From grape to wine: Fate of ochratoxin A during red, rose, and white winemaking process and the presence of ochratoxin derivatives in the final products

Autor: Felix Guillermo Reyes Reyes, Patrícia Aparecida de Campos Braga, Rodrigo Ramos Catharino, Luísa Freire, Giuliano Elias Pereira, Anderson S. Sant'Ana, Jeany Delafiori, Flávia Luísa Dias-Audibert, Marianna M. Furtado
Přispěvatelé: LUÍSA FREIRE, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil, PATRÍCIA A. C. BRAGA, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil, MARIANNA M. FURTADO, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil, JEANY DELAFIORI, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, CEP 13083-887, Campinas, SP, Brazil, FLÁVIA L. DIAS-AUDIBERT, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, CEP 13083-887, Campinas, SP, Brazil, GIULIANO ELIAS PEREIRA, CNPUV, FELIX G. REYES, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil, RODRIGO R. CATHARINO, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, CEP 13083-887, Campinas, SP, Brazil, ANDERSON S. SANT'ANA, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil.
Jazyk: angličtina
Rok vydání: 2020
Předmět:
Zdroj: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
ISSN: 0956-7135
Popis: The presence of ochratoxin A (OTA) in wine is mainly due to the contamination of grapes by Aspergillus carbonarius and A. niger, still in the vineyard or at stages prior to winemaking. Throughout winemaking process, although there is a reduction in OTA levels, modified mycotoxins may also be formed. In fact, modified mycotoxins are compounds that normally remain undetectable during the conventional analysis used for the parent toxin. In this context, the current study aimed to evaluate the effect of grape variety and winemaking steps on OTA fate as well as the formation of modified ochratoxins. White, rose and red wines were prepared from Muscat Italia, Syrah and Touriga Nacional varieties, respectively. OTA was determined during different steps of winemaking by UHPLC-ESI-MS/MS. Identification of ochratoxin derivatives was performed using tandem MS experiments. A reduction of 90.72, 92.44 and 88.15% in OTA levels was observed for white, rose and red wines, respectively. Among the sought targets, the following ochratoxin-derived candidates were identified: ochratoxin β, ochratoxin α methyl ester, ochratoxin B methyl ester, ochratoxin A methyl ester, ethylamide ochratoxin A, ochratoxin C and ochratoxin A glucose ester. These results indicate that the formation of ochratoxin derivatives leads to an underestimation of total mycotoxin levels in wine and, therefore, the inclusion of techniques for multi-mycotoxins detection should be considered. Made available in DSpace on 2020-11-21T09:14:58Z (GMT). No. of bitstreams: 1 1-s2.0-S0956713520300839-main.pdf: 716202 bytes, checksum: 4410bf1e7648c54b44751975f851e7f8 (MD5) Previous issue date: 2020
Databáze: OpenAIRE