Ochratoxin A and Brewing Technology: A Review

Abstract

Ochratoxins are a hazardous group of mycotoxins produced as secondary metabolites by several fungi of the Aspergillus and Penicillium families. Ochratoxins have been detected and determined in foods and beverages, including barley, malt and beer, at ppb levels. Varied analytical methods have been developed for the detection of ochratoxin A [OTA] in cereals and beer. Ochratoxin A has hazardous effects on health and has been classified within group 2B, as a possible human carcinogen by IARC. Scientists have expressed great concern about the presence of ochratoxin A in foods. In this article, chemical structure, biosynthesis by microorganisms, analytical methods for testing, regulations, changes during brewing, and detoxification of OTA, are reviewed. Beer poses very little risk as a source of ochratoxin in the diet.

A fully automated and fast method using direct sample injection combined with fused-core column on-line SPE–HPLC for determination of ochratoxin A and citrinin in lager beers

“…OTA and CIT are weak organic acids. The pK a values of OTA are in the ranges 4.2-4.4 and 7.0-7.3, respectively, for the carboxyl group of the phenylalanine moiety and the phenolic hydroxyl group of the isocoumarin part [39]. CIT is weak organic acid with a pK a value of 3.55 and log P of 0.81 [40].…”

Toxigenic fungi and mycotoxins in the barley-to-beer chain

“…(Anli & Mert Alkis, 2010;Magan & Aldred, 2005). Growth and toxin production is almost completely inhibited at about 0.80-0.83 (=17.5-18% m.c.)…”

“…Harvesting causes a major change in the balance in fungal ecology. If P. verrucosum spores are present at hot spots, they will proliferate and produce OTA (Anli & Mert Alkis, 2010). If the grain has been dried before storage, the risk of enhancing fungal activity is low.…”

Determination of Mycotoxins in Food: A Review of Bioanalytical to Analytical Methods

“…[206], which is the change of optical rotation with wavelength, is an attractive tool for characterizing optically active samples [207]. The configuration of OTA was determined using ORD [208].…”