Open Access
Occurrence of patulin and its dietary intake through apple juice consumption by the Spanish population
(Elsevier, 2009) Amézqueta, Susana; González-Peñas, Elena; López de Cerain, Adela; Murillo Arbizu, María Teresa; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Open Access
Comparison between capillary electrophoresis and high performance liquid chromatography for the study of the occurrence of patulin in apple juice intended for infants
(Elsevier, 2010) Murillo Arbizu, María Teresa; González-Peñas, Elena; Amézqueta, Susana; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación
Open Access
Occurrence of ochratoxin A in southern Spanish generous wines under the denomination of origin "Jerez-Xérès-Sherry and 'Manzanilla' Sanlúcar de Barrameda"
(MDPI, 2010) Murillo Arbizu, María Teresa; Amézqueta, Susana; González-Peñas, Elena; López de Cerain, Adela; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Gobierno de Navarra / Nafarroako Gobernua
The mycotoxin ochratoxin A (OTA) has toxic effects in animals; the most relevant of them is nephrotoxicity. OTA has also been classified as a possible carcinogen for humans (group 2B) by the International Agency for Research on Cancer (IARC). Therefore, exposure to OTA through contaminated food can represent health impairment to humans. The maximum permitted level for this mycotoxin in wine is 2.0 g/L. The presence of OTA in Spanish wines produced using the traditional methods under the Denomination of Origin “Jerez-Xérès-Sherry and manzanilla Sanlúcar de Barrameda” was evaluated by a High performance Liquid Chromatography method with fluorescence detection and immunoaffinity column purification. A recovery of 95.4% and a limit of detection and quantification of 0.009 g/L and 0.02 g/L respectively, were achieved. In manzanilla, fino, amontillado and oloroso wine, the mean OTA values were 0.042, 0.044, 0.144, and 0.319 g/L, respectively. These levels are not different from other data given in the reference literature on white wines, although fino and manzanilla wines have very low OTA levels.
Open Access
Ochratoxin A decontamination: a review
(Elsevier, 2009) Amézqueta, Susana; González-Peñas, Elena; Murillo Arbizu, María Teresa; López de Cerain, Adela; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación

Murillo Arbizu, María Teresa

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