Food Coloring Agents and Plant Food Supplements Derived from Vitis vinifera: A New Source of Human Exposure to Ochratoxin A

• DOI: 10.1021/acs.jafc.5b00326
• Publication Date: 2015-03-13T20:06:14Z
• Authors: Michele Solfrizzo; Luca Piemontese; Lucia Gambacorta; Rosanna Zivoli; Francesco Longobardi
• Keywords: Leavening agent; Food contaminant; Lees; Food composition data

Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), coloring, and tartrates, but they at risk ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic carcinogenic effects. We analyzed 24 commercial PFS 13 coloring samples derived from Vitis vinifera, mainly pomaces, using HPLC-FLD method for OTA determination. was found 75% 69% levels <1.16-20.23 μg/kg <1.16-32.00 μg/kg, respectively. The four leavening agents containing tartrates were to be negative OTA. All eight collected two distilleries that use grape wine lees produce other byproducts contained <1.16-240.93 μg/kg. high incidence contamination V. vinifera suggests maximum permitted level(s) should established this these products.