The impact of roasting on the ochratoxin a content of coffee

International Journal of Food Science and Technology

Volumn 40, Issue 6, 2005, Pages 605-611

  Suárez Quiroz, Mirna ^a   De Louise, Béatrice ^b   Gonzalez Rios, Oscar ^a   Barel, Michel ^c   Guyot, Bernard ^c   Schorr Galindo, Sabine ^b   Guiraud, Joseph Pierre ^b  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIV MONTPELLIER   (France)

^c CIRAD   (France)

Author keywords

Coffee process; Ochratoxin A in coffee beverage; Ochratoxin A thermal destruction

Indexed keywords

COFFEE PROCESS; GREEN COFFEE; OCHRATOXIN A IN COFFEE BEVERAGE; OCHRATOXIN A THERMAL DESTRUCTION;

ASSAYS; BEVERAGES; FOOD PROCESSING; IMPURITIES; MICROORGANISMS; MOISTURE; SUBSTRATES; THERMODYNAMIC STABILITY; TOXIC MATERIALS;

FOOD PRODUCTS;

EID: 20444414898     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00958.x     Document Type: Article

References (24)

1. Blanc, M., Pittet, A., Munoz-Box, R. & Viani, R. (1998). Behavior of ochratoxin A during green coffee roasting and soluble coffee manufacture. Journal of Agricultural and Food Chemistry, 46, 673-675.
2. Boudra, H., Bars, P.L. & Bars, J.L. (1995). Thermostability of ochratoxin A in wheat under two moisture conditions. Applied and Environmental Microbiology, 61, 1156-1158.
3. Clarke, R.J. & Vitzthum, O.G. (2001). Coffee. Recent Developments. Pp. 246. London, UK: Blackwell Science Ltd.
4. Entwisle, A.C., Williams, A.C., Mann, P.J., Russell, J. & Slack, P.T. (2001). Combined phenyl silane and immunoaffinity column cleanup with liquid chromatography for determination of ochratoxin A in roasted coffee: collaborative study. Journal of AOAC International, 84, 444-450.
5. Frank, J.M. (2001). On the activity of fungi in coffee in relation to ochratoxin A production. In: 19th ASIC Coffee Conference (Edited by ASIC, Paris, France), Trieste, Italy, 14-18 May.
6. Grove, M.D., Plattner, R.D. & Peterson, R.E. (1984). Detection of aflatoxin D1 in ammoniated corn by mass-spectrometry mass-spectrometry. Applied and Environmental Microbiology, 48, 887-889.
7. Höhler, D. (1998). Ochratoxin A in food and feed: occurrence, legislation and mode of action. Zeitschrift für Ernährungswissenschaft, 37, 2-12.
8. Il'ichev, Y.V., Perry, J.L., Rüker, F., Dockal, M. & Simon, J.D. (2002). Interaction of ochratoxin A with human serum albumin. Binding sites localized by competitive interactions with the native protein and its recombinant fragments. Chemico-Biological Interactions, 141, 275-293.
9. Joosten, H.M.L.J., Goetz, J., Pittet, A., Schellenberg, M. & Bucheli, P. (2001). Production of ochratoxin A by Aspergillus carbonarius on coffee cherries. International Journal of Food Microbiology, 65, 39-44.
10. Leoni, L.A.B., Soares, L.M.V. & Oliveira, P.L.C. (2000). Ochratoxin A in Brazilian roasted and instant coffees. Food Additives and Contaminants, 17, 867-870.
11. Mantle, P.O. & Chow, A.M. (2000). Ochratoxin formation in Aspergillus ochraceus with particular reference to spoilage of coffee. International Journal of Food Microbiology, 56, 105-109.
12. Micco, C., Grossi, M., Miraglia, M. & Brera, C. (1989). A study of the contamination by ochratoxin A of green and roasted coffee beans. Food Additives and Contaminants, 6, 333-339.
13. 1 and ochratoxin A in commercial green coffee beans by high-performance liquid chromatography linked with immunoaffmity chromatography. Food and Agricultural Immunology, 9, 77-83.
14. Otteneder, H. & Majerus, P. (2001). Ochratoxin A (OTA) in coffee: nation-wide evaluation of data collected by German Food Control 1995-1999. Food Additives and Contaminants, 18, 431-435.
15. Patel, S., Hazel, C.M., Winterton, A.G.M. & Gleadle, A.E. (1997). Survey of ochratoxin A in UK retail coffees. Food Additives and Contaminants, 14, 217-222.
16. Pfohl-Leszkowicz, A. & Castegnaro, M. (1999). L'ochratoxine A. In: Les Mycotoxines dans l'alimentation: evolution et gestion des risques (edited by A. Pfohl-Leszkowicz). Pp. 249-277. Paris: Lavoisier.
17. Pittet, A., Tornare, D., Huggett, A. & Viani, R. (1996). Liquid Chromatographic determination of ochratoxin A in pure and adulterated soluble coffee using an immunoaffinity column cleanup procedure. Journal of Agricutural and Food Chemistry, 44, 3564-3569.
18. Romani, S., Sacchetti, G., López, C.C., Pinnavia, G.G. & Rosa, M.D. (2000). Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. Journal of Agricultural and Food Chemistry, 48, 3616-3619.
19. Stegen, G.v.d., Jörissen, U., Pittet, A. et al. (1997). Screening of European coffee final products for occurrence of ochratoxin A (OTA). Food Additives and Contaminants, 14, 211-216.
20. Stegen, G.H.D.v.d., Essens, P.J.M. & Lijn, J.v.d. (2001). Effect of roasting conditions on reduction of ochratoxin A in coffee. Journal of Agricultural and Food Chemistry, 49, 4713-4715.
21. Studer-Rohr, I., Dietrich, D.R., Schlatter, J. & Schlatter, C. (1995). The occurrence of ochratoxin A in coffee. Food and Chemical Toxicology, 33, 341-355.
22. Taniwaki, M.H., Pitt, J.I., Teixeira, A.A. & Iamanaka, B.T. (2003). The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods. International Journal of Food Microbiology, 82, 173-179.
23. Tsubouchi, H., Yamamoto, K., Hisada, K., Sakabe, Y. & Udagawa, S. (1987). Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus. Mycopathologia, 97, 111-115.
24. Viani, R. (1996). Fate of ochratoxin A (OTA) during processing of coffee. Food Additives and Contaminants, 13 (Suppl.), 29-33.