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

@article{Tosun2014OchratoxinAI,
  title={Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey.},
  author={Halil Tosun and Hasan Yıldız and Ersel Obuz and A. Kemal Seçkin},
  journal={Food additives & contaminants. Part B, Surveillance},
  year={2014},
  volume={7 1},
  pages={37-9}
}
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… CONTINUE READING