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

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Konu: 8
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.foodcont.2003.10.001
  • Dergi Adı: FOOD CONTROL
  • Sayfa Sayıları: ss.597-600


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.