Vigil. sanit. debate 2015;3(3):110-114 Ochratoxin A in roasted coffee commercially sold in the city of Rio de Janeiro. Toxicology Reports Volume 7, 2020, Protective Effect of Yemeni Green Coffee Powder Against the Oxidative Stress Induced by Ochratoxin A. 1. Introduction Coffee beans cultivation in tropical and sub-tropical countries . Coffee is world’s popular beverages traded and consumed food commodity . Coffee is a complex drink containing, 1000 compounds other than caffeine, its lovely flavor, and aroma . In the human diet, it is a source of caffeoyl‐quinic acids known as intense antioxidant agents . Our interest is to find out the potential antioxidant activity of this Yemeni green coffee against the oxidative stress produced after induction using toxin. 2. 2.1. Yemeni green coffee beans (Coffea Arabica) were procured from Yemen Standardization Metrology and Quality Control Organization (YSMQCO), Yemen, 70 samples of Yemeni green coffee beans (Coffea arabica L.), were collected YSMQCO from many local places in some Yemeni Governorates during 2010/2011. 2.2. 2.3.
The female albino Wistar rats which are 8–10 weeks old with body weights ranging between 100 and 130 g were bought from ICMR-NIN, India. 2.4. 2.5. 2.5.1. 2.5.2. Sensors and Actuators B: Chemical Volume 305, 15 February 2020, Highly-efficient electrochemical label-free immunosensor for the detection of ochratoxin A in coffee samples. LWT Volume 102, March 2019, Influence of temperature and water activity on Ochratoxin A production by Aspergillus strain in coffee south of Minas Gerais/Brazil. JOURNAL OF FOOD SAFETY 02/12/18 Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A. The coffee bean is sensitive to contamination with ocratoxigenic fungi; temperature influences the growth, and germination of these fungi, as well as the fungal toxins produced. The objectives of this study were to assess the distribution of toxigenic species, analyze the concentration of ochratoxin A (OTA) in Arabica coffee beans, and aplicate a mathematical model that considers the influence of actual temperature to predict the effects of projected temperature increase on OTA production.
This toxin was, however, not detected in any of the coffee bean species analyzed here. The species with the highest incidence were Aspergillus niger and A spergillus ochraceus . The results of the mathematical model demonstrated the influence of temperature on the production of the toxin. This information indicates the distribution of toxigenic fungal species in the regions of coffee cultivation in Minas Gerais, and thus, will assist the producers in adopting preventive measures. Journal of AOAC INTERNATIONAL, Volume 99, Issue 2, 1 March 2016, Measuring Ochratoxin A Concentrations in Coffee Beverages With Immunoaffinity Columns and Ultra-Performance Liquid Chromatography/Tandem Mass Spectrometry.
Fungal Biology Volume 123, Issue 8, August 2019, The concentration and prevalence of ochratoxin A in coffee and coffee-based products: A global systematic review, meta-analysis and meta-regression. Outline HighlightsAbstractKeywords1. Introduction2. Material and methods3. Results4. Discussion5. Extras (1) Multimedia component 1 Highlights The concentration and occurrence of OTA in coffee and coffee-based products was investigated. Ninety four studies was included in the meta-analysis and meta-regression. The global pooled concentration of OTA was 3.21 μg/kg (95% CI: 3.08–3.34 μg/kg). The global pooled prevalence of OTA was 53 % (95% CI: 43–62). With increasing in poverty and decreasing in HDI, prevalence of OTA increased.
