Ochratoxin a removal from red wine by several oenological fining agents: Bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan

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dc.contributor.authorQuintela, S.
dc.contributor.authorVillaran, M. C.
dc.contributor.authorDe Armentia, López I.
dc.contributor.authorElejalde, E.
dc.contributor.institutionAlimentación Sostenible
dc.date.accessioned2024-07-24T12:06:56Z
dc.date.available2024-07-24T12:06:56Z
dc.date.issued2012-07
dc.description.abstractThe ability of several oenological fining agents to remove ochratoxin A (OTA) from red wine was studied. The adsorbents tested were activated sodium bentonite, egg albumin, allergen-free adsorbents (complex PVPP, plant protein and amorphous silica (complex) and high molecular weight gelatine), and the non-toxic biodegradable polymers (chitin and chitosan). Several dosages within the oenological use range were tested and the wine pH, colour parameters and polyphenol concentration impact associated with each fining agent were studied. Generally, OTA removal achieved in all treatments was higher when the adsorbent dosage increased, but the impact on wine quality also was higher. Chitin at 50ghl_1 removed 18% the OTA without affecting significantly the wine-quality parameters. At the highest dosage tested the gelatine and complex treatments achieved greater OTA removal (up to 39-40%) compared with bentonite, egg albumin and chitin. Moreover, the gelatine and the complex had a lower impact on colour parameters and polyphenol concentration compared with chitosan, whilst OTA was reduced to around 40%. Chitosan achieved the greatest OTA removal (67%), but it strongly affected the wine-quality parameters. Otherwise, bentonite showed a relative efficiency to remove OTA, but the CI value decreased considerably. The egg albumin treatment only removed OTA up to 16% and moreover affected strongly the CI value and CIELab parameters. The results of this survey showed that the non-toxic chitin adsorbent and the allergen-free adsorbents tested could be considered as alternative fining agents to reduce OTA in red wine.en
dc.description.statusPeer reviewed
dc.format.extent7
dc.identifier.citationQuintela , S , Villaran , M C , De Armentia , L I & Elejalde , E 2012 , ' Ochratoxin a removal from red wine by several oenological fining agents : Bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan ' , Food Additives and Contaminants , vol. 29 , no. 7 , pp. 1168-1174 . https://doi.org/10.1080/19440049.2012.682166
dc.identifier.doi10.1080/19440049.2012.682166
dc.identifier.issn1944-0049
dc.identifier.urihttps://hdl.handle.net/11556/3712
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=84866057493&partnerID=8YFLogxK
dc.language.isoeng
dc.relation.ispartofFood Additives and Contaminants
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subject.keywordsChromatography - HPLC
dc.subject.keywordsMycotoxins - ochratoxin A
dc.subject.keywordsWine
dc.subject.keywordsFood Science
dc.subject.keywordsChemistry (miscellaneous)
dc.subject.keywordsGeneral Chemistry
dc.subject.keywordsToxicology
dc.subject.keywordsPublic Health, Environmental and Occupational Health
dc.subject.keywordsHealth, Toxicology and Mutagenesis
dc.titleOchratoxin a removal from red wine by several oenological fining agents: Bentonite, egg albumin, allergen-free adsorbents, chitin and chitosanen
dc.typejournal article
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