Quantitative determination of ochratoxin A in wine
after the clarification and filtration
V. Durguti1*, Aneliya Georgieva2, A. Angelov2, Z. Bajrami3
1College of Medical Sciences, Iliria – Rezonanca, Prishtina, Kosovo
2Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria
3Faculty of Natural Sciences, University of Tirana, Tirana, Albania
Summary
Through the use of the analytical method known as HPLC-FD and previously used the method for extraction of ochratoxin A by immunoaffinity columns, we have analyzed the possible effect of the clarification and filtration process on 54 samples of 2013 newly fermented wine, which have finished alcoholic fermentation process and racking, without knowing in advance whether there and how is the amount of OTA in wine. The racking of the wine before clarification and filtration followed by adequate clarification and filtration process during winemaking seems to be crucial in the reduction or complete elimination of the analyzed mycotoxin (OTA).The results of all analyzed samples have been below the limit allowed by the EU for ochratoxin A i.e. 2 ng/ml, and as such does not represent a risk to human health.
Keywords: wine, ochratoxin A, HPLC-FD, immunoaffinity column, mycotoxin
DOI: 10.17508/CJFST.2014.6.2.03