. The wine bottle ageing processes decreased the OTA content of the red wine between 11.8% and 17.6% during 12 and 18 months of storage, respectively. The 24 month ageing period did not affect the OTA level of the red wine further compared to the 18 month period.

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“…In Greece, more than 66% of wine samples showed detectable OTA levels and both red and sweet wines showed the highest levels [178][179][180]. More than 50% of the samples analyzed in Cyprus and Turkey, respectively, had detectable levels of the toxin [181,182].…”

Section: Occurrence Of Ota In Winementioning

confidence: 99%

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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Ochratoxin a in Turkish Wines

Cited by 24 publications

References 8 publications

A survey of ochratoxin A occurence in Greek wines

A survey of ochratoxin A occurence in Greek wines

Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

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