A study of the contamination by ochratoxin A of green and roasted coffee beans
| Autor: | Marina Miraglia, C. Micco, M Grossi, Carlo Brera |
|---|---|
| Rok vydání: | 1989 |
| Předmět: |
Ochratoxin A
Chemistry Health Toxicology and Mutagenesis Public Health Environmental and Occupational Health food and beverages Food Contamination General Chemistry Contamination Toxicology Coffee Ochratoxins chemistry.chemical_compound Spectrometry Fluorescence Chemistry (miscellaneous) Food science Green coffee Mycotoxin Ochratoxin Representative sampling Chromatography High Pressure Liquid Food Science |
| Zdroj: | Food additives and contaminants. 6(3) |
| ISSN: | 0265-203X |
| Popis: | A study was performed to evaluate the contamination by ochratoxin A in coffee beans. Twenty-nine samples of green coffee were collected from large lots of material by representative sampling. The analyses of green coffee samples showed a significantly high contamination percentage (58%) ranging from 0.2 to 15 micrograms/kg. Naturally and artificially contaminated samples were roasted at different operation times (5-6 min) to verify the percentage of destruction of the mycotoxin. The percentage ranged from 48% to 87% and from 90% to 100% in artificially and naturally contaminated samples respectively. The beverages prepared from artificially contaminated coffee using the most common types of coffee makers showed no residues of ochratoxin A. |
| Databáze: | OpenAIRE |
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