Survey on ochratoxin A in Indian green coffee destined for export

Gopinandhan, T. N.; Kannan, G. S.; Selvam, P. P.; Mourougane, K. V.; Ramulu, Y. R.; Jayarama, J.

doi:10.1080/02652030801959341

Cited by 5 publications

(6 citation statements)

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“…In Brazil, the presence of OTA in coffee beans has been vigorously evaluated with contamination levels varying significantly [94,[110][111][112][113]. OTA has been identified in coffee from various countries around the World, such as Australia [114], France [115,116], India [17], Netherlands [117], Saudi Arabia [118], Switzerland [119,120], and USA [121].…”

Section: Occurrence Of Ota In Coffeementioning

confidence: 99%

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Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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Section: Occurrence Of Ota In Coffeementioning

confidence: 99%

“…Many studies have shown that this mycotoxin is frequently present in a series of products, particularly green coffee [17], beer [18] and wine [19]. OTA was first reported in South Africa as a secondary metabolite produced by a strain of A. ochraceus [20].…”

Section: Introductionmentioning

confidence: 99%

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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“…Since the first detection of OTA in green coffee by Levi et al, 1974) other studies have confirmed the presence of this mycotoxin in various coffee-based products, such as roasted coffee and instant coffee (Leoni et al, 2000). OTA has been identified in manufactured coffee from various countries, such as Vietnam (Leong et al, 2007), France (NARI, 2004), India (Gopinandhan et al, 2008), the Netherlands (Van der Stegen et al, 2001), and the Czech Republic (Malir et al, 2014). The reported average Pittet et al (1996) (1.1 µg/kg) and of Prado et al (2000) (1.7 µg/kg).…”

Section: Resultsmentioning

confidence: 96%

Assessment of Ochratoxin A intake due to consumption of coffee and cocoa derivatives marketed in Abidjan (Cte dIvoire)

Manda¹,

Adepo²,

NgbÃ³

et al. 2016

J. Toxicol. Environ. Health Sci.

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Ochratoxin A is a mycotoxin produced by moulds belonging to the Aspergillus and Penicillium species, and is a common contaminant of various food products. Ochratoxin A is known for its nephrotoxic and carcinogenic effects; protective actions to protect consumer health must be established. The aim of this study was to assess the level of contamination of manufactured coffee and cocoa-based products marketed in Abidjan to estimate ochratoxin A intake related to the consumption of these goods. We quantified ochratoxin A in 87 samples by high-performance liquid chromatography with fluorescence detection. Coffee samples contained an average of 4.0 ± 3.4 µg/kg ochratoxin A and cocoa-based industrial products 0.9 ± 0.6 µg/kg. OTA intakes were assessed using data obtained from the analysis and the estimated Ivorian adult daily consumptions. The average estimated intake for the Ivorian population is 0.15 ng/kg bw/d for coffee and 0.02 ng/kg bw/d for cocoa, lower than the tolerable daily intakes of 5 and 14 ng/kg bw/d, respectively set by the European Commission and World Health Organization. However, in view of the toxicity of OTA, it is imperative to establish legislation on mycotoxin in Côte d'Ivoire

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“…OTA in green coffee samples was usually found with concentrations ranging between 0.2 and 62 mg kg À1 (Gopinandhan et al, 2008;Heilmann, Rehfeldt, & Rotzoll, 1999;Romani, Sachetti, Chaves Lopez, Pinnavaia, & Dalla Rosa, 2000). The presence of ochratoxin A in roasted coffee and in coffee brews was reported by Tsubouchi, Yamamoto, Hisada, Sakabe, and Udagawa (1987).…”

Section: Introductionmentioning

confidence: 94%

Effect of two different roasting techniques on the Ochratoxin A (OTA) reduction in coffee beans (Coffea arabica)

et al. 2011

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Survey on ochratoxin A in Indian green coffee destined for export

Cited by 5 publications

References 0 publications

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Assessment of Ochratoxin A intake due to consumption of coffee and cocoa derivatives marketed in Abidjan (Cte dIvoire)

Effect of two different roasting techniques on the Ochratoxin A (OTA) reduction in coffee beans (Coffea arabica)

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