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Effect of operating conditions on ochratoxin A extraction from roasted coffee.
Food Addit Contam. 2007 Jul; 24(7):730-4.FA

Abstract

Operating conditions affect ochratoxin A (OTA) extraction from roasted coffee. The OTA content found in the beverage can thus be greater than that found in the roasted coffee used to prepare it. Three extraction parameters were studied for roasted coffee: type of extraction solvent (alkaline, neutral, acid), temperature (ambient temperature/23 degrees C, 60 degrees C and 85 degrees C), and extraction time (5, 20, 30, 40, 50, 60 and 80 min). The alkaline solvent used in the method recommended by the European Union extracted OTA better, but a maximum content was obtained at 60 degrees C after 50 min. At least a 100% improvement in extraction was obtained when compared with the European Union usual quantification method that is carried out at ambient temperature. It turned out that the OTA extraction parameters for roasted coffee, as defined by that method, were not optimum and needed to be modified. These results were verified in double-extraction experiments showing that OTA is not completely extracted by this method. Confirmation was obtained by comparison of extraction methods on several commercial samples of roasted coffee.

Authors+Show Affiliations

Mounjouenpou P
Institut de Recherche Agricole pour le Développement, Yaoundé, Cameroun.
Durand N
No affiliation info available
Guyot B
No affiliation info available
Guiraud JP
No affiliation info available

MeSH

CoffeeFood ContaminationFood HandlingOchratoxins

Pub Type(s)

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

Language

eng

PubMed ID

17613058

Citation

Mounjouenpou, P, et al. "Effect of Operating Conditions On Ochratoxin a Extraction From Roasted Coffee." Food Additives and Contaminants, vol. 24, no. 7, 2007, pp. 730-4.
Mounjouenpou P, Durand N, Guyot B, et al. Effect of operating conditions on ochratoxin A extraction from roasted coffee. Food Addit Contam. 2007;24(7):730-4.
Mounjouenpou, P., Durand, N., Guyot, B., & Guiraud, J. P. (2007). Effect of operating conditions on ochratoxin A extraction from roasted coffee. Food Additives and Contaminants, 24(7), 730-4.
Mounjouenpou P, et al. Effect of Operating Conditions On Ochratoxin a Extraction From Roasted Coffee. Food Addit Contam. 2007;24(7):730-4. PubMed PMID: 17613058.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of operating conditions on ochratoxin A extraction from roasted coffee. AU - Mounjouenpou,P, AU - Durand,N, AU - Guyot,B, AU - Guiraud,J P, PY - 2007/7/7/pubmed PY - 2007/12/6/medline PY - 2007/7/7/entrez SP - 730 EP - 4 JF - Food additives and contaminants JO - Food Addit Contam VL - 24 IS - 7 N2 - Operating conditions affect ochratoxin A (OTA) extraction from roasted coffee. The OTA content found in the beverage can thus be greater than that found in the roasted coffee used to prepare it. Three extraction parameters were studied for roasted coffee: type of extraction solvent (alkaline, neutral, acid), temperature (ambient temperature/23 degrees C, 60 degrees C and 85 degrees C), and extraction time (5, 20, 30, 40, 50, 60 and 80 min). The alkaline solvent used in the method recommended by the European Union extracted OTA better, but a maximum content was obtained at 60 degrees C after 50 min. At least a 100% improvement in extraction was obtained when compared with the European Union usual quantification method that is carried out at ambient temperature. It turned out that the OTA extraction parameters for roasted coffee, as defined by that method, were not optimum and needed to be modified. These results were verified in double-extraction experiments showing that OTA is not completely extracted by this method. Confirmation was obtained by comparison of extraction methods on several commercial samples of roasted coffee. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/17613058/Effect_of_operating_conditions_on_ochratoxin_A_extraction_from_roasted_coffee_ DB - PRIME DP - Unbound Medicine ER -