With increasing in poverty as well as annual rain and decreasing in HDI, prevalence of OTA increased. Abstract The current investigation was aimed to estimate the prevalence and concentration of ochratoxin A (OTA) in different types of coffee and coffee-based products with the aid of a systematic review and meta-analysis. Keywords Coffee bean Contamination Food safety Mycotoxin Occurrence. Food Control Volume 113, July 2020, Fungi associated to beans infested with coffee berry borer and the risk of ochratoxin A. Colloids and Surfaces B: Biointerfaces Volume 174, 1 February 2019, Ochratoxin A detection in coffee by competitive inhibition assay using chitosan-based surface plasmon resonance compact system. Ciênc. Tecnol. Aliment. [online]. 2012, Development and validation of a method for detection and quantification of ochratoxin A in green coffee using liquid chromatography coupled to mass spectrometry. Services on Demand Journal Article Indicators Related links Share Permalink Food Science and Technology Print version ISSN 0101-2061On-line version ISSN 1678-457X Abstract BANDEIRA, Raquel Duarte da Costa Cunha et al.
A method using Liquid Chromatography Tanden Mass Spectrometry (LC-MS/MS) with matrix-matched calibration curve was developed and validated for determining ochratoxin A (OTA) in green coffee. Keywords : coffee; mycotoxin; validation; HPLC; MS [MS]. Ciênc. Tecnol. Aliment. [online]. 2001, Ochratoxin A in Brazilian green coffee. Services on Demand Journal Article Indicators Related links Share Permalink Food Science and Technology Print version ISSN 0101-2061On-line version ISSN 1678-457X Abstract LEONI, Luís A.B.; FURLANI, Regina P.Z.; VALENTE SOARES, Lucia M. and OLIVEIRA, Paulo Lauro C..
Ochratoxin A is a nephrotoxic, teratogenic and imunotoxic compound produced by Aspergillus and Penicillium spp. Keywords : Mycotoxins; ochratoxin A; Brazilian coffee. Acta Veterinaria Hungarica 50 (2), pp. 177–188 (2002) OCHRATOXIN A CONTAMINATION OF CEREAL GRAINS AND COFFEE IN HUNGARY IN THE YEAR 2001. ACADEMIC JOURNALS - NOV 2016 - Assessment of Ochratoxin A intake due to consumption of coffee and cocoa derivatives marketed in Abidjan (Côte d’Ivoire) Ochratoxin A is a mycotoxin produced by moulds belonging to the Aspergillus and Penicillium species, and is a common contaminant of various food products.
Ochratoxin A is known for its nephrotoxic and carcinogenic effects; protective actions to protect consumer health must be established. The aim of this study was to assess the level of contamination of manufactured coffee and cocoa-based products marketed in Abidjan to estimate ochratoxin A intake related to the consumption of these goods. We quantified ochratoxin A in 87 samples by high-performance liquid chromatography with fluorescence detection. Coffee samples contained an average of 4.0 ± 3.4 µg/kg ochratoxin A and cocoa-based industrial products 0.9 ± 0.6 µg/kg. OTA intakes were assessed using data obtained from the analysis and the estimated Ivorian adult daily consumptions. Key words: Product derivatives, coffee, cocoa, ochratoxin A.
Collection of samples Reagents and standards Determination of OTA-validation Statistical analysis. TOXINS 13/06/19 Cold Plasma Treatment as an Alternative for Ochratoxin a Detoxification and Inhibition of Mycotoxigenic Fungi in Roasted Coffee. TOXINS 08/06/19 Occurrence of the Ochratoxin A Degradation Product 2′R-Ochratoxin A in Coffee and Other Food: An Update. Food Sci. Technol vol.37 no.spe Campinas Dec. 2017 Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium.
References. TOXINS 13/06/19 Cold Plasma Treatment as an Alternative for Ochratoxin a Detoxification and Inhibition of Mycotoxigenic Fungi in Roasted Coffee. Food Control Volume 73, Part B, March 2017, Occurrence of ochratoxin A in roasted coffee samples commercialized in Portugal. <div pearltreesdevid="PTD137" role="alert" class="alert-message-container"><div pearltreesdevid="PTD138" aria-hidden="true" class="alert-message-body"><span pearltreesdevid="PTD139" style="display: inline-block;" class="Icon IconAlert"><svg pearltreesDevId="PTD140" style="width: 100%; height: 100%;" width="24" height="24" focusable="false" tabindex="-1" fill="currentColor"><path pearltreesDevId="PTD141" fill="#f80" d="M11.84 4.63c-.77.05-1.42.6-1.74 1.27-1.95 3.38-3.9 6.75-5.85 10.13-.48.83-.24 1.99.53 188.8.131.52 1.66.36 2.5.41 3.63 0 7.27.01 10.9-.01 1.13-.07 2.04-1.28 1.76-2.39-.1-.58-.56-1.02-.81-1.55-1.85-3.21-3.69-6.43-5.55-9.64-.42-.52-1.06-.83-1.74-.79z"></path><path pearltreesDevId="PTD142" d="M11 8h2v5h-2zM11 14h2v2h-2z"></path></svg></span><!
