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The Change in Concentration of Ochratoxin a and Antioxidant Capacity During the Production of Grape Juice Publisher



Behfar M1 ; Heshmati A1 ; Mortazavian AM2 ; Hadian Z3 ; Shariatifar N4 ; Mousavi Khaneghah A5
Authors
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Authors Affiliations
  1. 1. Department of Nutrition and Food Hygiene, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
  2. 2. Department of Food Science and Technology, Faculty of Nutrition & Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  3. 3. Department of Food Technology Research, Faculty of Nutrition & Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology – State Research Institute, 36 Rakowiecka St, Warsaw, 02-532, Poland

Source: Journal of Food Composition and Analysis Published:2024


Abstract

Ochratoxin A (OTA), a dangerous fungal toxin, has widely contaminated grapes and its by-products. To estimate dietary intake, information about OTA behavior during processing is demanded. There is currently much data to predict the fate of the OTA in different types of wine, but more is needed for grape juice This study evaluated the effect of grape juice-making steps on OTA contents antioxidant compounds, and activity capacity. OTA extraction and analysis were performed by immunoaffinity column and high-performance liquid chromatography. The juice was made from grapes artificially contaminated with OTA at a level of 5.0 µg/kg. Statistically significant changes in responses were found after the washing, preheating, juicing, clarification, and pasteurization processes. The processing of the grapefruit into grape juice led to a total decline of 62.0 % in OTA level. The remaining OTA content in the final grape juice in the present study was lower than the maximum residue limit for this product established by European Union (EU) legislation (2 µg/kg). Moreover, the overall reduction of 56.2 %, 53.9 %, and 54.3 % in the total phenolic, total flavonoid, and antioxidant capacity were observed, respectively. © 2024 Elsevier Inc.
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