Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina

Autores
Oteiza, Juan Martín; Khaneghah, Amin M.; Campagnollo, Fernanda B.; Granato, Daniel; Mahmoudi, Mohammad R.; Sant'Ana, Anderson de Souza; Giannuzzi, Leda
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study, the relative frequency and concentration of patulin (PAT) and ochratoxin A (OTA) in fruit juices and wines collected in Argentina between 2005 and 2013 were determined by high performance liquid chromatography. PAT was detected in 1997 of 5958 samples (ranging from 3.0 to 19,622 μg/L), and 510 samples presented PAT levels above 50 μg/L. The highest incidence of PAT was observed in 2005 (243 of 419 samples) while the lowest was quantified in 2009 (104 of 482 samples). OTA was detected in only 22 of 1401 samples at concentrations ranging from 0.15 to 3.6 μg/L, and the highest incidence was observed in 2007 (8 of 153 samples). The concentration of PAT and OTA in the beverages analyzed was found to be affected by the type of fruit product, fruit commodity and production year. A great amount of data on the incidence of these mycotoxins in these matrixes can be further used in the development and reinforcement of measures to reduce the burden of their presence in juices and wines. This is important since PAT levels above the limit set by regulations were high and fruit juices are quite consumed by children. Although OTA contamination was low, effective ways to safeguard consumer exposure to PAT and OTA and consequently to protect public health are essential and indispensable.
Fil: Oteiza, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte; Argentina. Centro de Investigación y Asistencia Técnica a la Industria; Argentina
Fil: Khaneghah, Amin M.. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
Fil: Campagnollo, Fernanda B.. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
Fil: Granato, Daniel. Universidade Estadual de Ponta Grossa; Brasil
Fil: Mahmoudi, Mohammad R.. Fasa University. College of Science. Department of Statistics; Irán
Fil: Sant'Ana, Anderson de Souza. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Beverage
Exposure
Food Processing
Mycotoxin
Occurrence
Survey
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57215
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57215
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of ArgentinaOteiza, Juan MartínKhaneghah, Amin M.Campagnollo, Fernanda B.Granato, DanielMahmoudi, Mohammad R.Sant'Ana, Anderson de SouzaGiannuzzi, LedaBeverageExposureFood ProcessingMycotoxinOccurrenceSurveyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this study, the relative frequency and concentration of patulin (PAT) and ochratoxin A (OTA) in fruit juices and wines collected in Argentina between 2005 and 2013 were determined by high performance liquid chromatography. PAT was detected in 1997 of 5958 samples (ranging from 3.0 to 19,622 μg/L), and 510 samples presented PAT levels above 50 μg/L. The highest incidence of PAT was observed in 2005 (243 of 419 samples) while the lowest was quantified in 2009 (104 of 482 samples). OTA was detected in only 22 of 1401 samples at concentrations ranging from 0.15 to 3.6 μg/L, and the highest incidence was observed in 2007 (8 of 153 samples). The concentration of PAT and OTA in the beverages analyzed was found to be affected by the type of fruit product, fruit commodity and production year. A great amount of data on the incidence of these mycotoxins in these matrixes can be further used in the development and reinforcement of measures to reduce the burden of their presence in juices and wines. This is important since PAT levels above the limit set by regulations were high and fruit juices are quite consumed by children. Although OTA contamination was low, effective ways to safeguard consumer exposure to PAT and OTA and consequently to protect public health are essential and indispensable.Fil: Oteiza, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte; Argentina. Centro de Investigación y Asistencia Técnica a la Industria; ArgentinaFil: Khaneghah, Amin M.. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; BrasilFil: Campagnollo, Fernanda B.. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; BrasilFil: Granato, Daniel. Universidade Estadual de Ponta Grossa; BrasilFil: Mahmoudi, Mohammad R.. Fasa University. College of Science. Department of Statistics; IránFil: Sant'Ana, Anderson de Souza. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; BrasilFil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57215Oteiza, Juan Martín; Khaneghah, Amin M.; Campagnollo, Fernanda B.; Granato, Daniel; Mahmoudi, Mohammad R.; et al.; Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina; Elsevier Science; LWT - Food Science and Technology; 80; 7-2017; 200-2070023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.02.025info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817301263info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:17:00Zoai:ri.conicet.gov.ar:11336/57215instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:17:01.038CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
title Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
spellingShingle Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
Oteiza, Juan Martín
Beverage
Exposure
Food Processing
Mycotoxin
Occurrence
Survey
title_short Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
title_full Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
title_fullStr Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
title_full_unstemmed Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
title_sort Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
dc.creator.none.fl_str_mv Oteiza, Juan Martín
Khaneghah, Amin M.
