Ece Günalan İNCİ, Z. Dilek HEPERKAN

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OCHRATOXIN A CONTAMINATION IN VINEGAR

OCHRATOXIN A CONTAMINATION IN VINEGAR

Ochratoxin A (OTA) is a mycotoxin that is often produced by mold species such as Aspergillus ochraceus, A. carbonarius, A. niger and Penicillium verrucosum. Ochratoxin-producing molds widely grow up and form toxins in raisins, figs, coffee beans and grains. In this study, the presence of OTA in home-made vinegars was examined with high performance liquid chromatography (HPLC). 88% of vinegar samples were OTA negative. In one of the samples examined, the amount of OTA is above 2 μg/L, which is the limit value. OTA is a mycotoxin with nephrotoxic properties. OTA, which enters the body, is absorbed from the intestines and enters the blood and accumulates by transporting blood to tissues and organs. The organ most affected by OTA is the kidneys, which may lead to a kidney disease called nephropathy. The results obtained in this study showed that there was a low amount of OTA in vinegars made at home. Since the presence of OTA in vinegar may pose a health risk, the necessary precautions should be taken by examining the factors affecting the formation of OTA.
Keywords:

Ochratoxin, Vinegar, Health Mycotoxin, Disease,

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International Journal of Food Engineering Research-Cover
  • ISSN: 2149-5777
  • Başlangıç: 2015
  • Yayıncı: İstanbul Aydın Üniversitesi
Arşiv
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