Detection of ochratoxin A in Hungarian wines and beers

J. Varga, R. Kiss, T. Mátrai, T. Mátrai, J. Téren

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

Ochratoxin A is a mycotoxin produced by Aspergillus and Penicillium species. This mycotoxin is a common contaminant of various food products including cereal products, spices, dried fruits, coffee, beer and wine. Besides cereal products, beer and wine contribute significantly to ochratoxin exposure of humans. We examined the ochratoxin content of Hungarian wines and beers using an immunochemical technique. The detection limit of this technique is 0.01 mg l-1. Altogether 65 wine and 25 beer samples were analysed. The presence of ochratoxin A was confirmed by HPLC in positive samples. Ochratoxin A was detected in 97.7% of wines, with ochratoxin concentrations ranging from 0 to 0.533 mg l-1. The mean ochratoxin A concentration in wines was 0.110 mg l-1. Only one of the Hungarian wines examined contained more than 0.5 mg l-1 ochratoxin A, the previously suggested EU limit for wine. Our data indicate that red wines are more frequently contaminated, and have higher mean ochratoxin contamination (0.117 mg ml-1) than white wines (0.0967 mg ml-1), in accordance with previous observations. A North-South gradient in wine ochratoxin concentrations is not evident from our data. For beers, all but one of the samples was found to be contaminated with small amounts of ochratoxin A with a mean concentration of 0.127 mg l -1 (range: 0.030-0.250 mg l-1). Only one of the beers contained ochratoxin A above 0.2 mg l-1, the anticipated European Community maximum allowable limit in beer. We could not detect correlation between the type and origin of beer and ochratoxin contamination.

Original languageEnglish
Pages (from-to)381-392
Number of pages12
JournalActa Alimentaria
Volume34
Issue number4
DOIs
Publication statusPublished - 2005

Fingerprint

ochratoxin A
Wine
beers
wines
ochratoxins
Ochratoxins
grain products
Mycotoxins
mycotoxins
dried fruit
white wines
food contamination
red wines
spices
Spices
Penicillium
Aspergillus
sampling
Coffee
European Union

Keywords

  • Beer
  • HPLC
  • Immunochemistry
  • Ochratoxin A
  • Wine

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Detection of ochratoxin A in Hungarian wines and beers. / Varga, J.; Kiss, R.; Mátrai, T.; Mátrai, T.; Téren, J.

In: Acta Alimentaria, Vol. 34, No. 4, 2005, p. 381-392.

Research output: Contribution to journalArticle

Varga, J. ; Kiss, R. ; Mátrai, T. ; Mátrai, T. ; Téren, J. / Detection of ochratoxin A in Hungarian wines and beers. In: Acta Alimentaria. 2005 ; Vol. 34, No. 4. pp. 381-392.
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