Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans
| Autor: | M S Kawther, K Naguib, A. K. M. Abdel-Samed, Mahmoud M. Farag, E. A. Nehad |
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| Rok vydání: | 2005 |
| Předmět: |
Ochratoxin A
Food Handling Health Toxicology and Mutagenesis Food Contamination Toxicology Coffee chemistry.chemical_compound Caffeine Food science Mycotoxin Ochratoxin Legume Roasting Aspergillus ochraceus Decaffeination biology Chemistry Public Health Environmental and Occupational Health food and beverages General Chemistry biology.organism_classification Ochratoxins Chemistry (miscellaneous) Carcinogens Central Nervous System Stimulants Food Science |
| Zdroj: | Food Additives and Contaminants. 22:761-767 |
| ISSN: | 0265-203X |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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