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.
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126875 https://doi.org/10.1016/j.foodcont.2020.107167 |
Resumo: | 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 β, ochratoxin α 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. |
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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.A carbonariusA nigerMasked mycotoxinModified ochratoxinUHPLC-MSMass spectrometryThe 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 β, ochratoxin α 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.LUÍSA FREIRE, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil; PATRÍCIA A. C. BRAGA, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil; MARIANNA M. FURTADO, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil; JEANY DELAFIORI, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, CEP 13083-887, Campinas, SP, Brazil; FLÁVIA L. DIAS-AUDIBERT, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, CEP 13083-887, Campinas, SP, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; FELIX G. REYES, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil; RODRIGO R. CATHARINO, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, CEP 13083-887, Campinas, SP, Brazil; ANDERSON S. SANT'ANA, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil.FREIRE, L.BRAGA, P. A. C.FURTADO, M. M.DELAFIORI, J.DIAS-AUDIBERT, F. L.PEREIRA, G. E.REYES, F. D.CATHARINO, R. R.SANT'ANA, A. S.2020-11-21T09:14:58Z2020-11-21T09:14:58Z2020-11-202020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Control, v. 113, p. 107167, 2020.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126875https://doi.org/10.1016/j.foodcont.2020.107167enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-11-21T09:15:05Zoai:www.alice.cnptia.embrapa.br:doc/1126875Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542020-11-21T09:15:05falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-11-21T09:15:05Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
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. |
title |
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. |
spellingShingle |
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. FREIRE, L. A carbonarius A niger Masked mycotoxin Modified ochratoxin UHPLC-MS Mass spectrometry |
title_short |
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. |
title_full |
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. |
title_fullStr |
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. |
title_full_unstemmed |
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. |
title_sort |
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. |
author |
FREIRE, L. |
author_facet |
FREIRE, L. BRAGA, P. A. C. FURTADO, M. M. DELAFIORI, J. DIAS-AUDIBERT, F. L. PEREIRA, G. E. REYES, F. D. CATHARINO, R. R. SANT'ANA, A. S. |
author_role |
author |
author2 |
BRAGA, P. A. C. FURTADO, M. M. DELAFIORI, J. DIAS-AUDIBERT, F. L. PEREIRA, G. E. REYES, F. D. CATHARINO, R. R. SANT'ANA, A. S. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
LUÍSA FREIRE, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil; PATRÍCIA A. C. BRAGA, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil; MARIANNA M. FURTADO, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil; JEANY DELAFIORI, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, CEP 13083-887, Campinas, SP, Brazil; FLÁVIA L. DIAS-AUDIBERT, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, CEP 13083-887, Campinas, SP, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; FELIX G. REYES, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil; RODRIGO R. CATHARINO, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, CEP 13083-887, Campinas, SP, Brazil; ANDERSON S. SANT'ANA, Department of Food Science, Faculty of Food Engineering, University of Campinas, CEP 13083-862, Campinas, SP, Brazil. |
dc.contributor.author.fl_str_mv |
FREIRE, L. BRAGA, P. A. C. FURTADO, M. M. DELAFIORI, J. DIAS-AUDIBERT, F. L. PEREIRA, G. E. REYES, F. D. CATHARINO, R. R. SANT'ANA, A. S. |
dc.subject.por.fl_str_mv |
A carbonarius A niger Masked mycotoxin Modified ochratoxin UHPLC-MS Mass spectrometry |
topic |
A carbonarius A niger Masked mycotoxin Modified ochratoxin UHPLC-MS Mass spectrometry |
description |
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 β, ochratoxin α 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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-21T09:14:58Z 2020-11-21T09:14:58Z 2020-11-20 2020 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Control, v. 113, p. 107167, 2020. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126875 https://doi.org/10.1016/j.foodcont.2020.107167 |
identifier_str_mv |
Food Control, v. 113, p. 107167, 2020. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126875 https://doi.org/10.1016/j.foodcont.2020.107167 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
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Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
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EMBRAPA |
institution |
EMBRAPA |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503498156474368 |