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Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans.
Food Addit Contam. 2005 Aug; 22(8):761-7.FA

Abstract

The fate of ochratoxin A (OTA) during the processing of artificially contaminated green coffee beans, the effect of decaffeination on the production of OTA in green and roasted coffee beans, and the effect of caffeine on the growth and OTA production by Aspergillus ochraceus were studied. The data indicated that the roasting, milling and decoction (brewing and Turkish coffee making) processes caused different percentage reductions in OTA. Decaffeinated samples showed a significantly higher concentration of OTA production than the caffeinated ones. A significantly higher percentage of OTA was reduced when the decaffeination process was performed before roasting treatment. Caffeine at 1.0 and 2.0% concentrations completely prevented OTA production and completely inhibited A. ochraceus growth in YES medium after 3-21 days.

Authors+Show Affiliations

Nehad EA
Department of Food Toxicology & Contaminants, National Research Center-Dokki, Dokki, Cairo, Egypt.
Farag MM
No affiliation info available
Kawther MS
No affiliation info available
Abdel-Samed AK
No affiliation info available
Naguib K
No affiliation info available

MeSH

Aspergillus ochraceusCaffeineCarcinogensCentral Nervous System StimulantsCoffeeFood ContaminationFood HandlingOchratoxins

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16147432

Citation

Nehad, E A., et al. "Stability of Ochratoxin a (OTA) During Processing and Decaffeination in Commercial Roasted Coffee Beans." Food Additives and Contaminants, vol. 22, no. 8, 2005, pp. 761-7.
Nehad EA, Farag MM, Kawther MS, et al. Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans. Food Addit Contam. 2005;22(8):761-7.
Nehad, E. A., Farag, M. M., Kawther, M. S., Abdel-Samed, A. K., & Naguib, K. (2005). Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans. Food Additives and Contaminants, 22(8), 761-7.
Nehad EA, et al. Stability of Ochratoxin a (OTA) During Processing and Decaffeination in Commercial Roasted Coffee Beans. Food Addit Contam. 2005;22(8):761-7. PubMed PMID: 16147432.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans. AU - Nehad,E A, AU - Farag,M M, AU - Kawther,M S, AU - Abdel-Samed,A K M, AU - Naguib,K, PY - 2005/9/9/pubmed PY - 2005/12/13/medline PY - 2005/9/9/entrez SP - 761 EP - 7 JF - Food additives and contaminants JO - Food Addit Contam VL - 22 IS - 8 N2 - The fate of ochratoxin A (OTA) during the processing of artificially contaminated green coffee beans, the effect of decaffeination on the production of OTA in green and roasted coffee beans, and the effect of caffeine on the growth and OTA production by Aspergillus ochraceus were studied. The data indicated that the roasting, milling and decoction (brewing and Turkish coffee making) processes caused different percentage reductions in OTA. Decaffeinated samples showed a significantly higher concentration of OTA production than the caffeinated ones. A significantly higher percentage of OTA was reduced when the decaffeination process was performed before roasting treatment. Caffeine at 1.0 and 2.0% concentrations completely prevented OTA production and completely inhibited A. ochraceus growth in YES medium after 3-21 days. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/16147432/Stability_of_ochratoxin_A__OTA__during_processing_and_decaffeination_in_commercial_roasted_coffee_beans_ DB - PRIME DP - Unbound Medicine ER -