Effect of Robusta (Coffea canephora P.) coffee cherries quantity put out for sun drying on contamination by fungi and Ochratoxin A (OTA) under tropical humid zone (Côte d‘Ivoire)

Kouadio, Irène Ahou; Koffi, Louis Ban; Nemlin, Jean Gnopo; Dosso, Mireille

doi:10.1016/j.fct.2012.03.042

Cited by 18 publications

(17 citation statements)

References 15 publications

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“…Wine has been the most investigated matrix, analyzed in different countries, such as Brazil [19], Spain [3,20], Italy [21,22], Chile [23], and Romania [24], followed by dried fruit and spices from Spain [25], Turkey [26], and Malaysia [12]; cereals [27,28,29,30,31,32,33], beers [3], and coffee [9,34,35,36,37]. …”

Section: Introductionmentioning

confidence: 99%

Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy

Prelle

Spadaro

Denca

et al. 2013

Toxins

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The most common technique used to detect ochratoxin A (OTA) in food matrices is based on extraction, clean-up, and chromatography detection. Different clean-up cartridges, such as immunoaffinity columns (IAC), molecular imprinting polymers (MIP), Mycosep™ 229, Mycospin™, and Oasis® HLB (Hydrophilic Lipophilic balance) as solid phase extraction were tested to optimize the purification for red wine, beer, roasted coffee and chili. Recovery, reproducibility, reproducibility, limit of detection (LOD) and limit of quantification (LOQ) were calculated for each clean-up method. IAC demonstrated to be suitable for OTA analysis in wine and beer with recovery rate >90%, as well as Mycosep™ for wine and chili. On the contrary, MIP columns were the most appropriate to clean up coffee. A total of 120 samples (30 wines, 30 beers, 30 roasted coffee, 30 chili) marketed in Italy were analyzed, by applying the developed clean-up methods. Twenty-seven out of 120 samples analyzed (22.7%: two wines, five beers, eight coffees, and 12 chili) resulted positive to OTA. A higher incidence of OTA was found in chili (40.0%) more than wine (6.6%), beers (16.6%) and coffee (26.6%). Moreover, OTA concentration in chili was the highest detected, reaching 47.8 µg/kg. Furthermore, three samples (2.5%), two wines and one chili, exceeded the European threshold.

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Section: Introductionmentioning

confidence: 99%

Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy

Prelle

Spadaro

Denca

et al. 2013

Toxins

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“…Therefore, the area of the terrace may be reduced, as can the labor force required for the drying of the same amount of coffee per crop, allowing a significant economy of resources and work force. Studies performed by Kouadio et al (2012) using robusta coffee showed that longer exposure in terraces during drying is associated with greater susceptibility to fungi and ochratoxin. Moreover, the coffee becomes more acidified and degraded over time.…”

Section: Resultsmentioning

confidence: 99%

“…Samples of coffee were tested for electrical conductivity and potassium leaching as described by Krzyzanowski, França Neto and Henning (1991) and Malta, Pereira and Chagas (2005), total titratable acidity and total reducing sugars using the procedures described by AOAC (1997) and soluble solids in a benchtop refractometer.…”

Section: Methodsmentioning

confidence: 99%

Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling

Partelli

Partelli²,

Partelli³

et al. 2014

Sem. Ci. Agr.

