Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/5532 |
Resumo: | A total of 93 Portuguese grape samples destined for wine production were examined for the presence of ochratoxin A (OTA) and the OTA producing fungi Aspergillus carbonarius and A. niger aggregate. Samples came from 11 vineyards from four winemaking regions in the North and South of the Portuguese mainland, during the harvest seasons of 2001, 2002 and 2003. Grapes were examined at 3 maturation stages, from setting to the harvesting period, to evaluate when contamination with OTA producing fungi and OTA synthesis occur. The detection of fungi in grape samples was made by plating methods with and without surface disinfection. OTAwas formed by 14% of the 650 isolates tested. Most of the OTA producing strains (96%) were isolated at harvest time. At this stage, the percentage of grape samples with OTA producing strains detected without surface disinfection was 56%. With surface disinfection, A. carbonarius was isolated from 10% of the samples. OTAwas detected in grapes at the 3 maturation stages. The average OTA concentrations in 60 samples at pea berry (28 samples), early veraison (22 samples) and ripe berry (20 samples) were 263, 149 and 35 ng/kg, respectively. Experiments with an A. carbonarius strain demonstrated that OTA production differs significantly with the composition of the berries at different maturation stages (P<0.001), with a mean value of OTA production at pea berry, early veraison and ripe berry of 3402, 1530 and 22 μg/kg, respectively. The production of OTA by A. carbonarius was correlated positively and negatively with the total acidity of grapes (rs=0.855, P<0.001) and reducing sugars content (rs=−0.835, P<0.001), respectively. Our data demonstrate that OTA synthesis in grapes occurs since early maturation stages. |
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Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturationA. carbonariusA. niger aggregateGrapesMycotoxinsOchratoxin AWineScience & TechnologyA total of 93 Portuguese grape samples destined for wine production were examined for the presence of ochratoxin A (OTA) and the OTA producing fungi Aspergillus carbonarius and A. niger aggregate. Samples came from 11 vineyards from four winemaking regions in the North and South of the Portuguese mainland, during the harvest seasons of 2001, 2002 and 2003. Grapes were examined at 3 maturation stages, from setting to the harvesting period, to evaluate when contamination with OTA producing fungi and OTA synthesis occur. The detection of fungi in grape samples was made by plating methods with and without surface disinfection. OTAwas formed by 14% of the 650 isolates tested. Most of the OTA producing strains (96%) were isolated at harvest time. At this stage, the percentage of grape samples with OTA producing strains detected without surface disinfection was 56%. With surface disinfection, A. carbonarius was isolated from 10% of the samples. OTAwas detected in grapes at the 3 maturation stages. The average OTA concentrations in 60 samples at pea berry (28 samples), early veraison (22 samples) and ripe berry (20 samples) were 263, 149 and 35 ng/kg, respectively. Experiments with an A. carbonarius strain demonstrated that OTA production differs significantly with the composition of the berries at different maturation stages (P<0.001), with a mean value of OTA production at pea berry, early veraison and ripe berry of 3402, 1530 and 22 μg/kg, respectively. The production of OTA by A. carbonarius was correlated positively and negatively with the total acidity of grapes (rs=0.855, P<0.001) and reducing sugars content (rs=−0.835, P<0.001), respectively. Our data demonstrate that OTA synthesis in grapes occurs since early maturation stages.The EC Quality of Life Programme (QoL), Key. Action 1 – Food, Nutrition & Health.Fundação para a Ciência e a Tecnologia (FCT) - grant SFRH/BPD/2827/2004.ElsevierUniversidade do MinhoSerra, RitaMendonça, CarlaVenâncio, Armando2006-092006-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/5532eng"International Journal of Food Microbiology". ISSN 0168-1605. 111:suppl. 1 (2006) S35-S39.0168-160510.1016/j.ijfoodmicro.2006.03.00716707182http://www.elsevier.com/wps/find/journaldescription.cws_home/505514/description#descriptioninfo: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:RCAAP2023-07-21T12:02:28Zoai:repositorium.sdum.uminho.pt:1822/5532Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:52:26.931288Repositório 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 |
Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation |
title |
Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation |
spellingShingle |
Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation Serra, Rita A. carbonarius A. niger aggregate Grapes Mycotoxins Ochratoxin A Wine Science & Technology |
title_short |
Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation |
title_full |
Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation |
title_fullStr |
Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation |
title_full_unstemmed |
Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation |
title_sort |
Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation |
author |
Serra, Rita |
author_facet |
Serra, Rita Mendonça, Carla Venâncio, Armando |
author_role |
author |
author2 |
Mendonça, Carla Venâncio, Armando |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Serra, Rita Mendonça, Carla Venâncio, Armando |
dc.subject.por.fl_str_mv |
A. carbonarius A. niger aggregate Grapes Mycotoxins Ochratoxin A Wine Science & Technology |
topic |
A. carbonarius A. niger aggregate Grapes Mycotoxins Ochratoxin A Wine Science & Technology |
description |
A total of 93 Portuguese grape samples destined for wine production were examined for the presence of ochratoxin A (OTA) and the OTA producing fungi Aspergillus carbonarius and A. niger aggregate. Samples came from 11 vineyards from four winemaking regions in the North and South of the Portuguese mainland, during the harvest seasons of 2001, 2002 and 2003. Grapes were examined at 3 maturation stages, from setting to the harvesting period, to evaluate when contamination with OTA producing fungi and OTA synthesis occur. The detection of fungi in grape samples was made by plating methods with and without surface disinfection. OTAwas formed by 14% of the 650 isolates tested. Most of the OTA producing strains (96%) were isolated at harvest time. At this stage, the percentage of grape samples with OTA producing strains detected without surface disinfection was 56%. With surface disinfection, A. carbonarius was isolated from 10% of the samples. OTAwas detected in grapes at the 3 maturation stages. The average OTA concentrations in 60 samples at pea berry (28 samples), early veraison (22 samples) and ripe berry (20 samples) were 263, 149 and 35 ng/kg, respectively. Experiments with an A. carbonarius strain demonstrated that OTA production differs significantly with the composition of the berries at different maturation stages (P<0.001), with a mean value of OTA production at pea berry, early veraison and ripe berry of 3402, 1530 and 22 μg/kg, respectively. The production of OTA by A. carbonarius was correlated positively and negatively with the total acidity of grapes (rs=0.855, P<0.001) and reducing sugars content (rs=−0.835, P<0.001), respectively. Our data demonstrate that OTA synthesis in grapes occurs since early maturation stages. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-09 2006-09-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/5532 |
url |
http://hdl.handle.net/1822/5532 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"International Journal of Food Microbiology". ISSN 0168-1605. 111:suppl. 1 (2006) S35-S39. 0168-1605 10.1016/j.ijfoodmicro.2006.03.007 16707182 http://www.elsevier.com/wps/find/journaldescription.cws_home/505514/description#description |
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.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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 |
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1799132301028753408 |