Identification, purification and quantification of Toxins “Ochratoxin A” in Algerian grape juice

October 01, 2019

  • Soraya Mazrou
  • Mohammed Messaoudi Nuclear Research Centre of Birine
  • Samir begaa
  • Djamal Eddine Akretche
Keywords: Algerian grape juice, Ochratoxin A., Aspergillus section Nigri, HPLC, Toxicology effect

Abstract

This study aimed to investigate the mycotoxin of Ochratoxin A (OTA) which can contaminate grape in the Mediterranean basin. Its toxicity was the subject of many animal studies and carcinogenic characters are well established today. So the European Committee has fixed the maximum in grape 2µg/L. Most methods used for mycologic identification is based mainly on the morphological characters. It was identified after its purification by the technique of culture monospore on the culture medias Potatoes Agar and Czapek Yeast extract Agar. The detection and quantification of this mycotoxin by uses combined techniques: immunoaffinity for the purification and the HPLC coupled with the fluorometric detector. This chromatographic system allowed us to estimate the contamination of Ochratoxin in the grape which is lower than 30 ng/L. The concentration of conidia at Aspergillus section Nigri was estimated at 3×106conidia/mL. the value obtained is less than 30 ng / L and is lower than that fixed by the EC. So, we confirm that our sample does not present serious risks to human health. We have also confirmed fungus belonging to A. Niger specie, which normally does not produce OTA.

DOI

Cite as: Mazrou, S., Messaoudi, M., Begaa, S., Akretche, D.E. (2019). Identification, purification and quantification of Toxins “Ochratoxin A” in Algerian grape juice. Algerian Journal of Engineering and Technology, http://doi.org/10.5281/zenodo.3473925

Published
2019-10-01
Section
Articles