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The time spent in coffee drying is quite important for keeping the product quality and therefore choosing the appropriate method to be used. This study was performed to quantify the decrease in drying time as a result of early hulling of conilon coffee (Coffea canephora) dried on a concrete terrace in a greenhouse, as well as to determine the quality of the dried coffee. The coffee was harvested at more than 80% ripe fruits and immediately placed on concrete terraces in greenhouses for drying. The parcels were hulled when 22%, 19%, 16% and 13% (wb) moisture levels were reached. Then, the parcels hulled at 22%, 19% and 16% moisture were returned to the greenhouse until they reached the desired moisture level of 13% (wb). The time spent on drying was quantified, and coffee quality was assessed through sensory, chemical and physiological analyses. This procedure was performed in four distinct periods during the harvest, and four repetitions were performed in blocks. The F (ANOVA) and Tukey (at 5% of probability) tests were performed to compare the evaluated characteristics among groups. The coffee hulled at 22% (wb) moisture content presented a considerably shorter drying time (6 days shorter) than the coffee hulled at 13% (wb) moisture content. The early hulling of conilon coffee did not affect the final quality. Thus, early hulling is a practical and significantly favorable technique for coffee farmers because it decreases drying time and improves the use of terrace space without diminishing coffee quality. Key words: Coffea canephora, robusta, drying, electrical conductivity, reducing sugars ResumoO tempo despendido na secagem é fundamental para manter a qualidade do produto e escolher o procedimento de secagem a ser adotado. Esse trabalho teve como objetivo quantificar a redução do tempo de secagem com beneficiamento prévio do café conilon (Coffea canephora) em terreiro de estufa, bem como avaliar a qualidade dos grãos secos. O café conilon foi colhido com mais de 80% de frutos maduros e colocados, simultaneamente, em terreiros de estufas. Assim, as parcelas foram beneficiadas no momento em que atingiram 22%, 19%, 16% e 13% de umidade (bu). As parcelas com 22%, 19% e 16% (bu), foram levadas de volta ao terreiro até que atingissem o nível de umidade ideal de 13% (bu). O tempo de secagem foi quantificado e a qualidade do produto avaliada através análise sensorial, química e fisiológica. O trabalho foi realizado em blocos ao acaso, com quatro repetições, e 1 Engº Agrº, Dr. Prof., Deptº de Ciências Agrárias e Biológicas, Universidade Federal do Espírito Santo, UFES, São Mateus, ES.Brasil. E-mail: partelli@yahoo. os resultados submetidos ao teste F (ANOVA) e teste de média (Tukey a 5% de probabilidade). Houve diminuição de 6 dias na secagem do café beneficiado a 22% de umidade, comparado ao café beneficiado a 13%. O beneficiamento prévio do café conilon não afetou a qualidade final. Assim, conclui-se que o beneficiamento prévio do café com 22% (bu), com posterior secagem até atingir 13% é uma prática que fav...

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“…Dano et al, [51] reported that 63% of the coffees analyzed in their experiments, contained a value of OTA above 20 µg/kg with a mean value of 31.3 µg/kg. In maize, Sangaré et al [52] evaluated the OTA between 3 µg/kg and 1738 µg/kg against 119 µg/kg in the same matrix [53]. According to a study conducted between 1998 and 2002, millet, rice and peanuts contained contents between 17 and 204 µg/kg, between 9 and 92 µg/kg and 0.6 to 64 µg/kg respectively [52].…”

Section: Discussionmentioning

confidence: 99%

Determination of ETM, Histamine and Mycotoxins in Garba, a Traditional Ivoirian Meal

Anoman¹,

Kouakou²,

Aboua³

et al. 2018

AJAC

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The methods of preparation, conservation and sale of Garba, the traditional Ivorian street meal, abundantly consumed in Côte d'Ivoire, can be exposed to various infections resulting in the poisoning of consumers. The aim of this study was to evaluate the hygienic quality of Garba through the analysis and the determination of certain toxic chemicals. In three hundred (300) samples of Garba collected in four districts in Abidjan, toxic metals (cadmium, mercury, lead), biogenic amine (histamine) and mycotoxins (aflatoxins and ochratoxin A) were detected and quantified using official standardized methods. Different toxics analyzed were present at various levels in the Garba. The mercury, lead, cadmium and histamine levels in the Garba were respectively 0.19 mg/kg, 0.19 mg/kg, 0.03 mg/kg and 32.69 mg/kg. The detected mycotoxins included aflatoxins B1, B2, G1, G2 and ochratoxin A, with respective average proportions of 3.44 µg/kg, 1.90 µg/kg, 8.07 µg/kg, 0.56 µg/kg and 0.42 µg/kg. The mycotoxins levels in the Garba are higher than the recommended toxic levels, particularly the ones in aflatoxin B1 and G1. This suggests a sanitary risk associated with the consumption of this meal. Consequently, awareness campaigns and training of the Garba sellers in hygiene and a better regulation of this sector by the competent authorities are required.

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Effect of Robusta (Coffea canephora P.) coffee cherries quantity put out for sun drying on contamination by fungi and Ochratoxin A (OTA) under tropical humid zone (Côte d‘Ivoire)

Cited by 18 publications

References 15 publications

Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy

Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy

Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling

Determination of ETM, Histamine and Mycotoxins in Garba, a Traditional Ivoirian Meal

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