Tosun H.Yildiz H.Obuz E.Seçkin A.K.2024-07-222024-07-22201419393229http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17056In 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.EnglishFood ContaminationLimit of DetectionOchratoxinsTurkeyVitisochratoxinanalysischemistryfood contaminationlimit of detectionTurkeyVitisArticle10.1080/19393210.2013.833298