Quantification of ochratoxin A in moldavian wines

STURZA, Rodica; LAZACOVICI, Olga

dc.contributor.author	STURZA, Rodica
dc.contributor.author	LAZACOVICI, Olga
dc.date.accessioned	2020-12-21T10:21:30Z
dc.date.available	2020-12-21T10:21:30Z
dc.date.issued	2017
dc.identifier.citation	STURZA, Rodica, LAZACOVICI, Olga. Quantification of ochratoxin A in moldavian wines. In: Scientific Study & Research – Chemistry and Chemical Engineering, Biotechnology, Food Industry. 2017, vol. 18, nr.3, pp. 339 – 344. ISSN 1582-540X.	en_US
dc.identifier.uri	http://repository.utm.md/handle/5014/12227
dc.description.abstract	The level of the carcinogenic mycotoxin ochratoxin A (OTA) in wines produced in Moldova, including bottled and raw material wines, was analyzed by enzyme-linked immunosorbent assay (ELISA) and high performance liquid chromatography (HPLC) analysis with fluorescence detection after immunoaffinity column clean-up. The study was conducted on wine samples from vintage 2006 - 2016. Our results confirm previously published reports that the levels of OTA are considerably higher in red wines than those in white ones. It was found that OTA levels of analyzed samples differ significantly depending on the harvest year of the wine. Thus, 48 % of studied wine samples from vintage 2006 were contaminated with OTA, including 10 % samples with concentration of OTA higher than 2 µg‧L-1. In contrast, levels of OTA detected in samples from 2016, haven’t exceed 0.05 µg‧L-1 (quantification limit of HPLC method).	en_US
dc.language.iso	en	en_US
dc.publisher	“Vasile Alecsandri” University of Bacău	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	mycotoxin	en_US
dc.subject	ochratoxin A	en_US
dc.subject	wines	en_US
dc.title	Quantification of ochratoxin A in moldavian wines	en_US
dc.type	Article	en_US