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spiked with SO2 (2-3 g/hl). Wine was spiked again with SO2 (2-3 g/hl) and bottled in dark bottles at 4°C for the duration of the experimentation. Each grape sample was separately vinificated following the above mentioned protocol. All wines were stored in the dark at 4°C, and each sample was open immediately prior to analysis. Pesticide treatments. Pesticides were used at the doses recommended by the manufacturer and were sprayed with a manual sprayer in the three Italian vines. Each Sicilian samples but four, was subjected to a Sulfur treatment, followed by organic pesticide treatments, applied during grape ripening and repeated for six times every 15 days. Two samples were treated only with Sulfur (dry and wettable powder), one sample was treated only with organic pesticides (Dinocap – Penconazole) and one sample only with water in order to have a comparison with treated samples (table 1). Each sample from Campania but four, was subjected twice to Sulfur treatments every 10 days, followed by organic pesticide treatments applied during the vines maturation phase and repeated 6 times every 15 days. Two samples were treated only with Sulfur (dry and wettable powder), one sample was treated only with organic pesticides (Dinocap – Penconazole) and one sample only with water (table 2). Each Tuscan sample but four, was subjected twice to Sulfur treatments every 8 days, followed by organic pesticides tratments, applied during the vines maturation phase and repeated 9 times every 12 days. Two samples were treated only with Sulfur (dry and wettable powder), one sample was treated only with organic pesticides (Dinocap – Penconazole) and one sample only with water (table 3). Apparatus The analytical method proposed by Visconti et al. for OTA determination in wine was utilized. Utilizing commercial immunoaffinity columns and HPLC equipped whit a RF detector carried out Ochratoxin A determination.The chromatographic analysis was run by using a Shimadzu HPLC system equipped with a System Controller SCL-10 A, an RF-1AXL detector (λex=330 nm, λex=460nm), a LC 10A pump, a Rheodyne injector with a loop of 20 µl and a reversed-phase Supelco column C18 (15 cm x 4.6 mm, 5 µm particles) equipped with a guard filter (0.5 µm). Analyses were run at room temperature in isocratic conditions with a mobile phase composed of water \ acetonitrile \ acetic acid 99:99:2 v\v\v at a flow rate of 1 ml\min. OTA quantification was made by measuring peak areas at OA retention time and by comparing them with calibration curve. Using a wine sample added of OTA made confirmation of OTA identification standard. HPLC chromatogram of a standard solution of Ocratoxin A is shows in Fig.1. The sensibility test of analytical method was of 0.01 ng\ml. Results and discussion Values of OTA found in wines are shown in tables 4 for Sicily and Tuscan respectively. OTA was not found in white wines produced in Campania while, of eight samples from Sicily, only six were found to be contaminated; the higher value found was 0.03 ng\ml in the sample treated with dinocap. The sample treated with quinoxifen and the treated with water were found not contaminated with OTA. Because of OTA concentration in this wine is very low, it is not possible to correlate its presence with pesticide treatments.Values of OTA found in red wines show that all samples are contaminated. The sample produced with grapes treated only with sulfur 80 PBWG, showed a Ochratoxin A content (2.00 ng\ml) higher than the other samples, followed by sample obtained from grapes treated with powdered sulfur (0.71 ng\ml). The concentration of OTA in the other samples spanned from 0.07 ng\mg in sample treated with “azoxystrobin” to 0.24 ng\mg in sample treated with “dinocap and penconazole”. The values of OTA found, are comparable with those reported in literature on micotoxins presence in red wines. The experimental viticulture located in Campania is not subject to pollution from OTA producing moulds. The experimental Sicilian cultivar seems is more easily contaminated with OTA since, of eight samples, six were found contaminated. Values of OTA found in red wines show that experimental vite located in Tuscany is strongly subject to infection from OTA producing fungi. Synthetic pesticides can reduce the OTA concentration from 96.5% in the sample treated with azoxystrobin, to 88% in the sample treated with dinocap and penconazole. Since OTA is strictly related to the growth of some toxigenic fungi on grapes, the different Ochratoxin A content in detected wine samples can be considered an efficiency test of the pesticides used. References 1. Capuano, A., Dugo, G.nni, Restani P. (1999). Le micotossine. Tossicologia degli alimenti Ed. UTET, Torino, Italia. 