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Dergiler / International Journal of Food Engineering Research / 2026 / Volume: 5 Issue: 1

OCHRATOXIN A CONTAMINATION IN VINEGAR

Ece Günalan İnci(İSTANBUL AYDIN ÜNİVERSİTESİ)
Z. Dilek Heperkan(İSTANBUL AYDIN ÜNİVERSİTESİ)0000-0001-7801-9607
Sayfa
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Yayın Tarihi
2019-04-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Since the presence of OTA in vinegar may pose a health risk, the necessary precautions should be taken by examining the factors affecting the formation of OTA.

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Amaç & Hipotez:Ochratoxin A (OTA) is a mycotoxin that is often produced by mold species such as Aspergillus ochraceus, A. carbonarius, A. niger and Penicillium verrucosum.
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Temel Bulgular & Veri:In this study, the presence of OTA in home-made vinegars was examined with high performance liquid chromatography (HPLC). 88% of vinegar samples were OTA negative.
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Sonuç & Katkı:Since the presence of OTA in vinegar may pose a health risk, the necessary precautions should be taken by examining the factors affecting the formation of OTA.
🔬Tür:Research Article
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Ochratoxin · Vinegar · Health

Abstract

Ochratoxin A (OTA) is a mycotoxin that is often produced by mold species such as Aspergillus ochraceus, A. carbonarius, A. niger and Penicillium verrucosum. Ochratoxin-producing molds widely grow up and form toxins in raisins, figs, coffee beans and grains. In this study, the presence of OTA in home-made vinegars was examined with high performance liquid chromatography (HPLC). 88% of vinegar samples were OTA negative. In one of the samples examined, the amount of OTA is above 2 μg/L, which is the limit value. OTA is a mycotoxin with nephrotoxic properties. OTA, which enters the body, is absorbed from the intestines and enters the blood and accumulates by transporting blood to tissues and organs. The organ most affected by OTA is the kidneys, which may lead to a kidney disease called nephropathy. The results obtained in this study showed that there was a low amount of OTA in vinegars made at home. Since the presence of OTA in vinegar may pose a health risk, the necessary precautions should be taken by examining the factors affecting the formation of OTA.

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Bu Makaleye Atıf Yap

İnci, E. G., Heperkan, Z. D. (2019). OCHRATOXIN A CONTAMINATION IN VINEGAR. International Journal of Food Engineering Research, Volume: 5 Issue: 1. https://ajindex.com/articles/1588846

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