کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5559967 | 1403305 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages](/preview/png/5559967.png)
چکیده انگلیسی
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 Itálico 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 109, Part 1, November 2017, Pages 237-244
Journal: Food and Chemical Toxicology - Volume 109, Part 1, November 2017, Pages 237-244
نویسندگان
Bruna Dachery, Flávio Fonseca Veras, Lucas Dal Magro, Vitor Manfroi, Juliane Elisa Welke,