Abstract
Ochratoxin A (OTA) in wine is linked to contamination by several Aspergillus species. In 2003–2007, grape samples collected in Italy were surveyed for the presence of OTA and OTA-producing fungi. A. niger aggregate was the prevalent species. A. carbonarius, which is considered the main source of OTA in grapes, was mostly found in Southern Italy. The year and the environment had an important influence on the development of the black Aspergillus populations. Testing with ELISA showed OTA to be present in about 30% of the samples. Samples from Southern Italy showed the highest occurrence (45%) and also the highest OTA concentration, sometimes higher than 2 μg/L. The values decreased progressively the further North the samples were taken.
Highlights
Ochratoxin A (OTA) is a mycotoxin with immunosuppressive, genotoxic, carcinogenic and potently nephrotoxic properties [1]
Ochratoxin A (OTA) and fungal contamination were estimated in collected grape samples and the values obtained were analyzed in comparison to the geographic origin of the samples and the climatic data
OTA was present in 30.4% of the grape samples analyzed (Table 1)
Summary
Ochratoxin A (OTA) is a mycotoxin with immunosuppressive, genotoxic, carcinogenic and potently nephrotoxic properties [1]. Several nephropathies affecting animals and humans have been attributed. Based on the available scientific data, the International Agency for Research on Cancer has classified it as a possible human carcinogen in the group 2B [3]. OTA occurs naturally in several foodstuffs, including grapes and their derivatives. The first reports of OTA in wine go back to 1996 [4,5]. Many studies have focused on OTA occurrence in products derived from grapes, such as dried vine fruit, wine, grape juice, must and vinegar [6,7]. OTA occurrence seems to be higher in wines from
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