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

Arici M. , GUMUS T., KARA F.

FOOD CONTROL, cilt.15, sa.8, ss.597-600, 2004 (SCI İndekslerine Giren Dergi) identifier identifier


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.