Título:	Influence of Maturation Stages in Different Varieties of Wine Grapes (Vitis vinifera) on the Production of Ochratoxin A and Its Modified Forms by Aspergillus carbonarius and Aspergillus niger.
Autoria:	FREIRA, L. GUERREIRO, T. M. CARAMÊS, E. T. S. LOPES, L. L. ORLANDO, E. A. PEREIRA, G. E. PALLONE, J. A. L. CATHARINO, R. R. SANT'ANA, A. S.
Afiliação:	Luísa Freira, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil Tatiane M. Guerreiro, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil Elem T. S. Caramês, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil Letícia S. Lopes, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil Eduardo A. Orlando, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil GIULIANO ELIAS PEREIRA, CNPUV Juliana A. Lima Pallone, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil Rodrigo R. Catharino, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazil Anderson S. Sant'Ana, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Ano de publicação:	2018
Referência:	Journal of Agricultural and Food Chemistry, v. 66, p. 8824-8831, 2018.
Conteúdo:	Ochratoxin A is the main contaminant mycotoxin of grapes produced mainly by Aspergillus niger and Aspergillus carbonarius. Besides, it is possible that the formation of modified mycotoxin occurs through the plant defense mechanism or also by fungus actions itself. The objective of this study was to evaluate the influence of grape variety and maturation stage on the formation of OTA and modified mycotoxin. The determination of OTA was performed by high-performance liquid chromatography, and a high-resolution mass spectrometry was used for the detection of modified ochratoxin. A positive correlation was observed between the following grapes physicochemical parameters: pH, total soluble solids, total glycosides in glucose, total anthocyanin, and OTA levels produced by A. niger and A. carbonarius. Therefore, the higher the concentrations of these parameters, the greater the production of mycotoxin in grapes. Among the elected targets, we identified the 14-decarboxyochratoxin A in Muscat Italia variety at veraison and 15 days after the beginning of veraison stages; and ethylamide-ochratoxin A as a biomarker in the Syrah variety at the ripeness stage. KEYWORDS: conjugated mycotoxin, masked mycotoxin, mass spectrometry, modified mycotoxin, Vitis vini ́ fera, food safety
Thesagro:	Vitis Vinifera
NAL Thesaurus:	Mass spectrometry Food safety
Palavras-chave:	Conjugated mycotoxin Masked mycotoxin Modified mycotoxin
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPUV)