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TitleEffect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines
Author(s)Rocha, C.
Cosme, Fernanda
Silva, D.
Ferreira, A. B.
Ribeiro, Luís Filipe
Nunes, Fernando M.
Abrunhosa, Luís
Inês, António
KeywordsFumonisin B2
Oenological products
Issue date12-Jun-2017
CitationRocha, C.; Cosme, F.; Silva, D.; Ferreira, A. B.; Filipe-Ribeiro, L.; Nunes, F. M.; Abrunhosa, Luís; Inês, A., Effect of the application of oenological products on fumonisin B2 (FB2) reduction/removal in contaminated red and white wines. ICFC 2017 - International Conference on Food Contaminants (Book of Abstracts). No. 4.11, Braga, Portugal, June 13-14, 89, 2017. ISBN: 978-989-97478-9-0
Abstract(s)Fumonisins are mycotoxins produced by species of Fusarium, mainly F. verticillioides and F. proliferatum. Fumonisins have hepatotoxic and nephrotoxic effects in various animals and are also associated to human esophageal cancer [1] thus being classified by the IARC in Group 2 [2]. Chemically, fumonisins are characterized by a 19- or 20-carbon aminopolyhydroxyalkyl chain that is diesterified with propane-1,2,3-tricarboxylic acid groups [3]. Sharing a basic structure, several related groups of fumonisins have been isolated and identified (A, B, C and P). Fumonisins B (FBs) are the major forms found in most food products. Recently they were detected in grapes, musts and wines around the world. It was established an association between Aspergillus niger and the presence of FB2 in grape must and wine. WHO has recommended a maximum tolerable daily intake of 2 mg/kg of body weight to FB1, FB2 and FB3, alone or in combination [4], therefore it is important to prevent and control its occurrence, as well other mycotoxins, in wines [5]. The main objective of this work was to evaluate the ability of different oenological products on FB2 removal of white and red wines. For this purpose, ten commercial oenological fining agents (mineral, synthetic and organic - proteins of animal and vegetable origin) were studied to remove FB2 in white and red wines artificially contaminated with FB2. In addition to the FB2 removal, the effect of these products on wine physicochemical characteristics, namely, flavonoids, non-flavonoids and total phenolic compounds were evaluated. In red wine all products showed low reduction on FB2 removal, being the highest value (30%) achieved by calcium bentonite. The results obtained by the action of these products may be considered as a pioneer approach on wine FB2 reduction/removal, with relevance for wine industry, in order to select the best fining agent to reduce toxicity and consequently to improve wine quality and safety.
DescriptionICFC 2017 - International Conference on Food Contaminants (Book of Abstracts)
Publisher version
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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