2. Blanc, M., Pittet, A., Munozbox, R., Viani, R. (1998). Behavior of ochratoxin A during green coffee roasting and soluble coffee manifacture. J. Agric. Food Chem.,46, 673-675. 3. Solfrizzi, M., Avvantaggiato, G., Visconti, A. (1998). Use of various clean-up procedures for the analysis of ochratoxin A in cereals. J. Chromatogr. A, 815, 67-73. 4. Pittet, A., Tornare, D., Huggett, A., Viani R. (1996). Liquid chromatographic determination of ochratoxin A in pure and adulterated solubile coffee using or immunoaffinity column clean-up procedure. J. Agric. Food Chem., 44, 3564-3569. 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5. Hohler, D. (1998). Ochratoxin A in food and feed: Occurrence, legislation and mode af action. Z. Ernaehrungswiss., 37, 2-12. 6. Blank, R., Hohler, D., Wolffram, S. (1999). Ochratoxin in the food chain-Occurrence, toxicity, and decontamination. Uebers. Tierernaehr., 27, 123-163. 7. Cerutti, G. I fattori tossici naturali (1992). Il rischio alimentare Ed. Tecniche Nuove, Milano, Italia. 8. Creppy, E.E. (1998). Human ochratoxicosis and nephropathy in Egipt. Hum. Exp. Toxicol., 17, 124 -129. 9. Castegnaro, M., Plestina, R., Dirheimer, G., Chernozemsky, I. N., Bartsch, H. (1991). Mycotoxins. Endemic Nephropathy and Urinary Tract Tumours, IARC Scientific Publication No. 115, International Agency for Research on Cancer, Lyon, France. 10. Castegnaro, M., Mohr, U., Pfohl-Leszkowicz, A., Esteve, J., Steinmann, J., Tillmann, T., Michelon, J., Bartsch, H. (1998). Sex- and strain-specific induction of renal tumors by ochratoxin A in rats correlates with DNA adduction. Int. J. Cancer, 77, 70-75. 11. Pfohl-Leszkowicz, A., Pinelli, E., Bartsch, H., Mohr, U., Castegnaro, M. (1998). Sex- and strain-specific expression of cytochrome P450s in ochratoxin A-induced genotoxicity and carcinogenicity in rats. Mol. Carginog., 23, 76-85. 12. Scudamore, K. A., Nawaz, S., Hetmanski, M.T. (1998). Mycotoxins in ingredients of animal feeding stuffs: II. Determination of mycotoxins in maize and maize products, Food Addit. Contam., 15, 30-55. 13. MacDonald, S., Wilson, P., Barnes, K., Damant, A., Massey, R., Mortby, E., Shepherd, M. J. (1999). Ochratoxin A in dried vine fruit: method developmentand survey. Food Addit. Contam., 16, 253-260. 14. Degelmann, P., Becker, M., Herderich, M., Humpf, H.U. (1999). Determination of ochratoxin A in beer by high-performance liquid chromatography. Chromatographia, 49, 543-546. 15. Nakajima, M., Tsubouchi, H., Miyabe, M. (1999). A survey of ochratoxin A and aflatoxins in domestic and imported beers in Japan by immunoaffinity and liquid chromatography. J. AOAC Int., 82, 897-902. 16. Visconti, A., Pascale, M., Centonze, G. (2000). Detrmination of ochratoxin A in domestic and imported beers in Italy by immunoaffinity clean-up liquid chromatography. J. Chromatogr. A, 888, 321-326. 17. Visconti, A., Pascale, M., Centonze, G. (1999). Determination of ochratoxin A in wine by means of immunoaffinity column clean-up and high-performance liquid chromatography. J. Chromatogr. A, 864, 89- 101. 18. Leitner, A., Zollner, P., Paolillo, A., Stroka, J., Papadopoulu-Bouraoui, A., Jaborek, S., Anklam, E., Lindner, W. (2002). Comparison of methods for the determination of ochratoxin A in wine. Analytica Chimica Acta, 453, 33-41. 19. Soleas, G. J., Yan, J., Goldberg, D.M. (2001). Assay ochratoxin A in wine and beer by high-pressure liquid chromatography photodiode array and gas chromatography mass selective detection. J. Agric. Food Chem., 49, 2733-2740. 20. Zimmerli, B., Dick, R. (1996). Ochratoxin A in table wine and grape juice: Occurrence and risk assessment. Food Addit. Contam., 13, 655-688. 21. Majerus, P., Otteneder, H. (1996). Detection and occurrence of ochratoxin A in wines and grape juice. Dtsch. Lebensm.-Rundsch, 92,388-390. 22. Burdaspal, P. A., Legarda, T. M. (1999). Ochratoxin A in wines and grape musts and juices produced in Spain and other European countries. Alimentaria, 299, 107-113. 23. Otteneder, H., Majerus, P. (2000). Occurrence of Ochratoxin A (OTA) in wines: influence of the type wine and its geographical origin. Food Addit. Contam., 17, 793-798. 24. Ospital, M., Cazabeil, J. M., Betbeder, A. M., Tricard, C., Creppy, E.E., Medina, B. (1998). Ochratoxin A in wines. Rev. Fr. Oenol., 169, 16-18. 25. Festas, I., Herbert, P., Santos, L., Cabral, M., Barros, P. (2000). Alves, Ochratoxin A in some Portuguese wines: Method Validation and screening in Port wine and Vinho Verde Am. J. Enol. Vitic., 51, 50-154. 26. R. Lo Curto, T. Pellicanò, F. Vilasi, P. Munafò, G.mo Dugo Food. Chem.(2003) (in press) PDF creato con FinePrint pdfFactory versione dimostrativa http://www.secom.re.it/fineprint 27
Page 1 and 2: International Congress BIOLOGICAL P
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Page 5 and 6: MAIN SPEAKERS • V. Rotondo FIAO,
