Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey

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dc.contributor.authorTosun H.
dc.contributor.authorYildiz H.
dc.contributor.authorObuz E.
dc.contributor.authorSeçkin A.K.
dc.date.accessioned2024-07-22T08:17:25Z
dc.date.available2024-07-22T08:17:25Z
dc.date.issued2014
dc.description.abstractIn this study, ochratoxin A (OTA) in 55 home-made, 20 commercial and 7 organic grape pekmez (grape molasses) produced in Turkey was investigated. OTA was detected in 73% of home-made pekmez samples, in 35% of commercial pekmez samples and in 71% of organic pekmez samples. Eleven per cent of the samples had OTA levels higher than 10 μg/l. The highest OTA level (31 μg/l) was detected in organic pekmez. The maximum OTA levels were 15 μg/l and 12 μg/l in home-made and commercial pekmez samples, respectively. Mean OTA levels were 3.5 μg/l, 1.4 μg/l and 9.2 μg/l in home-made, commercial and organic pekmez samples, respectively. Organic pekmez samples and home-made pekmez samples had higher OTA contamination than commercial pekmez samples. Results confirm OTA contamination in grape pekmez samples, indicating that the OTA level in grape pekmez could be a potential risk for consumers. © 2013 © 2013 Taylor & Francis.
dc.identifier.DOI-ID10.1080/19393210.2013.833298
dc.identifier.issn19393229
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17056
dc.language.isoEnglish
dc.subjectFood Contamination
dc.subjectLimit of Detection
dc.subjectOchratoxins
dc.subjectTurkey
dc.subjectVitis
dc.subjectochratoxin
dc.subjectanalysis
dc.subjectchemistry
dc.subjectfood contamination
dc.subjectlimit of detection
dc.subjectTurkey
dc.subjectVitis
dc.titleOchratoxin A in grape pekmez (grape molasses) consumed in Turkey
dc.typeArticle

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