Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

Batista, Luís Roberto; Chalfoun, Sara Maria; Silva, Cristina Ferreira; Cirillo, Marcelo Ângelo; Varga, Eugênia Azevedo; Schwan, Rosane Freitas

doi:10.1016/j.foodcont.2008.10.003

Cited by 116 publications

(92 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is followed by washing of the fermented beans and sun drying. Dry processing involves direct drying of the whole cherries on cement patios or aerated trays for 14 to 30 days, during which spontaneous fermentation occurs (8,(16)(17)(18). Both wet-and dry-processed coffees are finally subjected to dehulling to obtain the green coffee beans (4).…”

mentioning

confidence: 99%

“…Enterobacteriaceae and other Gram-negative bacteria, including acetic acid bacteria (AAB), bacilli, lactic acid bacteria (LAB), yeasts, and filamentous fungi have been found through culture-dependent and -independent methods during coffee fermentation processes (5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)22). The occurrence and activity of specific microbial groups can be associated with diverse functionalities during processing, for instance, the degradation of pulp pectin and the depletion of mucilage carbohydrates (5-7, 12, 23).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Bruyn

Zhang

Pothakos

et al. 2017

Appl Environ Microbiol

191

164

View full text Add to dashboard Cite

The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, highthroughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process.IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.

show abstract

mentioning

confidence: 99%

mentioning

confidence: 99%

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Bruyn

Zhang

Pothakos

et al. 2017

Appl Environ Microbiol

191

164

View full text Add to dashboard Cite

show abstract

“…The HPLC conditions were based from the methodology of Batista et al (2009). Quantification was carried out by using Shimpack CLC ODS (C18) 4.6mm x 25mm x 5μm HPLC column (Shimadzu) with a mobile phase of acetonitrile: methanol: water: acetic acid (35:35:29:1, v/v/v/v) and a flow rate of 1ml*min -1…”

Section: Ochratoxin a Analysismentioning

confidence: 99%

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

Barcelo

Chua-Barcelo

Álvarez

2017

Emir. J. Food Agric

View full text Add to dashboard Cite

“…The chemical analyses of ochratoxin A by using liquid chromatography in combination with fluorescence detection is widely discussed in literature [30][31][32][33]. During the execution of the fluorescence analysis, excitation wavelengths of 330, 332, 333 and 390 nm are commonly used, while the fluorescent detection occurs at 440, 460 and 476 nm.…”

Section: Ochratoxin a Detectionmentioning

confidence: 99%

Improving Food Safety by Using One- and Two-Photon- Induced Fluorescence Spectroscopy for the Detection of Mycotoxins

Smeesters¹,

Meulebroeck²,

Thienpont³

2016

Applications of Molecular Spectroscopy to Current Research in the Chemical and Biological Sciences

View full text Add to dashboard Cite

The presence of mycotoxins in food products is a major worldwide problem. Nowadays, mycotoxins can only be detected by the use of sample-based chemical analyses. Therefore, we demonstrate the use of one-and two-photon-induced fluorescence spectroscopy for the non-destructive detection of mycotoxins in unprocessed food products. We first explain our optical set-up, which is able to measure the localized oneand two-photon-induced fluorescence spectra. Following, as a case study, the detection of aflatoxin in maize kernels is discussed. We present our research methodology, from the characterization of the fluorescence of pure aflatoxin, to the study of the one-and two-photon-induced fluorescence spectra of maize kernels and the development of an optical detection criterion. During both one-and two-photon-induced fluorescence processes, the fluorescence of the aflatoxin influences the intrinsic fluorescence of the maize. Based on the fluorescence spectrum between 400 and 550 nm, a detection criterion to sense the contaminated kernels is defined. Furthermore, we successfully monitored the localized contamination level on the kernel's surface, showing both contaminated kernels with a high contamination in a limited surface area (a few square millimetres) and kernels with a low contamination spread over a large surface area (up to 20 mm 2 ). Finally, the extensibility of our research methodology to other fluorescent mycotoxins is discussed.

show abstract

Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

Cited by 116 publications

References 22 publications

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

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

Improving Food Safety by Using One- and Two-Photon- Induced Fluorescence Spectroscopy for the Detection of Mycotoxins

Contact Info

Product

Resources

About