Effect of roasting on the ochratoxin A (OTA) reduction in green coffee beans
Ochratoxin A (OTA) is a mycotoxin with proved carcinogenic (group 2B) effects (1), which is mainly produced by diverse fungus strains such as A. carbonarius, A. niger, A. ochraceus, A. westerdijkiae and A. steynii, as well as Penicillium verrucosum and P. nordicum (2, 3, 4). Coffee has been determined as the third major source of OTA that affect the European population, followed by cereals and wine. The natural occurrence of OTA in green coffee beans has been reported since 1974 in concentrations ranging between 0.2 and 360 ?g.kg-1 (5, 6). Several reports concerning to the roasting impact on OTA content in coffee beans have shown a large range of OTA reduction levels (7, 8). Such variability could be related to the different roasting process conditions. The aim of this work was to assessed the effect of two roasting techniques [Cylinder (C) and fast-Fluidized Bed (FB)].
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Subjects: | Q03 - Contamination et toxicologie alimentaires, Q02 - Traitement et conservation des produits alimentaires, fève de café, ochratoxine, Aspergillus, Penicillium, http://aims.fao.org/aos/agrovoc/c_28379, http://aims.fao.org/aos/agrovoc/c_12891, http://aims.fao.org/aos/agrovoc/c_672, http://aims.fao.org/aos/agrovoc/c_5671, http://aims.fao.org/aos/agrovoc/c_4792, |
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dig-cirad-fr-5610292024-01-28T19:28:48Z http://agritrop.cirad.fr/561029/ http://agritrop.cirad.fr/561029/ Effect of roasting on the ochratoxin A (OTA) reduction in green coffee beans. Castellanos-Onorio Olaya, Guyot Bernard, Fontana-Tachon Angélique, Guiraud Joseph-Pierre, Galindo Sabine, Suarez Quiroz Mirna Leonor, Durand Noël. 2010. In : VIth Latin American Congress on Mycotoxicology, June 27 - July 1, 2010, Merida, Mexique. Latin American Society of Mycotoxicology. s.l. : s.n., 1 p. Latin American Congress on Mycotoxicology. 6, Merida, Mexique, 27 Juin 2010/1 Juillet 2010. Effect of roasting on the ochratoxin A (OTA) reduction in green coffee beans Castellanos-Onorio, Olaya Guyot, Bernard Fontana-Tachon, Angélique Guiraud, Joseph-Pierre Galindo, Sabine Suarez Quiroz, Mirna Leonor Durand, Noël eng 2010 s.n. VIth Latin American Congress on Mycotoxicology, June 27 - July 1, 2010, Merida, Mexique Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires fève de café ochratoxine Aspergillus Penicillium http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_12891 http://aims.fao.org/aos/agrovoc/c_672 http://aims.fao.org/aos/agrovoc/c_5671 Mexique http://aims.fao.org/aos/agrovoc/c_4792 Ochratoxin A (OTA) is a mycotoxin with proved carcinogenic (group 2B) effects (1), which is mainly produced by diverse fungus strains such as A. carbonarius, A. niger, A. ochraceus, A. westerdijkiae and A. steynii, as well as Penicillium verrucosum and P. nordicum (2, 3, 4). Coffee has been determined as the third major source of OTA that affect the European population, followed by cereals and wine. The natural occurrence of OTA in green coffee beans has been reported since 1974 in concentrations ranging between 0.2 and 360 ?g.kg-1 (5, 6). Several reports concerning to the roasting impact on OTA content in coffee beans have shown a large range of OTA reduction levels (7, 8). Such variability could be related to the different roasting process conditions. The aim of this work was to assessed the effect of two roasting techniques [Cylinder (C) and fast-Fluidized Bed (FB)]. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/561029/1/document_561029.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html |
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Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires fève de café ochratoxine Aspergillus Penicillium http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_12891 http://aims.fao.org/aos/agrovoc/c_672 http://aims.fao.org/aos/agrovoc/c_5671 http://aims.fao.org/aos/agrovoc/c_4792 Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires fève de café ochratoxine Aspergillus Penicillium http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_12891 http://aims.fao.org/aos/agrovoc/c_672 http://aims.fao.org/aos/agrovoc/c_5671 http://aims.fao.org/aos/agrovoc/c_4792 |
