Author： Filali A. Ouammi L. Betbeder A. M. Baudrimont I. Soulaymani R. Benayada A. Creppy E. E.
Publisher： Taylor & Francis Ltd
ISSN： 1464-5122
Source： Food Additives and Contaminants, Vol.18, Iss.6, 2001-06, pp. : 565-568
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Abstract
In a preliminary study, samples of Moroccan wines (n=30) , beers (n=5) and fruit juices (n=14) were assayed for ochratoxin A (OTA) by HPLC with fluorimetric detection, followed by confirmation by cleavage of the OTA molecule using carboxypeptidase with HPLC-fluorimetric determination of ochratoxin α(OTα). All the wine samples were contaminated, and the overall median OTA concentration was 0.65 g/l (range 0.028-3.24 g/l). One of the 14 samples of fruit juices was contaminated with a concentration of 1.16 g/l, whereas none of the five beer samples was contaminated. This is the first report on the occurrence of OTA in various beverages from Morocco.
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