Influence of roasting and different brewing processes on ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD)

6533b822fe1ef96bd127cd5a

RESEARCH PRODUCT

Influence of roasting and different brewing processes on ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD)

L. La Pera G. Di Bella Giacomo Dugo Pasquale Agozzino Giuseppe Avellone V. Lo Turco

subject

Ochratoxin A Hot Temperature Settore CHIM/10 - Chimica Degli Alimenti Food Handling Health Toxicology and Mutagenesis coffee Food Contamination Toxicology High-performance liquid chromatography brewing method chemistry.chemical_compound Hplc fld Mycotoxin Brewing methods; Coffee; High-performance liquid chromatography-fluorescence detection (HPLC-FLD); Ochratoxin A Ochratoxin Chromatography High Pressure Liquid Roasting Brewing methods Chromatography business.industry Public Health Environmental and Occupational Health General Chemistry General Medicine Mycotoxins Fluorescence Ochratoxins high-performance liquid chromatography-fluorescence detection (HPLC-FLD)chemistry Carcinogens Brewing business ochratoxin A Food Science

description

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.

year	journal	country	edition	language
2008-01-01

10.1080/02652030802112627 http://hdl.handle.net/10447/39387