Advanced search
Start date
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of Maturation Stages in Different Varieties of Wine Grapes (Vitis vinifera) on the Production of Ochratoxin A and Its Modified Forms by Aspergillus carbonarius and Aspergillus niger

Full text
Freire, Luisa [1] ; Guerreiro, Tatiane M. [2] ; Carames, Elem T. S. [1] ; Lopes, Leticia S. [1] ; Orlando, Eduardo A. [1] ; Pereira, Giuliano E. [3] ; Lima Pallone, Juliana A. [1] ; Catharino, Rodrigo R. [2] ; Sant'Ana, Anderson S. [1]
Total Authors: 9
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Pharmaceut Sci, Innovare Biomarkers Lab, Campinas, SP - Brazil
[3] Brazilian Agr Res Corp Semiarido, Petrolina, PE - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Journal of Agricultural and Food Chemistry; v. 66, n. 33, p. 8824-8831, AUG 22 2018.
Web of Science Citations: 3

Ochratoxin A is the main contaminant mycotoxin of grapes produced mainly by Aspergillus niger and Aspergillus carbonarius. Besides, it is possible that the formation of modified mycotoxin occurs through the plant defense mechanism or also by fungus actions itself. The objective of this study was to evaluate the influence of grape variety and maturation stage on the formation of OTA and modified mycotoxin. The determination of OTA was performed by high-performance liquid chromatography, and a high-resolution mass spectrometry was used for the detection of modified ochratoxin. A positive correlation was observed between the following grapes physicochemical parameters: pH, total soluble solids, total glycosides in glucose, total anthocyanin, and OTA levels produced by A. niger and A. carbonarius. Therefore, the higher the concentrations of these parameters, the greater the production of mycotoxin in grapes. Among the elected targets, we identified the 14-decarboxy-ochratoxin A in Muscat Italia variety at veraison and 15 days after the beginning of veraison stages; and ethylamide-ochratoxin A as a biomarker in the Syrah variety at the ripeness stage. (AU)

FAPESP's process: 16/21041-5 - Fungi and modified mycotoxins in grapes and wines: modeling the variability of formation, stability during the processing and health effects
Grantee:Luisa Freire
Support type: Scholarships in Brazil - Doctorate