Ochratoxin A

Ochratoxin A (OTA) is a mycotoxin produced as a secondary metabolite of various Aspergillus and Penicillium fungis. It can be found on several commodities (e.g. cereals and cereal-based products, coffee, beer, grape juice, wine, cacao products).

Ochratoxin A exhibits toxicity in animals and mankind, including nephrotoxic, hepatotoxic, immunotoxic, teratogenic and carcinogenic effects and represents therefore a serious health risk to livestock and population. In order to limit these effects, European Regulation (EC) 1881/2006 sets maximum levels for Ochratoxin A in foodstuffs (e.g. 5μg/kg in raw cereal grains, 30μg/kg in spices).

You can find here several application notes as well as articles using AFFINIMIP® SPE Ochratoxin A in various matrix such as cereals, wines, … as well the automatisation of its analysis. Flangeless cartridges are adapted to the main automate on the market.

  • Mycotoxins / 
  • Ochratoxin A

Application note AFFINIMIP® SPE Ochratoxin A Automated Protocol (GILSON GX271 ASPEC™)

Automated protocol for Analysis of Ochratoxin A
The combination of AFFINIMIP® SPE Ochratoxin A SPE cartridges with an automate GILSON GX-271 ASPEC™ shows accurate and reliable analysis (CV 1.7% vs CV 2.5% in manual mode).

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  • Mycotoxins / 
  • Ochratoxin A

Application note AFFINIMIP® SPE Ochratoxin A Red and White Wines

Analysis of Ochratoxin A Red & white wines
Ochratoxin A concentrations in red and white wines were determined after pre-treatment with AFFINIMIP® SPE Ochratoxin A. High recovery yields were obtained via a very simple protocol.

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  • Mycotoxins / 
  • Ochratoxin A

Application note AFFINIMIP® SPE Ochratoxin A Cereals and Spices

Analysis of Ochratoxin A in Cereals and spices
Ochratoxin A analysis has been carried out on Wheat and several spices (Paprika, grey Pepper). After cleanup and concentration with AFFINIMIP® SPE Ochratoxin A, recovery yields higher than 90% (concentration: 30µg/Kg) were obtained except for Grey Pepper (73% for a concentration of 5µg/Kg).

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