Impact of industrial treatments on ochratoxin A content in artificially contaminated cocoa beans

Abstract

Ochratoxin A (OTA) is a mycotoxin mainly produced by mould species of the genera Aspergillus and Penicillium, which grow on a variety of agricultural products. OTA-contaminated foodstuffs pose a major health hazard to consumers, including human and animal. In Cote d'Ivoire, numerous studies are being carried out to find the best way of preventing OTA contamination of cocoa raw material. The objectives of this investigation were to assess the impact of industrial treatment on OTA content in cocoa-derived products. Samples of cocoa pods were prepared under specific conditions promoting fungal proliferation on cocoa beans before processing. The beans underwent the usual industrial treatments - roasting, shelling, crushing, pressing and additive addition - and samples were taken at each stage. OTA was extracted with a methanol/3% sodium hydrogen carbonate solution and purified using an immunoaffinity column prior to HPLC analysis with fluorescence detection. OTA was detected in artificially contaminated cocoa beans at levels ranging from 3.4 to 44.7 microg kg(-1) with a mean value of 22.9 +/- 3.6 microg kg(-1). OTA was mainly concentrated in the shell (93%). Roasting, shelling and additive addition significantly decreased levels of OTA by 24-40, 76 and 52%, respectively, with an overall reduction of approximately 91%. These results indicate that industrial processing of cocoa has a real impact on the reduction of OTA in final cocoa products.

Ochratoxinogenic fungi And Ochratoxin A contamination Of Cocoa Beans

“…The method to quantify OTA has been previously described in Manda et al [20]. Approximately 200 g of beans and nibs were thinly ground.…”

Moulds and Ochratoxin A Occurrence in Cola Nitida Fresh Nuts after Treatment by Fungicide Epoxiconazole and Stored for Several Months in Various Containers

“…The method used in the present study was previously described by [19]. Approximately 200 g of each kolanuts sample obtained randomly from various containers were thinly ground.…”

Fungi and Mycotoxin Occurrence in Cocoa

“…With regard to the secondary processing steps, studies demonstrate that most OTA is concentrated in the shell fraction and just a small part of the toxin contaminates the nibs [ 7,[36][37][38] . About 50% of the toxin is physically removed by industrial shelling [ 7 ] , while handmade shelling reduces between 50% and 100% of OTA contamination [ 36,38 ] . In the next processing steps, the shelled cocoa (cocoa nibs) can follow two different ways, resulting in chocolate or powdered cocoa.…”