Results 21 to 30 of about 15,013 (220)
Determination of ochratoxin A in coriander (Coriandrum sativum L.) by HPCL/fluorescence detection
Química Nova, 2006 An analytical study based on extraction with acetonitrile-water, immunoaffinity column cleanup, and HPLC/fluorescence detection for separation and identification of ochratoxin A in coriander was carried out. Validation of the applied methodology was done
Celeste Matos Lino +3 more
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Ochratoxin A and 2′R-Ochratoxin A in Selected Foodstuffs and Dietary Risk Assessment
Molecules, 2021 The aim of this study was to estimate the contamination of grain coffee, roasted coffee, instant coffee, and cocoa purchased in local markets with ochratoxin A (OTA) and its isomerization product 2′R-ochratoxin A (2′R-OTA), and to assess risk of dietary ...
Agnieszka Zapaśnik +4 more
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Cells, 2020 Environmental food contaminants constitute a threat to human health. For instance, the globally spread mycotoxin Ochratoxin A (OTA) contributes to chronic kidney damage by affecting proximal tubule cells via unknown mechanisms.
Virginie Dubourg +4 more
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Journal of Pure and Applied Microbiology, 2023 The ochratoxin A (OTA) is a mycotoxin which is present in food products as a contaminant, and it is one of the hazardous toxins causing health risks in animals and humans. One of the main health issues is the damage to kidneys. The most adopted technique
Mohammed Al-Nussairawi +2 more
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Radioimmunoassay of ochratoxin A in barley [PDF]
Applied and Environmental Microbiology, 1985 A simple and rapid radioimmunoassay was developed for the quantitative determination of ochratoxin A in barley. [14C]ochratoxin A, with a specific activity of 130 Ci/mol, was used as the tracer. Toxin levels below 100 ng/ml required a cleanup step. Three methods (the Association of Official Analytical Chemists cleanup method, the solvent partition ...
D. M. Rousseau +2 more
openaire +3 more sources
Czech Journal of Food Sciences, 2009 Aflatoxins are well-known mycotoxins produced mainly by two Aspergillus species particularly abundant in areas of the world with hot, humid climates. Aspergillus flavus, which is ubiquitous, produces B aflatoxins. A. parasiticus which produces both B and
J. M Hernández-Hierro +3 more
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Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
Czech Journal of Food Sciences, 2011 A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice.
Isil VAR, Zerrin ERGINKAYA, Bulent KABAK
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Estimasi Risiko Okratoksin A dari Konsumsi Kopi Bubuk di Indonesia
Jurnal Teknologi dan Industri Pangan, 2022 Ochratoxin A (OTA) is a nephrotoxic and carcinogenic mycotoxin that can be found in coffee. This study aimed to obtain the processing steps commonly applied by coffee shops in Indonesia, calculate the level of OTA in coffee bean and ground coffee, and ...
Arimah +2 more
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Statement on recent scientific information on the toxicity of Ochratoxin A
EFSA Journal, 2010 The European Food Safety Authority (EFSA) was asked by the European Commission to assess recent scientific information on the toxicity of ochratoxin A and, if necessary, to update its opinion on ochratoxin A in food adopted on 4 April 2006 by the ...
EFSA Panel on Contaminants in the Food Chain
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Fate of ochratoxin A in brewing [PDF]
Applied Microbiology, 1975 The fate of ochratoxin A in brewing was investigated by adding (3H)ochratoxin A to the raw materials at 1- and 10-mug/g levels during mashing in a conventional microbrewing process. The results indicated that large portions (28 to 39%) of the added toxin were recovered in spent grains, with less recovery in the yeast (8 to 20%) and beer (14 to 18 ...
F S Chu, N Prentice, F C Chang, W K Nip
openaire +3 more sources