REMOVAL OF OCHRATOXIN A FROM RED WINE BY USING RED KIDNEY BEAN PEEL

Keywords: Ochratoxin A; red wine; adsorption; red kidney bean peel

Abstract

Present study was performed to reduce the OTA (ochratoxin A) levels of red wine by using red kidney bean peel as adsorbent. The adsorption studies were evaluated by adsorption isotherm, kinetic models. The adsorption data conformed to the Freundlich isotherm and pseudo-second-order kinetic model with respect to the correlation coefficients. The adsorption equilibria of OTA for real wine sample and OTA synthetic solution were almost established within 240 and 300 min, respectively. The removal efficiency was decreased by increasing temperature. Thermodynamic parameters indicated that adsorption process was spontaneous, exothermic, chemical and the randomness was decreased. The removal percent of polyphenols and anthocyans were lower at lower adsorbent masses. This data was useful to develop an environmentally friendly process to remove OTA from red wine at low amount of OTA, without affecting wine quality parameters.

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References

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MOLU and BOZKURT / Removal of Ochratoxın A From Red Wine By Usıng Red Kidney Bean Peel
Journal of Scientific Perspectives, Volume:3, Issue:3, July 2018, 75-88
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Published
2018-07-31
How to Cite
MOLU, Z., & SEYHAN BOZKURT, S. (2018). REMOVAL OF OCHRATOXIN A FROM RED WINE BY USING RED KIDNEY BEAN PEEL. JOURNAL OF SCIENTIFIC PERSPECTIVES, 2(3), 75-88. https://doi.org/10.26900/jsp.2018342246
Section
Basic Science and Engineering