Ochratoxin A reduction by peroxidase in a model system and grape juice

This study aimed at evaluating the potential of the peroxidase (PO) enzyme to reduce ochratoxin A (OTA) levels and its application to grape juice. Both commercial PO and PO extracted from rice bran were evaluated, respectively, regarding their activity towards OTA in a model system. The affinity between PO and OTA was verified by the Michaelis–Menton constant and the maximum velocity parameters, resulting in 0.27 μM and 0.015 μM min−1 for the commercial enzyme, and 6.5 μM and 0.031 μM min−1 for PO extracted from rice bran, respectively. The lowest residual OTA levels occurred when 0.063 U mL−1 of the enzyme was applied. Under these conditions, the OTA reduction was 41% in 5 h for the commercial enzyme, and 59% in 24 h, for PO extracted from rice bran. When the extracted PO, with the activity of 0.063 U mL−1, was applied to whole grape juice, the OTA levels decreased to 17%, at 24 h. The capacity shown by PO for reducing OTA levels was confirmed in whole white grape juice, as a model system. This study may assist the wine industry to offer healthier products and add value to rice bran.