Determination of ochratoxin A in coffee and tea samples by coupling second-order multivariate calibration and fluorescence spectroscopy

Gonzalez, Albani L.; Lozano, Valeria Antonella; Escandar, Graciela M.; Bravo, Manuel

doi:10.1016/j.talanta.2020.121288

Cited by 16 publications

(4 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Compared to other fields, the interference and complexity caused by food matrix effects in the field of food mycotoxin detection are one of the main challenges for highly sensitive detection. By introducing chemometric methods to molecular spectroscopy such as ultraviolet spectroscopy (Rasch et al., 2010), infrared spectroscopy (Tyska et al., 2022), Raman spectroscopy (Wu, Pu, et al., 2021), and FL spectroscopy (Gonzalez et al., 2020), it is possible to extract chemical information from complex data such as spectra, which will help to discover information related to mycotoxin contamination hidden in the spectra. Therefore, the combination of appropriate chemometric models and spectroscopy can be used to assess mycotoxin contamination in food samples (Carames et al., 2022), while automated spectral processing can extract useful information from complex spectra.…”

Section: Discussionmentioning

confidence: 99%

Advances in immunoassay‐based strategies for mycotoxin detection in food: From single‐mode immunosensors to dual‐mode immunosensors

Chen

Qileng

Liang

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Mycotoxin contamination in foods and other goods has become a broad issue owing to serious toxicity, tremendous threat to public safety, and terrible loss of resources. Herein, it is necessary to develop simple, sensitive, inexpensive, and rapid platforms for the detection of mycotoxins. Currently, the limitation of instrumental and chemical methods cannot be massively applied in practice. Immunoassays are considered one of the best candidates for toxin detection due to their simplicity, rapidness, and cost‐effectiveness. Especially, the field of dual‐mode immunosensors and corresponding assays is rapidly developing as an advanced and intersected technology. So, this review summarized the types and detection principles of single‐mode immunosensors including optical and electrical immunosensors in recent years, then focused on developing dual‐mode immunosensors including integrated immunosensors and combined immunosensors to detect mycotoxins, as well as the combination of dual‐mode immunosensors with a portable device for point‐of‐care test. The remaining challenges were discussed with the aim of stimulating future development of dual‐mode immunosensors to accelerate the transformation of scientific laboratory technologies into easy‐to‐operate and rapid detection platforms.

show abstract

Section: Discussionmentioning

confidence: 99%

Advances in immunoassay‐based strategies for mycotoxin detection in food: From single‐mode immunosensors to dual‐mode immunosensors

Chen

Qileng

Liang

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…OTA can contaminate coffee beans during storage and transportation. In the food processing process, temperature, and humidity can increase OTA contamination in foodstuffs [16]. Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, teratogenic, carcinogenic and immunotoxic properties that can frequently be found in ground roasted coffee [17].…”

Section: Ochratoxinmentioning

confidence: 99%

“…Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, teratogenic, carcinogenic and immunotoxic properties that can frequently be found in ground roasted coffee [17]. To reduce the risk of exposure, the European Commission has established a maximum permissible OTA concentration of 5 µg kg −1 in ground roasted coffee [16].…”

Section: Ochratoxinmentioning

confidence: 99%

Quality Characteristics of Merapi Robusta Coffee Products from the Traditional, Semi Modern, and Modern Process

Noor¹,

Wagiman²,

Jumeri³

2023

Advances in Biological Sciences Research

View full text Add to dashboard Cite

Coffee is widely cultivated because it has a distinctive taste, one of the areas that cultivates Robusta coffee is Sleman Regency. The problem that exists in the home industry of coffee processing in the region is that the roasting process is still carried out in a traditional and semi-modern method and does not yet know the right roasting method and time. This causes the coffee produced to be of low quality and not uniform. This research was conducted using grade A Merapi Robusta green bean coffee, the roasting process was carried out at medium level with a temperature of 180 C. Roasting was carried out by 3 methods, namely traditional, semi-modern, and modern with each roasting time of 20 and 25 min. This study aims to analyze the chemical characteristics and sensory analysis of Merapi Robusta coffee. The test shows that the water content, caffeine content, and coffee extract meet the SNI for ground coffee. On the water content and coffee extract, the method and time of roasting have a significant effect. On the caffeine content, the roasting method had no significant effect, but the roasting time had a significant effect. The coffee that was most preferred by the panelists regarding the attributes of aroma, taste, and aftertaste was the traditional roasting method for 20 min, while the most preferred color attribute was the modern roasting method for 25 min. The results of the metal contamination test showed that no lead (Pb), cadmium (Cd), and ochratoxin were found in the three best samples.

show abstract

“…OTA has high toxicity and carcinogenicity, including hepatotoxicity, genotoxicity, cytotoxicity, and immunotoxicity. It is listed as a 2B carcinogen by the International Agency for Research on Cancer, which seriously threatens food safety and endangers human health [1,2] . The NCI/NTP (National Cancer Institute/National Toxicology Program) showed OTA to be the strongest renal carcinogen ever studied in rodents [3] .…”

Section: Introductionmentioning

confidence: 99%

Effects of AoOTAbZIP on OTA production and food infestation by Aspergillus ochraceus in response to water activity stress

Liu

Wang

et al. 2022

Preprint

View full text Add to dashboard Cite

Ochratoxin A (OTA) is a highly toxic and carcinogenic mycotoxin whose toxicity includes hepatotoxicity, genotoxicity, cytotoxicity and immunotoxicity. Recently, there have been many studies on OTA biosynthetic gene clusters. AoOTAbZIP (also known as otaR1) basic region/leucine zipper (bZIP)-specific gene that controls the expression levels of 4 biosynthetic genes in the OTA biosynthetic pathway, bZIP gene is known to be involved in the regulation of mycotoxin biosynthesis by various environmental factors in eukaryotes. This study explored the regulation of OTA biosynthesis in Aspergillus ochraceus under AoOTAbZIP-mediated water activity stress. High water activity (0.96 AW) was beneficial to the growth of A. ochraceus, and moderate water activity conditions of 0.91 AW has a stress effect on A. ochraceus, among them the growth of the mutant strain was better than that of the wild type. The mutant did not produce OTA at any condition. Wild type toxin production and expression levels of the OTA biosynthetic genes decreased under both high water activity (0.96 AW) and moderate water activity (0.91 AW), indicating that the toxin production of A. ochraceus was also affected by this water activity degree, moreover, the expression levels of the biosynthetic genes in the mutant strain were inhibited to extremely low levels compared to the wild type. The pathogenicity experiments revealed that pears infected with WT and ΔAoOTAbZIP mutant strains showed no significant differences, indicating that the deletion of the AoOTAbZIP gene has no significant effect on the pathogenicity of A. ochraceus.

show abstract

Determination of ochratoxin A in coffee and tea samples by coupling second-order multivariate calibration and fluorescence spectroscopy

Cited by 16 publications

References 51 publications

Advances in immunoassay‐based strategies for mycotoxin detection in food: From single‐mode immunosensors to dual‐mode immunosensors

Advances in immunoassay‐based strategies for mycotoxin detection in food: From single‐mode immunosensors to dual‐mode immunosensors

Quality Characteristics of Merapi Robusta Coffee Products from the Traditional, Semi Modern, and Modern Process

Effects of AoOTAbZIP on OTA production and food infestation by Aspergillus ochraceus in response to water activity stress

Contact Info

Product

Resources

About