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	Provedor de dados Ciência Rural (2) Autor Dachery,Bruna (2) Manfroi,Vitor (2) Welke,Juliane Elisa (2) Berleze,Kally Janaina (1) Palavra-chave Mycotoxins (2) Toxic compounds (2) Ochratoxin A (1) Risk assessment (1) Tipo do documento Info:eu-repo/semantics/article (1) Info:eu-repo/semantics/report (1) Ano 2016 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure Ciência Rural Dachery,Bruna; Manfroi,Vitor; Berleze,Kally Janaina; Welke,Juliane Elisa. Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic, teratogenic and carcinogenic properties. The presence of this toxin in wines and juices occurs due to the development of toxigenic fungi in grapes. Studies have shown the presence of this toxic secondary metabolite in these beverages may results in economic losses to the winery as well as health problems for consumers. In Europe, several studies have been done in order to map the areas where the development of ochratoxigenic fungi is more favorable. However, in Brazil these studies are still incipient. The Joint Expert Committee on Food Additives of the World Health Organization (JECFA) established the safe tolerable intake of 112ng OTA per kg of body weight per week. To verify whether the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mycotoxins; Risk assessment; Toxic compounds. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000100176 Exposure to ochratoxin A through consumption of grape juices produced by steam distillation method and intended for school meals Ciência Rural Dachery,Bruna; Manfroi,Vitor; Welke,Juliane Elisa. 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... Tipo: Info:eu-repo/semantics/report Palavras-chave: Mycotoxins; Toxic compounds; Ochratoxin A. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001001868 Registros recuperados: 2 Primeira ... 1 ... Última

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