A Department of Microbial Cellular and Molecular Biology, Faculty of Science, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopiab Department of Applied Biosciences, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, BE-9000, Ghent, Belgium Received 22 January 2016, Revised 23 March 2016, Accepted 14 April 2016, Available online 19 April 2016 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access Get rights and content Highlights Ethiopia the major coffee producing country in Sub-Saharian Africa and the fifth producer worldwide.
Information on mycotoxin contamination of coffee for the local Ethiopian market is scarce. Aspergillus westerdijkiae and Aspergillus ochraceus are the main OTA producers in Ethiopian coffee. A. westerdijkiae is the most potent producer of OTA in vitro. Abstract Keywords © 2016 Elsevier Ltd. Food Chemistry Volume 194, 1 March 2016, Detection of ochratoxin A (OTA) in coffee using chemiluminescence resonance energy transfer (CRET) aptasensor.
Food Research International Volume 61, July 2014 Ochratoxigenic fungi and ochratoxin A in defective coffee beans. Food Control Volume 34, Issue 2, December 2013, Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans. Open Access Highlights This study evaluated the reduction of ochratoxin A during roasting of coffee beans. The reduction of ochratoxin A varied from 56 to 97%. The type of roasting and particle size interfere in the residual content of OTA. Abstract Contamination of roasted coffee with ochratoxin A (OTA) is directly related to the processing quality throughout the coffee production chain, from the farming to the roasting processes.
The aim of this study was to evaluate the effects of roasting and particle size on the residual concentration of ochratoxin A in roasted and ground coffee. Keywords Roasting; Particle size; Ochratoxin A; Food safety 1. The development of microbial infections in coffee beans may compromise both their visual appearance and their taste and aroma. Coffee bean contamination with ochratoxin A may occur throughout the entire production chain and is directly related to the care and quality of the crop management, harvest, post-harvest storage and type of roasting. 2. 2.1. Quím. Nova vol.35 no.1 São Paulo 2012 Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS)
Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS) Raquel D. C. C. BandeiraI,*; Thais M. UekaneII; Carolina P. da CunhaII; Luths R. O. GeaquintoII; Valnei S. IInstituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, BR 465, km 7, 23890-000 Seropédica - RJ, Brasil / Diretoria de Metrologia Científica e Industrial, Instituto Nacional de Metrologia Normalização e Qualidade Industrial, Divisão de Metrologia Química, Distrito de Xerém, Av. A method using LC/ESI-MS/MS for the quantitative analysis of Ochratoxin A in roasted coffee was described.
Keywords: coffee; Ochratoxin A; LC/ESI-MS/MS. Coffee is an extremely complex food matrix and has an important role in the world's economy, especially in producing and exporting countries like Brazil, which is the third largest consumer of coffee, according to the Brazilian Association of Coffee Industry. Scholars Academic Journal of Biosciences - 2013 - Determination of Ochratoxin A in Yemeni Green Coffee. INTERNATIONAL COFFEE ORGANIZATION - QUALITY. Au sommaire: Code of Practice: Prevention & reduction of ochratoxin A. Sch. Acad. J. Biosci., 2013; 1(6):253-262 Determination of Ochratoxin A in Yemeni Green Coffee. Toxins 2014,6, 3438-3453 Transfer of Ochratoxin A into Tea and Coffee Beverages.
