Natural occurrence and production of tenuazonic acid in wine grapes in Argentina

Abstract

A survey was carried out to determine natural occurrence of tenuazonic acid (TA) in healthy and rotten wine grapes samples from different varieties (n = 37) collected during 2016 vintage in the region of DOC San Rafael (Argentina). In addition, inoculation experiments with three Alternaria alternata strains in wine grapes were done to elucidate TA production and its major influencing factors. The 16.2% (6/37) of total wine grape samples showed TA contamination with 4% (1/25) of incidence in healthy samples (77 μg·kg−1) and 42% (5/12) in rotten samples (10–778 μg·kg−1). Malbec, Cabernet Sauvignon, and Syrah varieties showed TA contamination, whereas Bonarda, Ancelota, Torrontés, Semillón, and Chenin did not. During inoculation experiments in wine grapes, two of three strains were able to produce TA among the evaluated conditions and the highest TA production was observed at 15°C and 25°C after 24 days of incubation. Nutritional composition of grapes results appropriate for A. alternata infection and TA production and, together with the adequate field conditions, favors TA natural occurrence in wine grapes.

Interacting Abiotic Factors Affect Growth and Mycotoxin Production Profiles of Alternaria Section Alternaria Strains on Chickpea-Based Media

“…Previous studies about the requirements of water and temperature for A. alternata growth have revealed that this fungus requires a minimum of 0.84-0.88 a W , and optimal growth has been observe at 0.98 to 1.0 a W at 25 • C [26][27][28][29]40,41].…”

“…There are several studies in the literature dealing with the effect of a W and temperature on mycotoxin production by A. alternata strains on natural substrates or on media-based natural substrates [26][27][28][29]41,43], but only a few have been performed with A. arborescens [40,44]. It is important to remark that none of them have been performed on chickpea.…”

“…For this reason, knowledge about how the environmental factors influence growth and mycotoxin production can represent an important tool for the prediction, understanding, and prevention of mycotoxin contamination in food. TA, AME, and AOH production by the Alternaria species in relation to these factors has been studied in different substrates including soybean, grape, and tomato [26][27][28][29], focusing on A. alternata to the detriment of others species. At the moment, there is no information about A. alternata and A. arborescens studies being carried in chickpeas.…”

A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value

“…TA could cause serious problems acting as pro-carcinogen in esophageal mucosa. Consequently, it is crucial to measure the accepted levels of TA toxins in grape-derived products (Prendes et al, 2018). Previously, TA was reported at high levels (139.2-115.5 µg/L) in 42.5% of Iranian grape juice (Safavizadeh et al, 2020).…”

Impact of antagonistic yeasts from wine grapes on growth and mycotoxin production by Alternaria alternata

“…2016; Prendes et al . 2018b). Additionally, there are numerous studies reporting the natural occurrence of AOH, AME and TA on grape juices and wine (Scott et al .…”