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.
Ochratoxin A, red wine, adsorption, red kidney bean peel.