Methods for assessing the mycotoxins potential in oenology industry

Abstract

Recent studies have confirmed that mycotoxins such as aflatoxins are present in foods and are responsible for most cases of liver cancer and modification of human DNA. These forms on foods where conditions of handling, transportation and storage promotemould growth, such as high temperature and humidity. There are four types of aflatoxins in food isolates (B1, B2, G1, G2) with B1 the most toxic. The study aims to assess methods of analysis for these important substances in human health and quality of wine. The maximum authorized concentration of this class of mycotoxins is 2 ppb. The determination of aflatoxins in the wine can be achieved by high performance liquid chromatography, thin layer chromatography, gas chromatography and ELISA. The purpose of this work is to stimulate risk awareness to the improper selection of harvest quality and the need to invest in the product safety.