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Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study

This study achieved maximum removal of ochratoxin A (OTA) during the grape juice clarification process with minimal reduction in antioxidant compounds (phenolic acid, flavonoids, and antioxidant capacity by FRAP) by the RSM method. Independent variables included three types of clarifiers—gelatin, be...

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Autores principales: Behfar, Majid, Heshmati, Ali, Mehri, Freshteh, Khaneghah, Amin Mousavi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141085/
https://www.ncbi.nlm.nih.gov/pubmed/35627005
http://dx.doi.org/10.3390/foods11101432
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author Behfar, Majid
Heshmati, Ali
Mehri, Freshteh
Khaneghah, Amin Mousavi
author_facet Behfar, Majid
Heshmati, Ali
Mehri, Freshteh
Khaneghah, Amin Mousavi
author_sort Behfar, Majid
collection PubMed
description This study achieved maximum removal of ochratoxin A (OTA) during the grape juice clarification process with minimal reduction in antioxidant compounds (phenolic acid, flavonoids, and antioxidant capacity by FRAP) by the RSM method. Independent variables included three types of clarifiers—gelatin, bentonite, and diatomite (diatomaceous earth)—at a concentration level of 0.25–0.75% and clarification time of 1–3 h. OTA was measured by high-performance liquid chromatography with fluorescence detection. Clarifying agent concentration and clarification time affected the reduction amount of OTA and antioxidant compounds in grape juice. There was a direct linear correlation between the reduction amounts of OTA and antioxidant compounds and capacity with the concentration of bentonite, gelatin, and diatomite, and the clarification time. The reduction amount of OTA and antioxidant capacity followed the linear mode. However, the decreased phenolic acid and flavonoid values followed the quadratic model. The study results showed that if the concentrations of bentonite, gelatin, and diatomite and clarification time were 0.45, 0.62, 0.25%, and 1 h, respectively, the maximum amount of OTA reduction (41.67%) occurred. Furthermore, the phenolic acid, flavonoid, and antioxidant activity decrease amounts were at their lowest levels, i.e., 23.86, 7.20, and 17.27%, respectively.
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spelling pubmed-91410852022-05-28 Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study Behfar, Majid Heshmati, Ali Mehri, Freshteh Khaneghah, Amin Mousavi Foods Article This study achieved maximum removal of ochratoxin A (OTA) during the grape juice clarification process with minimal reduction in antioxidant compounds (phenolic acid, flavonoids, and antioxidant capacity by FRAP) by the RSM method. Independent variables included three types of clarifiers—gelatin, bentonite, and diatomite (diatomaceous earth)—at a concentration level of 0.25–0.75% and clarification time of 1–3 h. OTA was measured by high-performance liquid chromatography with fluorescence detection. Clarifying agent concentration and clarification time affected the reduction amount of OTA and antioxidant compounds in grape juice. There was a direct linear correlation between the reduction amounts of OTA and antioxidant compounds and capacity with the concentration of bentonite, gelatin, and diatomite, and the clarification time. The reduction amount of OTA and antioxidant capacity followed the linear mode. However, the decreased phenolic acid and flavonoid values followed the quadratic model. The study results showed that if the concentrations of bentonite, gelatin, and diatomite and clarification time were 0.45, 0.62, 0.25%, and 1 h, respectively, the maximum amount of OTA reduction (41.67%) occurred. Furthermore, the phenolic acid, flavonoid, and antioxidant activity decrease amounts were at their lowest levels, i.e., 23.86, 7.20, and 17.27%, respectively. MDPI 2022-05-16 /pmc/articles/PMC9141085/ /pubmed/35627005 http://dx.doi.org/10.3390/foods11101432 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Behfar, Majid
Heshmati, Ali
Mehri, Freshteh
Khaneghah, Amin Mousavi
Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study
title Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study
title_full Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study
title_fullStr Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study
title_full_unstemmed Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study
title_short Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study
title_sort removal of ochratoxin a from grape juice by clarification: a response surface methodology study
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141085/
https://www.ncbi.nlm.nih.gov/pubmed/35627005
http://dx.doi.org/10.3390/foods11101432
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