Next Article in Journal
Cistus incanus L. as an Innovative Functional Additive to Wheat Bread
Previous Article in Journal
Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
Open AccessArticle

Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines

Teaching Institute of Public Health of Primorsko-Goranska County, Krešimirova 52a, HR-51000 Rijeka, Croatia
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000 Rijeka, Croatia
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 348;
Received: 29 June 2019 / Revised: 10 August 2019 / Accepted: 12 August 2019 / Published: 15 August 2019
(This article belongs to the Section Food Quality and Safety)
Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 µg/kg), marking these wines as safe for consumption. The frequency of occurrence and measured concentrations of ochratoxin A were higher in wines produced in southern regions with highest values obtained in wines from southern Dalmatian islands. All samples were contaminated with cadaverine and putrescine, while 88.2% and 82.7% were contaminated with histamine and tyramine, respectively. Histamine concentrations ranged from below the limit of detection to 8.5 mg/L. Higher histamine concentrations were measured in wines with higher pH values which coincided with southern geographic origin. These results reinforce the need for routine detection and quantification of biogenic amines in Croatian wines to achieve better control of vinification and minimize their formation. View Full-Text
Keywords: Croatian red wines; HPLC; ochratoxin A; biogenic amines Croatian red wines; HPLC; ochratoxin A; biogenic amines
Show Figures

Figure 1

MDPI and ACS Style

Žurga, P.; Vahčić, N.; Pasković, I.; Banović, M.; Malenica Staver, M. Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines. Foods 2019, 8, 348.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop