Artículo

Prendes, L.P.; Fontana, A.R.; Merín, M.G.; D´ Amario Fernández, A.; Bottini, R.; Ramirez, M.L.; Morata de Ambrosini, V.I. "Natural occurrence and production of tenuazonic acid in wine grapes in Argentina" (2018) Food Science and Nutrition. 6(3):523-531
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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. © 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

Registro:

Documento: Artículo
Título:Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
Autor:Prendes, L.P.; Fontana, A.R.; Merín, M.G.; D´ Amario Fernández, A.; Bottini, R.; Ramirez, M.L.; Morata de Ambrosini, V.I.
Filiación:Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, San Rafael, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Sede Central, Buenos Aires, Argentina
Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Chacras de Coria, Argentina
Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Argentina
Palabras clave:Alternaria; environmental factors; tenuazonic acid; wine grapes
Año:2018
Volumen:6
Número:3
Página de inicio:523
Página de fin:531
DOI: http://dx.doi.org/10.1002/fsn3.577
Título revista:Food Science and Nutrition
Título revista abreviado:Food Sci. Nutr.
ISSN:20487177
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_20487177_v6_n3_p523_Prendes

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Citas:

---------- APA ----------
Prendes, L.P., Fontana, A.R., Merín, M.G., D´ Amario Fernández, A., Bottini, R., Ramirez, M.L. & Morata de Ambrosini, V.I. (2018) . Natural occurrence and production of tenuazonic acid in wine grapes in Argentina. Food Science and Nutrition, 6(3), 523-531.
http://dx.doi.org/10.1002/fsn3.577
---------- CHICAGO ----------
Prendes, L.P., Fontana, A.R., Merín, M.G., D´ Amario Fernández, A., Bottini, R., Ramirez, M.L., et al. "Natural occurrence and production of tenuazonic acid in wine grapes in Argentina" . Food Science and Nutrition 6, no. 3 (2018) : 523-531.
http://dx.doi.org/10.1002/fsn3.577
---------- MLA ----------
Prendes, L.P., Fontana, A.R., Merín, M.G., D´ Amario Fernández, A., Bottini, R., Ramirez, M.L., et al. "Natural occurrence and production of tenuazonic acid in wine grapes in Argentina" . Food Science and Nutrition, vol. 6, no. 3, 2018, pp. 523-531.
http://dx.doi.org/10.1002/fsn3.577
---------- VANCOUVER ----------
Prendes, L.P., Fontana, A.R., Merín, M.G., D´ Amario Fernández, A., Bottini, R., Ramirez, M.L., et al. Natural occurrence and production of tenuazonic acid in wine grapes in Argentina. Food Sci. Nutr. 2018;6(3):523-531.
http://dx.doi.org/10.1002/fsn3.577