Ochratoxin A in instant coffee in Italy

Vecchio, A.; Mineo, Valerio; Planeta, Diego

doi:10.1016/j.foodcont.2012.04.029

Cited by 37 publications

(29 citation statements)

References 39 publications

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“…nordiucum ) [2] (Figure 1). As some Penicillium species can occur in cool climates and several Aspergillus species in tropical and subtropical regions, OTA can be found in a large variety of foods and beverages, such as cereals, cocoa, coffee, spices, wines, beers, and dried fruits [3,4,5,6,7,8,9,10,11,12]. Several studies have demonstrated that OTA is nephrotoxic and carcinogenic and its presence in food products poses serious threat to human and animal health [13,14,15].…”

Section: Introductionmentioning

confidence: 99%

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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%

“…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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“…11 In this study, the concentration levels of OTA in coffee samples were higher than results reported in England, Canada, Italy, Brazil, Argentina, Chile, Japan and Ivory Coast. 1,3,11,[17][18][19][20][21][22][23][24]38,39 Higher OTA content of coffee in Burdur could be due to Table 1. Occurrence of OTA in coffee, grape pekmez and dried grapes samples.…”

Section: Discussionmentioning

confidence: 99%

Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey

Yurdakul

Kocasari

Yalçin

et al. 2019

Uludağ Üniversitesi Veteriner Fakültesi Dergisi

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The aim of this study was to investigate the occurrence and levels of ochratoxin A (OTA) in coffee (roasted and instant), dried grapes and grape pekmez samples consumed in Burdur city markets. During 2015, a total of 86 samples including 43 coffee (30 instant coffee and 13 roasted coffee), 17 dried grapes and 26 grape pekmez were randomly collected from different markets of Burdur. The occurrence and contamination levels of OTA in the samples were investigated by the competitive enzyme-linked immunoabsorbent assay (ELISA) method. OTA was detected in 24 (55 %) coffee samples (13 roasted coffee and 11 instant coffee samples) and in 1 (3 %) grape pekmez samples. The range OTA levels were 8.34 and 22.54 µg/kg in coffee samples and 20.48 µg/kg in one grape pekmez sample, respectively. The highest recorded OTA concentration was 22.54 µg/kg in instant coffee. Furthermore, 13 roasted coffee, 11 instant coffee and 1 grape pekmez samples were contaminated at levels above the Turkish legal limits of 5 µg/kg,10 µg/kg and 2 µg/kg, respectively. In contrast, OTA was not detected in all dried grape samples. It is concluded that the occurrence of OTA, coffee samples, in particular may be considered as a possible hazard for public health.

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“…76 O valor de t de student para a análise de regressão 83 Uma possível explicação para a presença deste pico interferente é dada por Cramer et al 97 e Sueck et al 98 , os quais tem estudado os produtos de degradação térmica da ocratoxina A. O nome químico da ocratoxina A (OTA) ou 14-(S)-ocratoxina A, de acordo com a IUPAC é N-((3R)-(5-cloro-8-hidroxi-3-metil-1-oxo-7-isocromanil) carbonila)-3-fenil-L-alanina (Figura 42). A OTA tem sido amplamente relatada em café, 28,30,31 assim como sua redução durante o processo de torra. 26,39 As altas temperaturas usadas nos processos de torra do café, podem levar à conversão de OTA ao estereoisómero 2'R-ocratoxina A (2'R-OTA), e a formação dos produtos de degradação térmica como a OTA descarboxilada (DC-OTA), e a ocratoxina α-amida (OTamida), 97,98 as estruturas são apresentadas na figura 42.…”

Section: Avaliação Das Figuras De Mérito Do Método In-tube Spme-uplc-unclassified

“…no grupo 2B como possível carcinógeno humano 31. Os mecanismos de toxicidade ainda não foram complemente elucidados.…”

unclassified

Colunas capilares extratoras à base de grafeno e derivados ancorados em sílica para a determinação de Xantinas e Ocratoxina em amostras de café

Carmona¹

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Given the increasing need to analyze natural constituents or contaminating compounds in complex food matrices in a simple and automatized way, it has become frequent the use of miniaturized preparation techniques coupled with the analytical system. In-tube solid-phase microextraction (in-tube SPME) is a sensitive technique that allows its direct coupling to LC systems. Here we present a series of graphenebased materials supported on silica as sorbents used in an in-tube SPME system coupled on-line with Ultra Performance Liquid Chromatography and tandem Mass Spectrometry (UPLC-MS/MS) for the extraction of xanthines and ochratoxin A (OTA) in coffee samples. The synthesized materials were characterized by Infrared Spectroscopy (IR) and Scanning Electron Microscopy (SEM). Aminopropyl silica particles coated with graphene oxide functionalized with C18 and end-capping (SiGOC18ecap) showed the best extraction performance. Consequently, on-line intube SPME-UPLC-MS/MS was successfully implemented employing a microcolumn (0,5 mm i.d x 100 mm) packed with SiGOC18ecap particles. Extraction parameters and detection conditions were optimized. The validated method for xanthines showed low detection (0.1-0.2 µg L-1) and quantification (0.3-1.0 µg L-1) limits, linearity over the range 0.5-500 µg L-1 and recoveries of the individual xanthines from 57 to 110%). High extraction efficiency was determined by the enrichment factors obtained (5.6-7.2). Caffeine was determined in all roasted and soluble coffee samples analyzed at levels from 12.1 to 36.8 mg g-1. Small amounts of theobromine < 0.10 mg g-1 and theophylline < 0.07 mg g-1 were also detected in several samples. The method for OTA analysis in soluble coffee beverage, presented limits of detection and quantification of 0.20 and 0.35 μg L-1 , respectively, linearity over the range 0.35-2.0 μg L-1 , besides being a simple and economical procedure for OTA evaluation. This work demonstrated that graphene-based materials represent a promising new sorbent for in-tube SPME. The high pre-concentration factor obtained showed a great extraction capacity. The methods were efficient, simple and fast, showing a good potential to be applied for the xanthines and ochratoxin analysis in other matrices.

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Ochratoxin A in instant coffee in Italy

Cited by 37 publications

References 39 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

Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey

Colunas capilares extratoras à base de grafeno e derivados ancorados em sílica para a determinação de Xantinas e Ocratoxina em amostras de café

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