BSA-based sample clean-up columns for ochratoxin A determination in wine: Method development and validation. (1st December 2019)

• Record Type: Journal Article
• Authors: Leal, Tânia; Abrunhosa, Luís; Domingues, Lucília; Venâncio, Armando; Oliveira, Carla
• Is Part Of: Food chemistry. Volume 300(2019)
• Publication Date: 2019-12-01
• Subjects: Ochratoxin A -- Bovine serum albumin -- Solid-phase extraction -- Wine analysis -- Method validation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125204
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: BSA-agarose system allows efficient ochratoxin A (OTA) capture from wine at pH 7–8. The developed method is linear in the OTA range 0.05–3.0 μg L −1 with recoveries ≥98%. BSA-based method has a performance comparable to the immunoaffinity method. Abstract: Analytical chromatographic techniques for mycotoxins control are well established, but they often depend on costly immunoaffinity sample clean-up. Serum albumins, particularly that from bovine origin (BSA), have stable binding affinity towards some mycotoxins, and can be cheaper alternative receptors for sample clean-up due to their wide availability. Thus, this work used BSA immobilized in agarose beads as a novel solid-phase extraction method for quantification of ochratoxin A (OTA) in wine. Constructed BSA-agarose columns could extract OTA efficiently from red wine after its dilution (4-fold) in 0.1 M Tris pH 8.0. The method was linear (R 2 = 0.9999) in the OTA concentration range studied (0.05 to 3.0 μg L −1 ), with recovery rates above 98%. It also showed low detection (0.017 μg L −1 ) and quantification (0.051 μg L −1 ) limits. The efficacy of the BSA-based method was further validated by direct comparison with commercial immunoaffinity columns. Portuguese wines analyzed by both methods had agreeing results.