Citas bibligráficas
Felipa, F., (2024). Evaluación de la prevalencia de ocratoxina A en vinos artesanales producidos en la ciudad de Ica [Universidad Nacional San Luis Gonzaga]. https://hdl.handle.net/20.500.13028/5800
Felipa, F., Evaluación de la prevalencia de ocratoxina A en vinos artesanales producidos en la ciudad de Ica []. PE: Universidad Nacional San Luis Gonzaga; 2024. https://hdl.handle.net/20.500.13028/5800
@misc{renati/1668210,
title = "Evaluación de la prevalencia de ocratoxina A en vinos artesanales producidos en la ciudad de Ica",
author = "Felipa Torrejon, Francisco Antonio",
publisher = "Universidad Nacional San Luis Gonzaga",
year = "2024"
}
Ochratoxin A (OTA) is a mycotoxin classified as a possible carcinogen, produced by several species of fungi of the Penicillium and Aspergillus genera, which can contaminate foods such as cereals, coffee beans, wine, among others, causing a toxic response when it is ingested at low concentrations in humans and animals. The objective of this research was to determine the presence and content of Ochratoxin A in artisanal wines produced in the city of Ica. The collection of wine samples was carried out in different areas of the city, trying to represent all producing areas of the province. Some physicochemical parameters were determined according to the official AOAC methods and the method used for the determination of Ochratoxin A was through the immunoaffinity technique according to the RIDASCREEN Ochratoxin A® kit from RBiopharm, Germany; As a result, 40% of the samples do not meet the acidity requirement according to NTP 212.014. 2011, and the prevalence of Ochratoxin A was 66% of the total samples analyzed, but with values lower than 2 ug/L, concluding that although some samples do not meet the physicochemical requirements, regarding the content of ochratoxin A they do not exceed the maximum permitted limits, according to the legislation of the European Union by Regulation (EU) 2022/1370.
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