Exposure to ochratoxin A through consumption of grape juices produced by steam distillation method and intended for school meals

Ciência Rural

Manfroi, Vitor¹  Dachery, Bruna¹  Welke, Juliane Elisa¹ 

[1] Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil

关键词: mycotoxins;    toxic compounds;    ochratoxin A;   

DOI  :  10.1590/0103-8478cr20150649

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

:The grape juice was included in meals of public schools in the states of Rio Grande do Sul and Santa Catarina, Brazil. The juices intended for schools have been produced by small wineries through the steam distillation method. This method presents a particularity in relation to other juice production methods, since the grapes are not macerated to extract the juice. In literature is well established that maceration of grapes is the main critical point associated with the ochratoxin A (OTA) contamination in juices. OTA is a mycotoxin with nephrotoxic and immunosuppressives effects. The aim of this study was to verify the OTA occurrence in juices produced by steam distillation method, as grape juice may be a source of OTA exposure for children. No sample showed OTA levels higher than the detection limit (0.05μg L-1) of method used to determine this toxin. This study demonstrated the adequate quality of juice produced by this extraction method. Furthermore, data about OTA occurrence are important to support risk assessment studies related to the exposure to toxic compounds through diet.

【 授权许可】

Unknown