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Multitoxin evaluation in fermented beverages and cork stoppers by liquid chromatography–tandem mass spectrometry
Author(s) -
Scussel Vildes M.,
Scholten Jos M.,
Rensen Peter M.,
Spanjer Martien C.,
Giordano Barbara N. E.,
Savi Geovana D.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03163.x
Subject(s) - wine , cork , ochratoxin a , chemistry , alternariol , food science , mycotoxin , chromatography , biochemistry
Summary A total of twenty‐eight mycotoxins were surveyed in wine (red, white and rose), cider (white and rose) and their cork stoppers from eight countries. Toxins of different fungi genera were detected as follows: A lternaria ( AT s: alternariol – AOH ; alternariol methyl – AME ) and P enicillium/ A spergillus (ochratoxin A – OTA ; penicillic acid – PAC ). Toxins and levels varied with the sample types and country of origin. Wine presented contamination of OTA , AOH and AME . OTA was detected in forty‐one wine samples with levels ranging from 0.01 to 0.86 μg L −1 , below EU legislation. AOH and AME were detected in thirty‐three and eight of wines samples, respectively, at levels from 0.2 to 13.3 μg L −1 , while no contamination was detected in ciders up to the method LOQ s. Regarding the cork stoppers toxins detected, they were AOH , AME and PAC . Corks of red wine from different countries had levels of OAH and AME ranging from 5.0 to 101.0 and 2.5 to 5 μg g −1 , respectively. It is necessary to pay more attention on the corks processing and cork type used in the bottles as, different from the ordinary ones, the ground bark and compressed type did not have toxins detected.