Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 463-471Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.136
Keywords
Ochratoxin A; Cytotoxicity; Gamma irradiation; Grape juice; Wheat flour; Wine
Funding
- Portuguese Foundation for Science and Technology (FCT - Portugal) [SFRH/BD/79364/2011]
- FCT/MEC (OE) [UMINHO/BPD/51/2015, UID/BIO/04469/2013]
- FCT [UID/BIO/04469/2013, RECI/AAG-TEC/0400/2012, UID/Multi/04349/2013, POCI-01-0145-FEDER-006684]
- BioTecNorte operation - European Regional Development Fund under the scope of Norte - Programa Operacional Regional do Norte [NORTE-01-0145-FEDER-000004, RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462), RTA2012-00053-00-00 INIA]
- Fundação para a Ciência e a Tecnologia [RECI/AAG-TEC/0400/2012, SFRH/BD/79364/2011, UID/Multi/04349/2013] Funding Source: FCT
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Ochratoxin A (OTA) is one of the main mycotoxins that can be found in food. The use of gamma radiation is a technique for preserving food that may exert some effects on mycotoxins. OTA was irradiated in its dry form, in aqueous and in methanolic solutions, and in wheat flour, grape juice and wine. Additionally, the toxicity of OTA irradiated in water was tested. In aqueous solutions, more than 90% of the OTA was degraded by gamma-radiation doses >= 2.5 kGy, and a 2-fold reduction in OTA cytotoxicity was observed. In food matrices, the elimination of OTA by gamma-radiation was found more difficult, as radiation doses of 30 kGy eliminate at most 24% of the OTA. Higher moisture content of food matrices did not substantially increase OTA elimination. It is concluded that OTA is very sensitive to irradiation in water solutions but resistant in its dry form and in food matrices.
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