The effect of roasting on the fate of aflatoxin B1 in artificially contaminated green coffee beans

Micco, C.; Miraglia, Marina; Brera, Carlo; Desiderio, Claudia; Masci, V

doi:10.1007/bf03192222

Cited by 11 publications

(9 citation statements)

References 7 publications

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“…Effect on AFs levels. The roasting conditions such as temperature and duration play significant role in reducing the mycotoxins contents in coffee beans [35][36][37]. In the present study, roasting coffee beans at three traditional methods significantly reduced AFs contents in the naturally contaminated samples (Fig 3).…”

Section: Plos Onementioning

confidence: 51%

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

et al. 2021

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Fungal infection and synthesis of mycotoxins in coffee leads to significant economic losses. This study aimed to investigate the prevalence of toxigenic fungi, their metabolites, and the effect of traditional roasting and brewing on ochratoxin A (OTA) and aflatoxins (AFs) contents of naturally contaminated coffee samples. In addition, in vivo biocontrol assays were performed to explore the antagonistic activities of Bacillus simplex 350–3 (BS350-3) on the growth and mycotoxins synthesis of Aspergillus ochraceus and A. flavus. The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively. OTA contents were lowest in green coffee beans (2.15 μg/kg), followed by roasted (2.76 μg/kg) and soluble coffee (8.95 μg/kg). Likewise, AFs levels were highest in soluble coffee (90.58 μg/kg) followed by roasted (33.61 μg/kg) and green coffee (9.07 μg/kg). Roasting naturally contaminated coffee beans at three traditional methods; low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA and 40.18% (34.65 μg/kg), 47.86% (41.17 μg/kg) and 62.38% (53.73 μg/kg) AFs contents, respectively. Significant inhibitions of AFs and OTA synthesis by A. flavus and A. carbonarius, respectively, on infected coffee beans were observed in presence of Bacillus simplex BS350-3 volatiles. Gas chromatography mass spectrochemistry (GC-MS/MS) analysis of head-space BS350-3 volatiles showed quinoline, benzenemethanamine and 1-Octadecene as bioactive antifungal molecules. These findings suggest that marketed coffee samples are generally contaminated with OTA and AFs, with a significant level of roasted and soluble coffee contaminated above EU permissible limits for OTA. Further, along with coffee roasting and brewing; microbial volatiles can be optimized to minimize the dietary exposure to mycotoxins.

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Section: Plos Onementioning

confidence: 51%

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

et al. 2021

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“…A cafeína (1,3,7 trimetilxantina) constitui componente natural em café, com atividade fungistática e efeito antimicotoxigênico simultâneo (Buchanan et al 1983). Este composto pode atuar como agente protetor contra a produção de afl atoxina B1 em grãos de café, mesmo em condições climáticas favoráveis ao crescimento do fungo produtor (Micco et al 1992). O mesmo pode ter ocorrido para ocratoxina A nas condições deste estudo.…”

Section: Resultsunclassified

Fungos associados a grãos de cinco cultivares de café (Coffea arabica L.)

2009

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O objetivo deste trabalho foi verificar a micota associada interna e externamente a grãos de café nas cultivares: Catuaí Amarelo, Mundo Novo, Acaiá, Rubi e Icatú, e detectar a ocorrência de Ocratoxina A nestas amostras. Frutos de café foram colhidos na Fazenda Experimental da EPAMIG, situada no município de Lavras/MG. O procedimento para análise de fungos filamentosos foi o método Blotter test. A determinação da ocratoxina A foi realizada por CLAE. Fusarium semitectum foi identificado apenas na cultivar Icatu e F. equiseti foi detectado em todas as cultivares, exceto na Mundo Novo. Três espécies de Penicilium foram isoladas dos grãos: P. rugulosum na cultivar Rubi, P. funiculosum na cultivar Icatu e P. variabile nas demais. A cultivar Acaiá apresentou maior incidência de P. variabile, seguida por Mundo Novo e Catuaí. A ocorrência de A. niger e A. ochraceus não diferiu entre as cultivares. A presença de fungos na superfície dos grãos foi significativamente superior ao encontrado internamente. Em nenhuma amostra foi detectada a ocorrência de ocratoxina A.

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“…A study by Micco et al. (1992) found that roasting reduces aflatoxin levels in coffee beans. Different reduction levels have been reported.…”

Section: Agricultural Products and Foods Contaminated By Aflatoxinsmentioning

confidence: 99%

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

Jallow

Xie

Tang

et al. 2021

Comp Rev Food Sci Food Safe

183

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Aflatoxins represent a global public health and economic concern as they are responsible for significant adverse health and economic issues affecting consumers and farmers worldwide. Produced by fungal species from the Aspergillus genus, aflatoxins are a toxic, mutagenic, and carcinogenic group of fungal metabolites that routinely contaminate food and agricultural products. Climate and diet are essential factors in the aflatoxin contamination of food and subsequent human exposure process. Countries with warmer climates and staple foods that are aflatoxin‐susceptible shoulder a substantial portion of the global aflatoxins burden. Enactment of regulations, prevention of pre‐ and postharvest contamination, decontamination, and detoxification have been used to prevent human dietary exposure to aflatoxin. Exploiting their chemical and structural properties, means are devised to detect and quantify aflatoxin presence in foods. Herein, recent developments in several important aspects impacting aflatoxin contamination of the food supply, including: fungal producers of the toxin, occurrence in food, worldwide regulations, detection methods, preventive strategies, and removal and degradation methods were reviewed and presented. In conclusion, aflatoxin continues to be a major food safety problem, especially in developing countries where regulatory limits do not exist or are not adequately enforced. Finally, knowledge gaps and current challenges in each discussed aspect were identified, and new solutions were proposed.

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The effect of roasting on the fate of aflatoxin B1 in artificially contaminated green coffee beans

Cited by 11 publications

References 7 publications

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

Fungos associados a grãos de cinco cultivares de café (Coffea arabica L.)

Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

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