The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods

Taniwaki, Marta Hiromi; Pitt, John I.; Teixeira, A. A.; Iamanaka, Beatriz Thie

doi:10.1016/s0168-1605(02)00310-0

Cited by 275 publications

(236 citation statements)

References 12 publications

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“…Several species of these genera are able to produce mycotoxins, which are of concern to public health. Among them, ochratoxin A is nefrotoxic and carcinogenic to some animals (20,25) and has been detected in different types of foods such as cocoa and cocoa products (14), coffee (11,22,23), dried fruits (12,13), cereals (9), wines (15,26,27), beer (5) and others (2). Ochratoxin A (OA) is believed to be produced in nature by three main species of fungi, Aspergillus ochraceus, A. carbonarius and Penicillium *Corresponding Author.…”

Section: Introductionmentioning

confidence: 99%

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Growth of Aspergillus ochraceus, A. carbonarius and A. niger on culture media at different water activities and temperatures

Palacios-Cabrera¹,

Taniwaki²,

Hashimoto³

et al. 2005

Braz. J. Microbiol.

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The objective of this paper was to determine the influence of three culture media with different water activities, times of incubation and temperatures on the growth of A. ochraceus, A. carbonarius and A. niger. Spores of A. ochraceus, A. carbonarius and A. niger were inoculated onto three culture media: Czapeck Yeast extract Agar (CYA), Dichloran 18% Glycerol Agar (DG18) and Malt Yeast extract 40% Glucose Agar (MY40G). The plates were incubated at five different temperatures (8, 25, 30, 35 and 41ºC). The growth of fungi was evaluated every 24h, measuring the colony diameter (mm). None of the species grew at 8°C in any culture media. For A. carbonarius, 30ºC was the best temperature for growth while for A. niger temperatures above 30ºC were better in all culture media. A. ochraceus presented good growth at 25 and 30ºC in all culture media, while at 35ºC, growth was slower, especially on CYA. At 41ºC, A. ochraceus did not grow in any culture media and A. carbonarius was significantly inhibited. A. niger grew at 41ºC and was shown to be the most xerophilic fungi when compared to A. carbonarius and A. ochraceus.

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Section: Introductionmentioning

confidence: 99%

“…A. carbonarius and A. niger were described as sources of OA (1,6,24). A. ochraceus has been isolated from several green coffee samples originating from coffee producing countries (4,23).…”

Section: Introductionmentioning

confidence: 99%

Growth of Aspergillus ochraceus, A. carbonarius and A. niger on culture media at different water activities and temperatures

Palacios-Cabrera¹,

Taniwaki²,

Hashimoto³

et al. 2005

Braz. J. Microbiol.

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“…The presence of OA in coffee was first reported by Levi et al (1974) followed by several other studies (Abarca et al, 1994;Moss 1996;Bucheli et al, 1998;Batista et al, 2003;Taniwaki et al, 2003).…”

Section: Introductionmentioning

confidence: 86%

Molecular identification of Aspergillus spp. isolated from coffee beans

Magnani

Fernandes

Prete

et al. 2005

Sci. agric. (Piracicaba, Braz.)

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Some species belonging to the genus Aspergillus are potential producers of ochratoxin A (OA), a mycotoxin with nephrotoxic, immunosuppressive, teratogenic and carcinogenic effects. The aim of the present study was to identify the species of Aspergillus that contaminate the inside of coffee beans collected in the stage of maturation and drying, from 16 producing areas located in the northern region of the State of Paraná, in the South of Brazil. A total of 108 isolates of Aspergillus spp. was identified at the species level, by sequencing the internal transcribed spacer (ITS1-5.8S-ITS2) of ribosomal DNA (rDNA). The results revealed the presence of potentially ochratoxigenic species in 82% of the geographic regions studied, among which Aspergillus niger was the species most frequently detected, followed by A. ochraceus and A. carbonarius.

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“…[2][3][4][5][6] 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. [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23] Once OTA is formed, it survives in most of food-processing steps, such as cooking, fermenting and roasting, as in the case of coffee beans. Roasted coffee produces the most different results in terms of OTA stability, since losses were reported in the range of 0-100%.…”

Section: Introductionmentioning

confidence: 99%

Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS)

et al. 2012

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Recebido em 19/1/11; aceito em 21/5/11; publicado na web em 22/7/11 A method using LC/ESI-MS/MS for the quantitative analysis of Ochratoxin A in roasted coffee was described. Linearity was demonstrated (r = 0.9175). The limits of detection and quantification were 1.0 and 3.0 ng g -1 , respectively. Trueness, repeatability and intermediate precision values were 89.0-108.8%; 2.4-13.7%; 12.5-17.8%, respectively. To the best of our knowledge, this is the first report in which Ochratoxin A in roasted coffee is analysed by LC/ESI-MS/MS, contributing to the field of mycotoxin analysis, and it will be used for future production of Certified Reference Material.

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The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods

Cited by 275 publications

References 12 publications

Growth of Aspergillus ochraceus, A. carbonarius and A. niger on culture media at different water activities and temperatures

Growth of Aspergillus ochraceus, A. carbonarius and A. niger on culture media at different water activities and temperatures

Molecular identification of Aspergillus spp. isolated from coffee beans

Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS)

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