Data/hora: 16/06/2024 06:40:42

Provedor de dados: | 65
País: | Brazil
Título: | Exposure to ochratoxin A through consumption of grape juices produced by steam distillation method and intended for school meals
Autores: | Dachery,Bruna; Manfroi,Vitor; Welke,Juliane Elisa.
Data: | 2016-10-01
Ano: | 2016
Palavras-chave: | Mycotoxins; Toxic compounds; Ochratoxin A.
Resumo: | ABSTRACT: The grape juice was included in meals of public schools in the states of Rio Grande do Sul and Santa Catarina, Brazil. The juices intended for schools have been produced by small wineries through the steam distillation method. This method presents a particularity in relation to other juice production methods, since the grapes are not macerated to extract the juice. In literature is well established that maceration of grapes is the main critical point associated with the ochratoxin A (OTA) contamination in juices. OTA is a mycotoxin with nephrotoxic and immunosuppressives effects. The aim of this study was to verify the OTA occurrence in juices produced by steam distillation method, as grape juice may be a source of OTA exposure for children. No sample showed OTA levels higher than the detection limit (0.05μg L-1) of method used to determine this toxin. This study demonstrated the adequate quality of juice produced by this extraction method. Furthermore, data about OTA occurrence are important to support risk assessment studies related to the exposure to toxic compounds through diet.
Tipo: | Info:eu-repo/semantics/report
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001001868
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20150649
Formato: | text/html
Fonte: | Ciência Rural  v.46 n.10 2016
Fonte: | info:eu-repo/semantics/openAccess