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dc.contributor.author
Oteiza, Juan Martín
dc.contributor.author
Khaneghah, Amin M.
dc.contributor.author
Campagnollo, Fernanda B.
dc.contributor.author
Granato, Daniel
dc.contributor.author
Mahmoudi, Mohammad R.
dc.contributor.author
Sant'Ana, Anderson de Souza
dc.contributor.author
Giannuzzi, Leda
dc.date.available
2018-08-27T17:34:10Z
dc.date.issued
2017-07
dc.identifier.citation
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
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/57215
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Beverage
dc.subject
Exposure
dc.subject
Food Processing
dc.subject
Mycotoxin
dc.subject
Occurrence
dc.subject
Survey
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-27T14:06:05Z
dc.journal.volume
80
dc.journal.pagination
200-207
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
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
dc.description.fil
Fil: Khaneghah, Amin M.. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
dc.description.fil
Fil: Campagnollo, Fernanda B.. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
dc.description.fil
Fil: Granato, Daniel. Universidade Estadual de Ponta Grossa; Brasil
dc.description.fil
Fil: Mahmoudi, Mohammad R.. Fasa University. College of Science. Department of Statistics; Irán
dc.description.fil
Fil: Sant'Ana, Anderson de Souza. Universidade Estadual do Campinas. Facultad de Engenharia de Alimentos; Brasil
dc.description.fil
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
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2017.02.025
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817301263
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