Journal
FOODS
Volume 11, Issue 10, Pages -Publisher
MDPI
DOI: 10.3390/foods11101432
Keywords
ochratoxin A; grape juice; clarification; antioxidant compounds; mycotoxin
Categories
Funding
- Center of Research and Technology of Hamadan University of Medical Sciences and Health Services [140003111880]
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This study used the response surface methodology to achieve maximum removal of ochratoxin A (OTA) while minimizing reduction in antioxidant compounds during the grape juice clarification process. The results showed that the concentrations of bentonite, gelatin, and diatomite, as well as the clarification time, were correlated with the reduction amounts of OTA and antioxidant compounds. The study also found that the reduction amounts of OTA and antioxidant capacity followed a linear mode, while the decreased phenolic acid and flavonoid values followed a quadratic model.
This study achieved maximum removal of ochratoxin A (OTA) during the grape juice clarification process with minimal reduction in antioxidant compounds (phenolic acid, flavonoids, and antioxidant capacity by FRAP) by the RSM method. Independent variables included three types of clarifiers-gelatin, bentonite, and diatomite (diatomaceous earth)-at a concentration level of 0.25-0.75% and clarification time of 1-3 h. OTA was measured by high-performance liquid chromatography with fluorescence detection. Clarifying agent concentration and clarification time affected the reduction amount of OTA and antioxidant compounds in grape juice. There was a direct linear correlation between the reduction amounts of OTA and antioxidant compounds and capacity with the concentration of bentonite, gelatin, and diatomite, and the clarification time. The reduction amount of OTA and antioxidant capacity followed the linear mode. However, the decreased phenolic acid and flavonoid values followed the quadratic model. The study results showed that if the concentrations of bentonite, gelatin, and diatomite and clarification time were 0.45, 0.62, 0.25%, and 1 h, respectively, the maximum amount of OTA reduction (41.67%) occurred. Furthermore, the phenolic acid, flavonoid, and antioxidant activity decrease amounts were at their lowest levels, i.e., 23.86, 7.20, and 17.27%, respectively.
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