Data/hora: 15/06/2024 00:18:23

Biblioteca(s): 	Embrapa Semiárido; Embrapa Uva e Vinho.	
Data corrente: 	04/01/2019	
Data da última atualização: 	27/04/2019	
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.	
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.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	Journal of Agricultural and Food Chemistry, v. 66, p. 8824-8831, 2018.	
Idioma: 	Inglês	
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 &#769; fera, food safety	
Palavras-Chave: 	Conjugated mycotoxin; Masked mycotoxin; Modified mycotoxin.	
Thesagro: 	Ocratoxina; Uva; Vitis Vinifera.	
Thesaurus Nal: 	Food safety; Mass spectrometry.	
Categoria do assunto: 	--
X Pesquisa, Tecnologia e Engenharia	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/189780/1/acs.jafc.8b02251.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (18063-1) - UPC - AP - DD -  -  - 18.02428 - DIS
CPATSA - (60009-1) - UPC - AP - DD -  -  -  - DIS