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Description
| - Ochratoxin A (OTA) is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, reprotoxic, teratogenic and carcinogenic (group 2B, IARC, 1993), being characterized by species and sex differences in sensitivity. Despite the fact that OTA remains in some aspects a controversial topic, OTA is the most powerfull renal carcinogen. Therefore the aim of this study was to investigate small survey concerning OTA content in black tea, fruit tea and ground roasted coffee and to assess OTA transfer into beverages. Validated and accredited HPLC-FLD method with limit of quantification (LOQ) of 0.35 ng/g was employed for OTA determination. The OTA amount ranged from LOQ up to 250 ng/g in black tea and up to 104 ng/g in fruit tea. Black tea and fruit tea naturally contaminated were used to prepare tea beverages. The real OTA transfer from the black tea to the beverage was 34.8 % ± 1.3 % and from the fruit tea 4.1 % ± 0.2 %. Ground roasted coffee naturally contaminated at 0.92 ng/g was used to prepare 7 different coffee beverages. Depending on the type of the beverage and the process used, OTA transfer into coffee ranged from 22.3-66.1 %. OTA intake from fruit, black tea and coffee represent non-negligible human source.
- Ochratoxin A (OTA) is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, reprotoxic, teratogenic and carcinogenic (group 2B, IARC, 1993), being characterized by species and sex differences in sensitivity. Despite the fact that OTA remains in some aspects a controversial topic, OTA is the most powerfull renal carcinogen. Therefore the aim of this study was to investigate small survey concerning OTA content in black tea, fruit tea and ground roasted coffee and to assess OTA transfer into beverages. Validated and accredited HPLC-FLD method with limit of quantification (LOQ) of 0.35 ng/g was employed for OTA determination. The OTA amount ranged from LOQ up to 250 ng/g in black tea and up to 104 ng/g in fruit tea. Black tea and fruit tea naturally contaminated were used to prepare tea beverages. The real OTA transfer from the black tea to the beverage was 34.8 % ± 1.3 % and from the fruit tea 4.1 % ± 0.2 %. Ground roasted coffee naturally contaminated at 0.92 ng/g was used to prepare 7 different coffee beverages. Depending on the type of the beverage and the process used, OTA transfer into coffee ranged from 22.3-66.1 %. OTA intake from fruit, black tea and coffee represent non-negligible human source. (en)
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Title
| - Transfer of ochratoxin A into tea and coffee beverages
- Transfer of ochratoxin A into tea and coffee beverages (en)
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skos:prefLabel
| - Transfer of ochratoxin A into tea and coffee beverages
- Transfer of ochratoxin A into tea and coffee beverages (en)
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skos:notation
| - RIV/62690094:18470/14:50002980!RIV15-MSM-18470___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/62690094:18470/14:50002980
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - OTA transfer in beverage; beverage coffee; fruit tea; black tea; OTA; Ochratoxin A (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - CH - Švýcarská konfederace
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Ostrý, Vladimír
- Malíř, František
- Pfohl-Leszkowicz, Annie
- Roubal, Tomáš
- Bazin, Ingrid
- Toman, Jakub
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http://linked.open...ain/vavai/riv/wos
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issn
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number of pages
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http://bibframe.org/vocab/doi
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http://localhost/t...ganizacniJednotka
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