European Journal of Scientific Research Vol.26 No.3 (2009), pp.393-401 Etude de L’incidence de la Torréfaction Appliquée au Café. Brazilian Journal of Microbiology (2007) 38:300-303 OCHRATOXIN A IN BRAZILIAN INSTANT COFFEE. Sci. agric. (Piracicaba, Braz.) vol.62 no.1 Piracicaba Jan. 2005 Molecular identification of Aspergillus spp. isolated from coff. Molecular identification of Aspergillus spp. isolated from coffee beans Identificação molecular de Aspergillus spp. isolados de grãos de café Marciane MagnaniI; Thiago FernandesII; Cássio Egidio Cavenaghi PreteIII; Martin HomechimIII; Elisabete Yurie Sataque OnoI; Laurival Antonio Vilas-BoasII; Daniele SartoriII; Márcia Cristina FurlanetoIV; Maria Helena Pelegrinelli FungaroII, * IUEL - Departamento de Bioquímica, C.P. 6001 - 86051-990 - Londrina, PR - Brasil IIUEL - Depto. de Biologia Geral IIIUEL - Depto. de Agronomia IVUEL - Depto. de Microbiologia Some species belonging to the genus Aspergillus are potential producers of ochratoxin A (OA), a mycotoxin with nephrotoxic, immunosuppressive, teratogenic and carcinogenic effects.
Key words: ITS, ribosomal DNA, ochratoxin, mycotoxin Algumas espécies pertencentes ao gênero Aspergillus possuem potencial para produção de Ocratoxina A (OA), uma micotoxina de efeitos nefrotóxicos, imunossupressivos, teratogênicos e carcinogênicos. COFFEE-OTA_ORG - Réduire la teneur d'ochratoxine A dans le café. Coffee is one of the most valuable primary products in world trade, being second in value only to oil as a source of foreign exchange to developing countries. Its cultivation, processing, trading, transportation and marketing provide employment for millions of people worldwide. Any disruption to trade in coffee would have major and direct negative implications for the livelihoods of rural populations in many developing countries. Around 2000, there was increasing international attention to the problem of ochratoxin-A (OTA) contamination in coffee and its public health implications.
OTA is one of several naturally occurring toxins, known as mycotoxins, which are produced by moulds that grow on crops in the field or in storage. Regulatory authorities in some coffee importing countries initiated work on the development of proposed maximum levels of OTA contamination in green coffee. The training tool on Good Hygiene Practices along the coffee chain is available here. PROGRAMME MIXTE FAO/OMS SUR LES NORMES ALIMENTAIRES - COMMISSION DU CODEX ALIMENTARIUS - Trente et unième session - Genève (Suis. EUROPE 13/10/04 Le café, le vin et le jus de raisin désormais couverts par les règles de l'UE concernant l'ochratoxine A. Bruxelles, le 13 octobre 2004 Le comité permanent de la chaîne alimentaire et de la santé animale s’est prononcé hier en faveur d’une proposition de la Commission européenne visant à modifier le règlement (CE) n° 466/2001 afin de fixer une teneur maximale en ochratoxine A pour le café, le vin et le jus de raisin. L'ochratoxine A est une mycotoxine dont les propriétés cancérigènes et toxiques sont avérées.
Des teneurs maximales ont déjà été établies pour ce contaminant en ce qui concerne les principales sources d’exposition de la population de l’UE, principalement les céréales, mais le suivi permanent a révélé qu'il conviendrait désormais d'en déterminer également pour d'autres sources alimentaires importantes. "En fixant des teneurs maximales en ochratoxine A, nous faisons en sorte que les consommateurs puissent boire du café et du vin sans s’inquiéter d’une éventuelle contamination. Grains de café torréfié et café torréfié moulu 5,0 μg/kg café soluble 10,0 μg/kg. Toxins 2010, 2, 1928-1942; Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison. CIRAD - 1999 - Café et contamination par l’ochratoxine A.