Page 7 and 8: Il settore oggi è regolamentato in
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Page 11 and 12: RELIABILITY AND PROSPECTIVES FOR TH
Page 13 and 14: Vineyard Passive diffusion Spontane
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Page 17 and 18: LOZZIA G.C., RIGAMONTI I.E., 1994 -
Page 19 and 20: DIFESA DELLE COLTURE DAI PATOGENI F
Page 21 and 22: THE FUNGAL PHYTOTOXINS AND THEIR PO
Page 23 and 24: NEED FOR RESEARCH AND APPROPRIATE A
Page 25: PRESENCE OF OCHRATOXIN IN EXPERIMEN
Page 29 and 30: Table 3: Pesticide treatments on
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Page 39 and 40: PROTECTION OF GRAPEVINE FROM POWDER
Page 41 and 42: I MEZZI TECNICI PER L'AGRICOLTURA B
Page 43 and 44: POSTER 1. Agosteo G.E., Ambrosio M.
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Page 47 and 48: 1 PROVE DI LOTTA ALL’OIDIO DELLO
Page 49 and 50: 2 LUPINUS ALBUS, AN ANCIENT EUROPEA
Page 51 and 52: Table 1. Benzo(a)pyrene and benzo(e
Page 53 and 54: 5 INSETTICIDI D’ORIGINE VEGETALE
Page 55 and 56: Tabella 2. Piretrine: composizione
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Page 59 and 60: 7 NATURAL COMPOUNDS IN THE CONTROL
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Recovery and repeatabilty tests wer
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13 IMPIEGO DEL TIMOLO NEL CONTROLLO
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dello standard esterno. E’ stata
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Tab. III - Residui di timolo(mg/Kg)
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phytotoxicity index (%) Results In
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15 ORGANIC WHEAT QUALITY AND PRODUC
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16 IL CONTROLLO DELLA “ MOSCA DEL
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Nel primo anno si può notare un an
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17 Il contenimento della ticchiolat
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Obtained recoveries percent were: 8
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[Pb] (ng/g) 250,00 200,00 150,00 10
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Supelco Supelclean LC-18 SPE tubes
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12. Agullo, G.; Gamet, L.; Besson,
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Tab. 3 Flavonol content (µg/ml) in
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mg/L Fig.3 3,50 3,00 2,50 2,00 1,50
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Table 1 - Fungicides used during th
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Table 3 - Efficacy of different tre
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21 CONTAMINAZIONE DA MICOTOSSINE IN
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Ricerca: Aflatossine B1 B1+B2+G1+G2
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Campioni non Conformi 3,4 % B1 Camp
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22 PEPTIDATI DI RAME: PRODOTTI INNO
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23 CHARACTERIZATION OF ORGANIC VIRG
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24 CHARACTERIZATION OF ORGANIC VIRG
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25 EFFICACY EVALUATION OF BIOLOGICA
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Fig. 1 - Effects of Biological Cont
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26 IL CONTROLLO DELLE OPERAZIONI DI
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Results and Discussion S. carpocaps
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entompathogenic nematodes. CSC-EC E
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After this preliminary screening an
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FIGURE 3. Insecticidal activity of
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Several colonies of Lepidopteran, C
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M. Scribano research work was suppo
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Nematode isolate % Mortality 3 100
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In our trial organic wheat showed a
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per "strippare" i vapori nitrosi re
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L’ultima parte della ricerca è s
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33 INVESTIGATIONS ON THE BACTERICID
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Vengono qui riportati i risultati d
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while for dinocap is 10 pg/µL. For
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[Pb](ng/ml) Figure 1: Pb content of
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