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Effect of photo-Fenton reaction on physicochemical parameters in white wine and its influence on ochratoxin A contents using response surface methodology

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Abstract

Photo-Fenton reaction is being used in different industrial processes due to their efficient degradation of toxic organic pollutants. In this study, the effect of induced photo-Fenton reaction (H2O2/Fe2+/vis) in a white wine was investigated in the presence of visible light irradiation from light-emitting diodes, at constant temperature in all the experiments. The statistical design was based on three independent factors (H2O2/Fe2+/light) and five responses titratable acidity (TA), pH, total polyphenol index (TPI), total colour differences (ΔE ab*) and ochratoxin A (OTA) using response surface methodology by Box–Behnken design. The total sulphur dioxide, browning index (BI) and major volatiles of the wine changes were also studied. The concentration of OTA was evaluated using enzyme-linked immunosorbent assay method. At the tested conditions, minor variations on some oenological parameters (TA and pH) were observed after photo-Fenton-controlled reaction, but other deleterious effects were observed (ΔE ab*, TPI and BI). The optimum 61.5 % OTA removal was achieved for irradiation dosage of 1410 lx, H2O2 and Fe2+ dosages over 2.08 and 0.085 mM L−1, respectively. This study shows that reduction of OTA may be possible using an induced photo-Fenton reaction in an artificially contaminated white wine.

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  1. Department of Quality, Navisa Industrial Vinícola Española S.A., Avenida José Padillo s/n, 14550, Montilla, Cordoba, Spain

    Francisco Espejo

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Espejo, F. Effect of photo-Fenton reaction on physicochemical parameters in white wine and its influence on ochratoxin A contents using response surface methodology. Eur Food Res Technol 242, 91–106 (2016). https://doi.org/10.1007/s00217-015-2521-z

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  • DOI: https://doi.org/10.1007/s00217-015-2521-z

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