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dc.contributor.authorFREIRA, L.
dc.contributor.authorGUERREIRO, T. M.
dc.contributor.authorCARAMÊS, E. T. S.
dc.contributor.authorLOPES, L. L.
dc.contributor.authorORLANDO, E. A.
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorPALLONE, J. A. L.
dc.contributor.authorCATHARINO, R. R.
dc.contributor.authorSANT'ANA, A. S.
dc.date.accessioned2019-01-04T23:35:37Z-
dc.date.available2019-01-04T23:35:37Z-
dc.date.created2019-01-04
dc.date.issued2018
dc.identifier.citationJournal of Agricultural and Food Chemistry, v. 66, p. 8824-8831, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1103043-
dc.descriptionOchratoxin 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
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectConjugated mycotoxin
dc.subjectMasked mycotoxin
dc.subjectModified mycotoxin
dc.titleInfluence 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.
dc.typeArtigo de periódico
dc.date.updated2019-04-27T11:11:11Zpt_BR
dc.subject.thesagroVitis Vinifera
dc.subject.nalthesaurusMass spectrometry
dc.subject.nalthesaurusFood safety
riaa.ainfo.id1103043
riaa.ainfo.lastupdate2019-04-27 -03:00:00
dc.contributor.institutionLuísa Freira, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
dc.contributor.institutionTatiane M. Guerreiro, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazileng
dc.contributor.institutionElem T. S. Caramês, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazileng
dc.contributor.institutionLetícia S. Lopes, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazileng
dc.contributor.institutionEduardo A. Orlando, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazileng
dc.contributor.institutionGIULIANO ELIAS PEREIRA, CNPUVeng
dc.contributor.institutionJuliana A. Lima Pallone, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazileng
dc.contributor.institutionRodrigo R. Catharino, Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences, University of Campinas, Campinas, SP, Brazileng
dc.contributor.institutionAnderson S. Sant'Ana, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.eng
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