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TitleGamma irradiation effects on ochratoxin A: degradation, cytotoxicity and application in food
Author(s)Calado, Thalita
Fernández-Cruz, María Luisa
Verde, Sandra Cabo
Venâncio, Armando
Abrunhosa, Luís
KeywordsOchratoxin A
Gamma irradiation
Grape juice
Wheat flour
Issue dateFeb-2018
JournalFood Chemistry
CitationCalado, Thalita; Fernández-Cruz, María Luisa; Verde, Sandra Cabo; Venâncio, Armando; Abrunhosa, Luís, Gamma irradiation effects on ochratoxin A: degradation, cytotoxicity and application in food. Food Chemistry, 240, 463-471, 2018
Abstract(s)Ochratoxin A (OTA) is one of the main mycotoxins that can be found in food. The use of gamma radiation is a technique for preserving food that may exert some effects on mycotoxins. OTA was irradiated in its dry form, in aqueous and in methanolic solutions, and in wheat flour, grape juice and wine. Additionally, the toxicity of OTA irradiated in water was tested. In aqueous solutions, more than 90% of the OTA was degraded by -radiation doses 2.5 kGy, and a 2-fold reduction in OTA cytotoxicity was observed. In food matrices, the elimination of OTA by -radiation was found more difficult, as radiation doses of 30 kGy eliminate at most 24% of the OTA. Higher moisture content of food matrices did not substantially increase OTA elimination. It is concluded that OTA is very sensitive to irradiation in water solutions but resistant in its dry form and in food matrices.
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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