Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines

Detalhes bibliográficos
Autor(a) principal: Rocha, C.
Data de Publicação: 2017
Outros Autores: Cosme, Fernanda, Silva, D., Ferreira, A. B., Ribeiro, Luís Filipe, Nunes, Fernando M., Abrunhosa, Luís, Inês, António
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/47470
Resumo: ICFC 2017 - International Conference on Food Contaminants (Book of Abstracts)
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spelling Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white winesFumonisin B2WineSafetyOenological productsICFC 2017 - International Conference on Food Contaminants (Book of Abstracts)Fumonisins are mycotoxins produced by species of Fusarium, mainly F. verticillioides and F. proliferatum. Fumonisins have hepatotoxic and nephrotoxic effects in various animals and are also associated to human esophageal cancer [1] thus being classified by the IARC in Group 2 [2]. Chemically, fumonisins are characterized by a 19- or 20-carbon aminopolyhydroxyalkyl chain that is diesterified with propane-1,2,3-tricarboxylic acid groups [3]. Sharing a basic structure, several related groups of fumonisins have been isolated and identified (A, B, C and P). Fumonisins B (FBs) are the major forms found in most food products. Recently they were detected in grapes, musts and wines around the world. It was established an association between Aspergillus niger and the presence of FB2 in grape must and wine. WHO has recommended a maximum tolerable daily intake of 2 mg/kg of body weight to FB1, FB2 and FB3, alone or in combination [4], therefore it is important to prevent and control its occurrence, as well other mycotoxins, in wines [5]. The main objective of this work was to evaluate the ability of different oenological products on FB2 removal of white and red wines. For this purpose, ten commercial oenological fining agents (mineral, synthetic and organic - proteins of animal and vegetable origin) were studied to remove FB2 in white and red wines artificially contaminated with FB2. In addition to the FB2 removal, the effect of these products on wine physicochemical characteristics, namely, flavonoids, non-flavonoids and total phenolic compounds were evaluated. In red wine all products showed low reduction on FB2 removal, being the highest value (30%) achieved by calcium bentonite. The results obtained by the action of these products may be considered as a pioneer approach on wine FB2 reduction/removal, with relevance for wine industry, in order to select the best fining agent to reduce toxicity and consequently to improve wine quality and safety.info:eu-repo/semantics/publishedVersionUniversidade do MinhoRocha, C.Cosme, FernandaSilva, D.Ferreira, A. B.Ribeiro, Luís FilipeNunes, Fernando M.Abrunhosa, LuísInês, António2017-06-122017-06-12T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/1822/47470engRocha, C.; Cosme, F.; Silva, D.; Ferreira, A. B.; Filipe-Ribeiro, L.; Nunes, F. M.; Abrunhosa, Luís; Inês, A., Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines. ICFC 2017 - International Conference on Food Contaminants (Book of Abstracts). No. 4.11, Braga, Portugal, June 13-14, 89, 2017. ISBN: 978-989-97478-9-0978-989-97478-9-0https://www.icfc2017.uminho.ptinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-11T04:39:16Zoai:repositorium.sdum.uminho.pt:1822/47470Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T04:39:16Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines
title Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines
spellingShingle Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines
Rocha, C.
Fumonisin B2
Wine
Safety
Oenological products
title_short Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines
title_full Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines
title_fullStr Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines
title_full_unstemmed Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines
title_sort Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines
author Rocha, C.
author_facet Rocha, C.
Cosme, Fernanda
Silva, D.
Ferreira, A. B.
Ribeiro, Luís Filipe
Nunes, Fernando M.
Abrunhosa, Luís
Inês, António
author_role author
author2 Cosme, Fernanda
Silva, D.
Ferreira, A. B.
Ribeiro, Luís Filipe
Nunes, Fernando M.
Abrunhosa, Luís
Inês, António
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Rocha, C.
Cosme, Fernanda
Silva, D.
Ferreira, A. B.
Ribeiro, Luís Filipe
Nunes, Fernando M.
Abrunhosa, Luís
Inês, António
dc.subject.por.fl_str_mv Fumonisin B2
Wine
Safety
Oenological products
topic Fumonisin B2
Wine
Safety
Oenological products
description ICFC 2017 - International Conference on Food Contaminants (Book of Abstracts)
publishDate 2017
dc.date.none.fl_str_mv 2017-06-12
2017-06-12T00:00:00Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/47470
url http://hdl.handle.net/1822/47470
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rocha, C.; Cosme, F.; Silva, D.; Ferreira, A. B.; Filipe-Ribeiro, L.; Nunes, F. M.; Abrunhosa, Luís; Inês, A., Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines. ICFC 2017 - International Conference on Food Contaminants (Book of Abstracts). No. 4.11, Braga, Portugal, June 13-14, 89, 2017. ISBN: 978-989-97478-9-0
978-989-97478-9-0
https://www.icfc2017.uminho.pt
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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