Cleansing of Ochratoxin A from the Grape Surface Using Slightly Acidic Electrolyzed Water - Mechanism and Influencing Factors
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Abstract:
Electrolyzed water prepared in our lab was used to investigate the efficacy of electrolyzed water in the removal of ochratoxin A (OTA) from grape surfaces. The effect of the physicochemical indexes of acidic electrolyzed water on the OTA removal was studied using the OTA standard solution and OTA-contaminated grape samples. Additionally, the mechanism underlying the removal of OTA by electrolyzed water and the possible reaction products were explored. The results obtained indicated that acidic electrolyzed water could effectively remove the OTA from contaminated grape surfaces. Especially, the removal rate was highest with slightly acidic electrolyzed water, up to 90%. In addition, pH and available chloride concentration (ACC) had significant effect on the removal of OTA. The removal rate was higher in the pH range around 5.0 and at a relatively higher level of ACC. The ACC existing in the form of HClO in slightly acidic electrolyzed water played an important role in removing OTA. Three main products were generated after OTA was treated with slightly acidic electrolyzed water. The predicted molecular formulas of these products were C9H11ClO3, C6H6ClO3, and C5H3Cl2NO3. These results can help in developing a new method to reduce the OTA contamination in grapes and other raw foods.
