Tags

Type your tag names separated by a space and hit enter

Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion.
Food Addit Contam. 2005 May; 22(5):463-71.FA

Abstract

A study of the effect of coffee processing in the ochratoxin A (OTA) level has been carried out from the green beans to the drinking form. The analysis of OTA has been carried out by an in-house validated HPLC method with fluorescence detection. The limits of detection were 0.04 microg/kg for green and roasted coffee, and 0.01 microg/L for coffee brew. Thirty-six green coffee samples of different origin (Colombia, Costa Rica, Brazil, Vietnam, India and Uganda) were analysed. The highest concentrations of OTA were found in Vietnamese samples -- Robusta species treated by dry processing -- (range 0.64-8.05 microg/kg), that also showed the highest percentage of defective beans (7.6%). These contaminated samples were roasted in a process that controlled loss of weight and color, as in the industry. A mean reduction of 66.5% was obtained, but the reduction seems to be heterogeneous. Coffee brew was prepared by the three brewing processes more utilized in Europe: moka, auto-drip and espresso. A reduction of the OTA level has been attained, being greater when using a espresso coffee maker (49.8%) than when using auto-drip (14.5%) or moka brewing (32.1%). Therefore, the method of coffee brew preparation plays a key role in the final OTA human exposure.

Authors+Show Affiliations

Pérez De Obanos A
Food Science and Toxicology Department, University of Navarra, Pamplona, Spain.
González-Peñas E
No affiliation info available
López De Cerain A
No affiliation info available

MeSH

Chromatography, High Pressure LiquidCoffeaCoffeeEnvironmental ExposureFood ContaminationHot TemperatureHumansMycotoxinsOchratoxinsReproducibility of Results

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16019819

Citation

Pérez De Obanos, A, et al. "Influence of Roasting and Brew Preparation On the Ochratoxin a Content in Coffee Infusion." Food Additives and Contaminants, vol. 22, no. 5, 2005, pp. 463-71.
Pérez De Obanos A, González-Peñas E, López De Cerain A. Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion. Food Addit Contam. 2005;22(5):463-71.
Pérez De Obanos, A., González-Peñas, E., & López De Cerain, A. (2005). Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion. Food Additives and Contaminants, 22(5), 463-71.
Pérez De Obanos A, González-Peñas E, López De Cerain A. Influence of Roasting and Brew Preparation On the Ochratoxin a Content in Coffee Infusion. Food Addit Contam. 2005;22(5):463-71. PubMed PMID: 16019819.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion. AU - Pérez De Obanos,A, AU - González-Peñas,E, AU - López De Cerain,A, PY - 2005/7/16/pubmed PY - 2005/10/7/medline PY - 2005/7/16/entrez SP - 463 EP - 71 JF - Food additives and contaminants JO - Food Addit Contam VL - 22 IS - 5 N2 - A study of the effect of coffee processing in the ochratoxin A (OTA) level has been carried out from the green beans to the drinking form. The analysis of OTA has been carried out by an in-house validated HPLC method with fluorescence detection. The limits of detection were 0.04 microg/kg for green and roasted coffee, and 0.01 microg/L for coffee brew. Thirty-six green coffee samples of different origin (Colombia, Costa Rica, Brazil, Vietnam, India and Uganda) were analysed. The highest concentrations of OTA were found in Vietnamese samples -- Robusta species treated by dry processing -- (range 0.64-8.05 microg/kg), that also showed the highest percentage of defective beans (7.6%). These contaminated samples were roasted in a process that controlled loss of weight and color, as in the industry. A mean reduction of 66.5% was obtained, but the reduction seems to be heterogeneous. Coffee brew was prepared by the three brewing processes more utilized in Europe: moka, auto-drip and espresso. A reduction of the OTA level has been attained, being greater when using a espresso coffee maker (49.8%) than when using auto-drip (14.5%) or moka brewing (32.1%). Therefore, the method of coffee brew preparation plays a key role in the final OTA human exposure. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/16019819/Influence_of_roasting_and_brew_preparation_on_the_ochratoxin_A_content_in_coffee_infusion_ DB - PRIME DP - Unbound Medicine ER -