Campagnollo, Fernanda B.
Granato, Daniel
Mahmoudi, Mohammad R.
Sant'Ana, Anderson de Souza
Giannuzzi, Leda
author Oteiza, Juan Martín
author_facet Oteiza, Juan Martín
Khaneghah, Amin M.
Campagnollo, Fernanda B.
Granato, Daniel
Mahmoudi, Mohammad R.
Sant'Ana, Anderson de Souza
Giannuzzi, Leda
author_role author
author2 Khaneghah, Amin M.
Campagnollo, Fernanda B.
Granato, Daniel
Mahmoudi, Mohammad R.
Sant'Ana, Anderson de Souza
Giannuzzi, Leda
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Beverage
Exposure
Food Processing
Mycotoxin
Occurrence
Survey
topic Beverage
Exposure
Food Processing
Mycotoxin
Occurrence
Survey
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this study, the relative frequency and concentration of patulin (PAT) and ochratoxin A (OTA) in fruit juices and wines collected in Argentina between 2005 and 2013 were determined by high performance liquid chromatography. PAT was detected in 1997 of 5958 samples (ranging from 3.0 to 19,622 μg/L), and 510 samples presented PAT levels above 50 μg/L. The highest incidence of PAT was observed in 2005 (243 of 419 samples) while the lowest was quantified in 2009 (104 of 482 samples). OTA was detected in only 22 of 1401 samples at concentrations ranging from 0.15 to 3.6 μg/L, and the highest incidence was observed in 2007 (8 of 153 samples). The concentration of PAT and OTA in the beverages analyzed was found to be affected by the type of fruit product, fruit commodity and production year. A great amount of data on the incidence of these mycotoxins in these matrixes can be further used in the development and reinforcement of measures to reduce the burden of their presence in juices and wines. This is important since PAT levels above the limit set by regulations were high and fruit juices are quite consumed by children. Although OTA contamination was low, effective ways to safeguard consumer exposure to PAT and OTA and consequently to protect public health are essential and indispensable.
Fil: Oteiza, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte; Argentina. Centro de Investigación y Asistencia Técnica a la Industria; Argentina
Fil: Khaneghah, Amin M.. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
Fil: Campagnollo, Fernanda B.. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
Fil: Granato, Daniel. Universidade Estadual de Ponta Grossa; Brasil
Fil: Mahmoudi, Mohammad R.. Fasa University. College of Science. Department of Statistics; Irán
Fil: Sant'Ana, Anderson de Souza. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description In this study, the relative frequency and concentration of patulin (PAT) and ochratoxin A (OTA) in fruit juices and wines collected in Argentina between 2005 and 2013 were determined by high performance liquid chromatography. PAT was detected in 1997 of 5958 samples (ranging from 3.0 to 19,622 μg/L), and 510 samples presented PAT levels above 50 μg/L. The highest incidence of PAT was observed in 2005 (243 of 419 samples) while the lowest was quantified in 2009 (104 of 482 samples). OTA was detected in only 22 of 1401 samples at concentrations ranging from 0.15 to 3.6 μg/L, and the highest incidence was observed in 2007 (8 of 153 samples). The concentration of PAT and OTA in the beverages analyzed was found to be affected by the type of fruit product, fruit commodity and production year. A great amount of data on the incidence of these mycotoxins in these matrixes can be further used in the development and reinforcement of measures to reduce the burden of their presence in juices and wines. This is important since PAT levels above the limit set by regulations were high and fruit juices are quite consumed by children. Although OTA contamination was low, effective ways to safeguard consumer exposure to PAT and OTA and consequently to protect public health are essential and indispensable.
publishDate 2017
dc.date.none.fl_str_mv 2017-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57215
Oteiza, Juan Martín; Khaneghah, Amin M.; Campagnollo, Fernanda B.; Granato, Daniel; Mahmoudi, Mohammad R.; et al.; Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina; Elsevier Science; LWT - Food Science and Technology; 80; 7-2017; 200-207
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57215
identifier_str_mv Oteiza, Juan Martín; Khaneghah, Amin M.; Campagnollo, Fernanda B.; Granato, Daniel; Mahmoudi, Mohammad R.; et al.; Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina; Elsevier Science; LWT - Food Science and Technology; 80; 7-2017; 200-207
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.02.025
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817301263
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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