Occurrence of Deoxynivalenol and Ochratoxin A in Beers and Wines Commercialized in Paraguay

被引：14

作者：

Arrua, Andrea Alejandra ^{[1
,2
]}

Mendes, Juliana Moura ^{[1
]}

Arrua, Pablo ^{[1
]}

Ferreira, Francisco Paulo ^{[1
,2
]}

Caballero, Gabriela ^{[1
]}

Cazal, Cinthia ^{[1
,2
]}

Kohli, Man Mohan ^{[3
]}

Peralta, Inocencia ^{[1
]}

Ulke, Gabriela ^{[2
]}

Rios, Danilo Fernandez ^{[2
]}

机构：

[1] Univ Nacl Asuncion, Direcc Gen Invest Cient & Tecnol, Ctr Multidisciplinario Invest Tecnol, San Lorenzo 1039, Paraguay

[2] Univ Nacl Asuncion, Dept Biotecnol, Fac Ciencias Exactas & Nat, San Lorenzo 1039, Paraguay

[3] CamaraParaguaya Exportadores & Comercializadores, Asuncion 1548, Paraguay

来源：

TOXINS | 2019年 / 11卷 / 06期

关键词：

alcoholic beverages; food safety; mycotoxins; risk; CARDIOVASCULAR-DISEASE; RED WINES; MYCOTOXIN; QUANTIFICATION; NUTRACEUTICALS; POLYPHENOLS; ALCOHOL; IMPACT; GRAPES; ELISA;

D O I：

10.3390/toxins11060308

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Alcoholic beverages can be contaminated with mycotoxins. Ochratoxin A (OTA) is the most frequently detected mycotoxinin wine and is produced by several species of Aspergillus. This mycotoxin is nephrotoxic and carcinogenic. In beer, the most commonly identified mycotoxin is deoxynivalenol (DON). Ingestion of food contaminated with DON has been associated with adverse gastrointestinal effects. Despite the harmful effects of mycotoxins on health, there are no regulations regarding their limits in alcoholic beverages in Paraguay. Here we determine the presence of OTA and DON in wine and beer, respectively. Four commercial brands of wine and twenty-nine brands of craft and industrial beerwere tested by the Agra quant ELISA method. One brand of wine was positive for OTA and seven brands of beer (one of them craft) were positive for DON. The values found for both toxins are below the recommended maximum intake proposed by international standards. Giving the high consumption of these products in the country, regulations and monitoring systems mustbe established to check the maximum levels of mycotoxins allowed in alcoholic beverages.

引用

页数：9

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