Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

Teixeira

et al. 2020

RSD

Nowadays, Brazil is the largest producer and exporter of coffee, also the second largest consumer of the beverage. The importance of ensuring food safety for consumers has influenced research to improve and monitor the final product quality. Coffee is a product that presents a high risk of fungal contamination, which can result in the presence of mycotoxins and poses risks to human and animal health. Therefore, this study aimed to standardize a chromatographic method to test and quantify ochratoxin A in 13 samples of green coffee beans. The green coffee beans were stored in sheds without temperature or humidity control. Samples were ground, and the analyte was extracted by a 3% methanol:sodium bicarbonate (1:2 v/v) solution. Ochratoxin A was quantified in a high performance liquid chromatograph. The method was validated by testing the selectivity, linearity, accuracy, limits of detection and quantification. The method presented robustness to the tested parameters and among the analyzed samples. Ochratoxin A was detected above the limit established by the legislation (75.19 µg kg-1) only in one sample. Overall, the storage of green coffee beans in these sheds was adequate, since 12 samples had a low content of ochratoxin A and they were within the limit established by legislation. Therefore, food safety was guaranteed without any severe mycotoxin contamination.

Section: Ochratoxin a Quantification In Green Coffee Beansmentioning

confidence: 99%

Standardization of an analytical method to quantify ochratoxin A in green coffee beans by high performance liquid chromatography

Teixeira

et al. 2020

RSD

J microb biotech food sci

“…Up to 69% of the coffee samples examined were found to be contaminated with mycotoxins. They determined the amount of 0.24 g/kg OA in roasted coffee Barcelo et al (2017). demonstrated the presence of ochratoxin A in green coffee beans.…”

mentioning

confidence: 99%

“…Out of the 281 isolates obtained from green coffee samples belonging to section Nigri, only 26 isolates showed the ability to produce ochratoxin A. The presence and production of OA by this section and mentioned species in green coffee beans were demonstrated by many authors(Napolitano et al, 2007;Barcelo et al, 2017). A total of 102 isolates of A. versicolor were screened for sterigmtocystin production by TLC.…”

mentioning

confidence: 99%

Mycobiota and Co-Occrurence of Mycotoxins in Green and Roasted Coffee Beans

Hlebová¹,

Uzsákova²,

Podhorská³

et al. 2022

A total of 20 samples of green and roasted coffee beans (the same varieties as green coffee beans were used) [Coffea arabica L. (19 samples) and Coffea robusta L. (1 sample)] were collected from the various coffee roasters in Slovakia (2017/2020) and their mycobiota were analyzed. Mycological analysis was carried using standard media with focus on genera Aspergillus and Penicillium. To determine endogenous and exogenous mycobiota the method of direct placing of surface-sterilized coffee beans (green and roasted) on agar plates and the plate dilution method were used. All obtained pure cultures were classified into the genera and identified to the species according to micro- and macromorphological properties. Next the potentially toxigenic isolates were tested on their ability to produce mycotoxins (cyclopiazonic acid, penitrem A, sterigmatocystin, aflatoxins (AFB1, AFG1), ochratoxin A, patulin, roquefortine C, citrinin, and griseofulvin). From green coffee samples with higher isolation frequency (FR%) and relative density (RD%) were the genus Aspergillus (FR 100% and RD 67.39%) and the genus Penicillium (FR 90% and RD 24.60%) recorded. Aspergillus section Nigri was the most widespread in green coffee samples (RD 47.7%). The genus Aspergillus was the most occurred genus in roasted coffee bean samples, too (RD 36.58%; FR 90%). In green and roasted coffee samples were detected mainly producers of aflatoxins (AFB1 and AFG1), cyclopiazonic acid, OA, sterigmatocystin and patulin. Due to the detected presence of mycotoxins in green as well as in roasted coffee bean samples, it is very important to prevent fungal contamination and control of coffee beans before and after roasting process.

“…Situación que difiere con los reportes de hongos identificados de cafés de origen brasileño, africano o tailandés por citar algunos, en donde una gran parte de hongos filamentosos identificados son productores de OTA (Barcelo et al, 2017;Batista et al, 2009;Djossou et al, 2015;Silva et al, 2008a). En café de Chiapas se identificaron en muestras de café acopiado en centros de comercialización durante el 2007 las especies Aspergillus niger, Aspergillus flavus, Aspergillus ochraceus, Aspergillus clavatum, Aspergillus sp., Rhizopus sp., Mucor sp., Fusarium sp., Penicillium sp., Curvalaria sp., Helminthosprium sp., y Monilia sp., y la concentración promedio de OTA fue de 40 ppb detectado pruebas de ELISA (Garrido-Ramírez, 2018), aunque no especifica el tipo y características de la muestra en la 7.…”

Section: Diversidad Fúngica Durante El Procesamiento Húmedounclassified

Identificación de la diversidad microbiana de Coffea arabica y coffea canephora en los diferentes métodos de cultivo y de procesamiento mediante secuenciación masiva de nueva generación y la prevalencia de ocratoxina A en café de Chiapas

Alvarez

A las mujeres y hombres que se dedican al cultivo del café…. ¡Gracias! vi DEDICATORIA "Todo lo puedo en Cristo que me fortalece" (Filipenses 4,13) A Dios, Padre-Madre, por darme el valor y la fuerza para levantarme cada día y seguir caminando sostenida por la Fe.A mi amada hija María Eugenia Bermúdez Aguilar, por enseñarme el significado del verdadero amor y, porque contigo me reencontré con Dios en el primer instante de saberte viva.A mis padres Profesores Armando y Luz Amparo † , con amor y gratitud por su ejemplo de vida.Para mis hermanos Lolis, Amparito y Armando y a mis cuñados Hugo, Carlos y Rocio, porque me han acompañado y aceptado en todas las locuras de mi vida, entre ellas este doctorado.Mención de gratitud especial a mis sobrinos. Por ser mi alegría y luz, en momentos de profunda tristeza y, acompañarnos a Maru y a mí, siempre. Si Dios me hubiera concedido la oportunidad de tener otro hijo, los hubiera elegido a todos.A mi querida tía Florecita Moreno, por su amor incondicional y sus palabras de vida y sabiduría, que me hicieron recobrar la fe y el aliento cuando creí que no podría continuar.A mis familiares y amigos, gracias por acompañarme en el viaje de mi vida.