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

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

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Author(s):
Freire, Luisa [1] ; Braga, Patricia A. C. [1] ; Furtado, Marianna M. [1] ; Delafiori, Jeany [2] ; Dias-Audibert, Flavia L. [2] ; Pereira, Giuliano E. [3] ; Reyes, Felix G. [1] ; Catharino, Rodrigo R. [2] ; Sant'Ana, Anderson S. [1]
Total Authors: 9
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Pharmaceut Sci, Innovare Biomarkers Lab, BR-13083887 Campinas, SP - Brazil
[3] Brazilian Agr Res Corp Semiarido, BR-56302970 Petrolina, PE - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FOOD CONTROL; v. 113, JUL 2020.
Web of Science Citations: 0
Abstract

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 beta, ochratoxin alpha 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. (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 Colombo
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 19/05718-3 - Determination of metabolic alterations and therapeutic potential of Zika Virus in cancer cells by mass spectrometry and artificial intelligence
Grantee:Jeany Delafiori
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)