Ocratoxina A em café: controle e metodologia analítica com ênfase a inovação no contexto de segurança alimentar

Abstract

A cafeicultura brasileira se destaca no mercado interno e comércio exterior, com ênfase a contaminação fúngica e ocratoxina A (OTA). A cafeína destaca-se entre os componentes naturais de defesa capazes de inibir produção de micotoxinas em café, inclusive a ocratoxina A (OTA), que vem constituindo num dos tópicos primordiais no controle de qualidade no mundo globalizado. Considerando que a garantia de matéria prima através de técnicas moleculares apresenta sérias barreiras na segurança alimentar, o constante monitoramento de toxinas ainda constitui opção para solução imediata do problema. As desvantagens inerentes à metodologia analítica química estimularam o emprego de imunoensaio "enzyme linked immunosorbent assay" (ELISA) e colunas de imunoafinidade como alternativas promissoras na detecção de OTA em alimentos. Visando garantir a qualidade de café sob o tópico de segurança alimentar, a revisão discerne sobre cafeína como componente de defesa natural de planta, aliado a métodos simples de elevada sensibilidade, indispensáveis no diagnóstico rápido de ocratoxinas a nível de campo.

Hongos potencialmente ocratoxigénicos aislados de granos de café pergamino, oro verde y tostado en Jaén y San Ignacio, Cajamarca

“…Wilh. (FAO, 2005;Fujii et al, 2002) y Penicillium verrucosum Dierckx (Pitt, 1987). Otros hongos que, posiblemente, producen ocratoxina en café son A. carbonarius (Bainier) Thom (Rodríguez, 2006), A. niger Tiegh.…”

Comparison of High Performance Liquid Chromatography with Fluorescence Detector and with Tandem Mass Spectrometry methods for detection and quantification of Ochratoxin A in green and roasted coffee beans

“…It is produced by several Aspergillus and Penicillium species, such as by A. westerdijkiae, which is most commonly found in Brazilian coffee (84%) (Zollner et al 2006;Noonim et al 2008). This mycotoxin has been found in food commodities such as cereals, oleaginous seeds, wine, meat, cocoa, spices, dried fruits, grapes, beer, as well as in the green, roasted and instant coffee (Pohland et al 1992;Studer-Rohr et al 1995;Patel et al 1997;Becker et al 1998;Furlani et al 1999;Bresh et al 2000;Prado et al 2000;Buchelli et al 2002;Mantle 2002;Fujii et al 2002;Bullerman 2003;Taniwaki et al 2003;Gollucke et al 2004;Masoud et al 2006;Sforza et al 2006;Almeida et al 2007;Fujii et al 2007). Once OTA is formed, it is not destroyed in most food-processing steps, such as fermentation, roasting and cooking, as in the case of coffee beans.…”

Development and validation of a method for detection and quantification of ochratoxin A in green coffee using liquid chromatography coupled to mass spectrometry

“…This mycotoxin has been found in food commodities such as cereals, oleaginous seeds, wine, meat, cocoa, spices, dried fruits, grapes, beer, green, roasted and instant coffee (ALMEIDA et al, 2007;BECKER et al, 1998;BRESH et al, 2000;BUCHELLI;TANIWAKI, 2002;BULLERMAN, 2003;FUJII et al, 2002FUJII et al, , 2007 potassium chloride (Merck,Germany,99.5%), potassium dichromate (Merck, Germany, 99.5%), sulfuric acid (Merck, Germany, 97.0%), methanol HPLC grade (Tedia, USA, 99.9%), trifluoroacetic acid HPLC grade (Tedia, USA, 99.8%), acetone pesticide grade (Tedia, USA, 99.8%), glacial acetic acid (Tedia, USA, 99.9%), toluene HPLC grade (Tedia, USA, 99.8%), benzene (Merck, Germany, 99.5%), acetone A.C.S. grade (Tedia, USA, 99.8%), ethyl alcohol (Quimes, Brazil, 95.0%), sodium hypochlorite (Invema, Brazil, 12.0%) and alcaline extran (Merck, Germany).…”