Incidence, Level, and Behavior of Aflatoxins during Coffee Bean Roasting and Decaffeination

Soliman, Kawther

doi:10.1021/jf011338v

Cited by 49 publications

(37 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ogunswanwo et al [18] reported a mean 81.7% total aflatoxin reduction after roasting peanuts at 150˚C for 30 minutes. That roasting reduces aflatoxin concentration significantly has also been reported in coffee production at the roasting stage [21] and in pistachio nuts [22].…”

Section: Discussionsupporting

confidence: 56%

Aflatoxin Carryover during Large Scale Peanut Butter Production

Siwela¹,

Mukaroa²,

Nziramasanga³

2011

FNS

View full text Add to dashboard Cite

Peanut butter was monitored for aflatoxin contamination at different stages during its large-scale production starting from raw shelled peanuts up to the final product. Twenty five samples, weighing 2 kg each, were taken from each of the following stages: roasting at 160?C, blanching/de-skinning and grinding. The sub-samples were ground, thoroughly mixed and further reduced by the quartering technique until a 1 kg sub-sample was obtained. This was then analyzed for aflatoxins using reverse phase HPLC incorporating pre-column trifluoroacetic acid derivatization. The results showed a total aflatoxin percentage reduction of 51% after roasting, 27% after blanching/de-skinning followed by a further 11% after grinding to make peanut butter. This meant that there was a cumulative total reduction of 89% of aflatoxin concentration during the production process of peanut butter. These results show that there is a significant reduction of aflatoxin levels at the roasting and blanching stages in the process of producing peanut butter

show abstract

Section: Discussionsupporting

confidence: 56%

Aflatoxin Carryover during Large Scale Peanut Butter Production

Siwela¹,

Mukaroa²,

Nziramasanga³

2011

FNS

View full text Add to dashboard Cite

show abstract

“…An epoxide hydrolase gene was also found in the genome. Epoxides can be generated by P450s, and if a molecule such as aflatoxin (which has been reported in coffee seeds 41 ) is present, will produce a compound that will intercalate into DNA and result in toxic DNA effects 42 . Epoxide hydrolases will break this epoxide and prevent such adverse reactions on the DNA 42 .…”

Section: Resultsmentioning

confidence: 99%

Draft genome of the most devastating insect pest of coffee worldwide: the coffee berry borer, Hypothenemus hampei

Vega

Brown

Chen

et al. 2015

Sci Rep

View full text Add to dashboard Cite

The coffee berry borer, Hypothenemus hampei, is the most economically important insect pest of coffee worldwide. We present an analysis of the draft genome of the coffee berry borer, the third genome for a Coleopteran species. The genome size is ca. 163 Mb with 19,222 predicted protein-coding genes. Analysis was focused on genes involved in primary digestion as well as gene families involved in detoxification of plant defense molecules and insecticides, such as carboxylesterases, cytochrome P450, gluthathione S-transferases, ATP-binding cassette transporters, and a gene that confers resistance to the insecticide dieldrin. A broad range of enzymes capable of degrading complex polysaccharides were identified. We also evaluated the pathogen defense system and found homologs to antimicrobial genes reported in the Drosophila genome. Ten cases of horizontal gene transfer were identified with evidence for expression, integration into the H. hampei genome, and phylogenetic evidence that the sequences are more closely related to bacterial rather than eukaryotic genes. The draft genome analysis broadly expands our knowledge on the biology of a devastating tropical insect pest and suggests new pest management strategies.

show abstract

“…The Table 2 shows the OTA production by the isolates in two mediums. The YES and MEA mediums have been successfully employed to verify the production of mycotoxins in vitro (Soliman, 2002;Batista, Chalfoun, Prado, Schwan, & Wheals, 2003;Taniwaki, Pitt, Teixeira, & Iamanaka, 2003;Ritter & Noll, 2008).…”

Section: Microbiological Analysismentioning

confidence: 99%