The fate of ochratoxin A during the Pekmez production from mouldy grapes

Arici M., GUMUS T., KARA F.

FOOD CONTROL, vol.15, no.8, pp.597-600, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 8
  • Publication Date: 2004
  • Doi Number: 10.1016/j.foodcont.2003.10.001
  • Journal Name: FOOD CONTROL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.597-600
  • Keywords: ochratoxin A, grape juice, pekmez
  • Yıldız Technical University Affiliated: No

Abstract

The grape juices produced from mouldy grapes that are contaminated naturally with OA between 2.1 and 9.8 mug/l were used in pekmez production. In the processing steps of pekmez, changes in OA amount were examined. The amounts of OA in pekmez samples were found to be 5-6 times higher than OA amount of grape juice.