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Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires fève de café ochratoxine Aspergillus Penicillium http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_12891 http://aims.fao.org/aos/agrovoc/c_672 http://aims.fao.org/aos/agrovoc/c_5671 http://aims.fao.org/aos/agrovoc/c_4792 Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires fève de café ochratoxine Aspergillus Penicillium http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_12891 http://aims.fao.org/aos/agrovoc/c_672 http://aims.fao.org/aos/agrovoc/c_5671 http://aims.fao.org/aos/agrovoc/c_4792 Castellanos-Onorio, Olaya Guyot, Bernard Fontana-Tachon, Angélique Guiraud, Joseph-Pierre Galindo, Sabine Suarez Quiroz, Mirna Leonor Durand, Noël Effect of roasting on the ochratoxin A (OTA) reduction in green coffee beans |
description |
Ochratoxin A (OTA) is a mycotoxin with proved carcinogenic (group 2B) effects (1), which is mainly produced by diverse fungus strains such as A. carbonarius, A. niger, A. ochraceus, A. westerdijkiae and A. steynii, as well as Penicillium verrucosum and P. nordicum (2, 3, 4). Coffee has been determined as the third major source of OTA that affect the European population, followed by cereals and wine. The natural occurrence of OTA in green coffee beans has been reported since 1974 in concentrations ranging between 0.2 and 360 ?g.kg-1 (5, 6). Several reports concerning to the roasting impact on OTA content in coffee beans have shown a large range of OTA reduction levels (7, 8). Such variability could be related to the different roasting process conditions. The aim of this work was to assessed the effect of two roasting techniques [Cylinder (C) and fast-Fluidized Bed (FB)]. |
format |
conference_item |
topic_facet |
Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires fève de café ochratoxine Aspergillus Penicillium http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_12891 http://aims.fao.org/aos/agrovoc/c_672 http://aims.fao.org/aos/agrovoc/c_5671 http://aims.fao.org/aos/agrovoc/c_4792 |
author |
Castellanos-Onorio, Olaya Guyot, Bernard Fontana-Tachon, Angélique Guiraud, Joseph-Pierre Galindo, Sabine Suarez Quiroz, Mirna Leonor Durand, Noël |
author_facet |
Castellanos-Onorio, Olaya Guyot, Bernard Fontana-Tachon, Angélique Guiraud, Joseph-Pierre Galindo, Sabine Suarez Quiroz, Mirna Leonor Durand, Noël |
author_sort |
Castellanos-Onorio, Olaya |
title |
Effect of roasting on the ochratoxin A (OTA) reduction in green coffee beans |
title_short |
Effect of roasting on the ochratoxin A (OTA) reduction in green coffee beans |
title_full |
Effect of roasting on the ochratoxin A (OTA) reduction in green coffee beans |
title_fullStr |
Effect of roasting on the ochratoxin A (OTA) reduction in green coffee beans |
title_full_unstemmed |
Effect of roasting on the ochratoxin A (OTA) reduction in green coffee beans |
title_sort |
effect of roasting on the ochratoxin a (ota) reduction in green coffee beans |
publisher |
s.n. |
url |
http://agritrop.cirad.fr/561029/ http://agritrop.cirad.fr/561029/1/document_561029.pdf |
work_keys_str_mv |
AT castellanosonorioolaya effectofroastingontheochratoxinaotareductioningreencoffeebeans AT guyotbernard effectofroastingontheochratoxinaotareductioningreencoffeebeans AT fontanatachonangelique effectofroastingontheochratoxinaotareductioningreencoffeebeans AT guiraudjosephpierre effectofroastingontheochratoxinaotareductioningreencoffeebeans AT galindosabine effectofroastingontheochratoxinaotareductioningreencoffeebeans AT suarezquirozmirnaleonor effectofroastingontheochratoxinaotareductioningreencoffeebeans AT durandnoel effectofroastingontheochratoxinaotareductioningreencoffeebeans |
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