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Food Additives & Contaminants: Part B
Surveillance
Volume 7, 2014 - Issue 1
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Original Articles

Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey

Halil TosunDepartment of Food Engineering, Faculty of Engineering, Celal Bayar University, Manisa, TurkeyCorrespondence[email protected]
,
Hasan YıldızDepartment of Food Engineering, Faculty of Engineering, Celal Bayar University, Manisa, Turkey
,
Ersel ObuzDepartment of Food Engineering, Faculty of Engineering, Celal Bayar University, Manisa, Turkey
&
A. Kemal SeçkinDepartment of Food Engineering, Faculty of Engineering, Celal Bayar University, Manisa, Turkey
Pages 37-39 | Received 30 May 2013, Accepted 06 Aug 2013, Published online: 25 Sep 2013
 
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Abstract

In 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.

Acknowledgement

This research was financially supported by the Celal Bayar University Scientific Research Foundation, project No. Müh-2006-126.

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