期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 109, 期 -, 页码 237-244出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2017.09.013
关键词
Mycotoxins; Risk assessment; Exposure risk; Toxic compounds; Processing effect
资金
- Coordination for the Improvement of Higher Education Personnel (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior, CAPES) [472691/2013-9]
- Research Support Foundation of Rio Grande do Sul (Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul, FAPERGS) [1995-2551/13-7]
The goals of this study were (i) to verify the effect of steam extraction used in juice production and the stages of vinification on the ochratoxin A (OTA) levels found in grapes naturally contaminated, and (ii) evaluate the risk of exposure to this toxin when the daily consumption of juice and wine is followed to prevent cardiovascular disease. OTA-producing fungi were isolated from Cabernet Sauvignon, Moscato Italico) and Concord grapes harvested from the same vineyard and intended to produce red wine, white wine and juice, respectively. The highest levels of this toxin were found in the Concord grapes used for juice production. Although greater reduction in OTA levels occurred during juice production (73%) compared to winemaking (66 and 44%, for red and white, respectively), the estimated OTA exposure through juice was higher than the tolerable intake established for this toxin by JECFA. The risk associated with juice consumption, rather than wine, can be explained by (i) higher OTA levels found in Concord must than those of Cabernet and Moscato, indicating that Concord grapes appear to be more susceptible to OTA production by toxigenic fungi; and (ii) the daily recommended juice consumption is higher than those proposed to red wine. (C) 2017 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据