title: Heat Stability of Ochratoxin A in an Aqueous Buffered Model System.
abstract: Ochratoxin A (OTA) represents one of the most widespread mycotoxins in agricultural commodities in the world and is considered a possible human carcinogen with its potent nephrotoxicity. OTA is stable under most food processing conditions; however, higher-temperature treatment may reduce OTA content in foods. Since OTA can be found in processed products destined for both human and animal consumption, factors affecting its stability or reduction during thermal processes were investigated here. The reduction of OTA was measured during various heating times (up to 60 min) at different temperatures (100, 125, 150, 175, and 200°C) in aqueous buffer solutions at different pHs (pH 4, 7, and 10). Quantification of OTA was carried out using high-performance liquid chromatography with fluorescence detection. The results showed that the rate and extent of OTA reduction were dependent on pH, processing time, and temperature; greater than 90% OTA reduction was achieved at 200°C for all treatments except pH 4. After processing under an alkaline condition (pH 10) at 100°C for 60 min, about 50% of the OTA was lost, while after 60 min under neutral and acidic conditions at 100°C, significant reductions of OTA were not shown.
authors.affiliation: School of Food Science, University of Idaho, 875 Perimeter Drive MS 2312, Moscow, Idaho 83844-2312, USA.
authors.forename: Samjhana
authors.initials: S
authors.lastname: Dahal
authors.affiliation: School of Food Science, University of Idaho, 875 Perimeter Drive MS 2312, Moscow, Idaho 83844-2312, USA.
authors.forename: Hyun Jung
authors.initials: HJ
authors.lastname: Lee
authors.affiliation: School of Food Science, University of Idaho, 875 Perimeter Drive MS 2312, Moscow, Idaho 83844-2312, USA.|Department of Applied Chemistry, College of Science, China Agricultural University, 2 Yuanmingyuan Xilu, Beijing 100193, People's Republic of China.
authors.forename: Kejia
authors.initials: K
authors.lastname: Gu
authors.affiliation: School of Food Science, University of Idaho, 875 Perimeter Drive MS 2312, Moscow, Idaho 83844-2312, USA.
authors.forename: Dojin
authors.initials: D
authors.lastname: Ryu
mesh_terms: D000818:Animals; D005506:Food Contamination; D006358:Hot Temperature; D006801:Humans; D009183:Mycotoxins; D009793:Ochratoxins
chemical_list: D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A
keywords: Heat stability; High-performance liquid chromatography with fluorescence detection; Ochratoxin A; pH