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Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD).
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Oct; 25(10):1257-63.FA

Abstract

A rapid and reliable procedure has been developed for the determination of ochratoxin A (OTA) in green and roasted coffee. The method consists of extraction of the sample with methanol-5% aqueous sodium hydrogen carbonate/1% PEG8000 (20:80), followed by immunoaffinity column (IAC) clean-up and, finally, high-performance liquid chromatography (HPLC) determination with fluorimetric detection. Mean recoveries for green and roasted coffee spiked at different levels ranging from 94 and 105% were obtained. The limit of determination (S/N = 3) was 0.032 ng g(-1) and the precision (within-laboratory relative standard deviation) was 6%. The method described has been used to assess the influence of roasting and different brewing processes on OTA content in commercial lots of green and roasted coffee. The results provided evidence that roasting led to a significant drop on OTA levels (65-100%). Also, the way coffee is prepared affects the OTA content: brewing using a Moka Express (Italian coffee) led to a significant reduction of OTA concentration (50-75%) since hot water stays in contact with coffee for a short time. On the contrary, Turkish coffee-making (infusion for about 10 min) cause poor reduction in OTA.

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Authors+Show Affiliations

La Pera L
Dip. Scienze degli Alimenti e dell'Ambiente, Università di Messina, Messina, Italy. laralapera20@libero.it
Avellone G
No affiliation info available
Lo Turco V
No affiliation info available
Di Bella G
No affiliation info available
Agozzino P
No affiliation info available
Dugo G
No affiliation info available

MeSH

CarcinogensChromatography, High Pressure LiquidCoffeeFood ContaminationFood HandlingHot TemperatureMycotoxinsOchratoxins

Pub Type(s)

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

Language

eng

PubMed ID

18612917

Citation

La Pera, L, et al. "Influence of Roasting and Different Brewing Processes On the Ochratoxin a Content in Coffee Determined By High-performance Liquid Chromatography-fluorescence Detection (HPLC-FLD)." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 25, no. 10, 2008, pp. 1257-63.
La Pera L, Avellone G, Lo Turco V, et al. Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD). Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008;25(10):1257-63.
La Pera, L., Avellone, G., Lo Turco, V., Di Bella, G., Agozzino, P., & Dugo, G. (2008). Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD). Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 25(10), 1257-63. https://doi.org/10.1080/02652030802112627
La Pera L, et al. Influence of Roasting and Different Brewing Processes On the Ochratoxin a Content in Coffee Determined By High-performance Liquid Chromatography-fluorescence Detection (HPLC-FLD). Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008;25(10):1257-63. PubMed PMID: 18612917.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD). AU - La Pera,L, AU - Avellone,G, AU - Lo Turco,V, AU - Di Bella,G, AU - Agozzino,P, AU - Dugo,G, PY - 2008/7/10/pubmed PY - 2008/12/17/medline PY - 2008/7/10/entrez SP - 1257 EP - 63 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 25 IS - 10 N2 - A rapid and reliable procedure has been developed for the determination of ochratoxin A (OTA) in green and roasted coffee. The method consists of extraction of the sample with methanol-5% aqueous sodium hydrogen carbonate/1% PEG8000 (20:80), followed by immunoaffinity column (IAC) clean-up and, finally, high-performance liquid chromatography (HPLC) determination with fluorimetric detection. Mean recoveries for green and roasted coffee spiked at different levels ranging from 94 and 105% were obtained. The limit of determination (S/N = 3) was 0.032 ng g(-1) and the precision (within-laboratory relative standard deviation) was 6%. The method described has been used to assess the influence of roasting and different brewing processes on OTA content in commercial lots of green and roasted coffee. The results provided evidence that roasting led to a significant drop on OTA levels (65-100%). Also, the way coffee is prepared affects the OTA content: brewing using a Moka Express (Italian coffee) led to a significant reduction of OTA concentration (50-75%) since hot water stays in contact with coffee for a short time. On the contrary, Turkish coffee-making (infusion for about 10 min) cause poor reduction in OTA. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/18612917/Influence_of_roasting_and_different_brewing_processes_on_the_ochratoxin_A_content_in_coffee_determined_by_high_performance_liquid_chromatography_fluorescence_detection__HPLC_FLD__ L2 - https://www.tandfonline.com/doi/full/10.1080/02652030802112627 DB - PRIME DP - Unbound Medicine ER -