The impact of roasting on the ochratoxin A content of coffee |
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Authors: | Mirna Suárez-Quiroz Béatrice De Louise Oscar Gonzalez-Rios Michel Barel Bernard Guyot Sabine Schorr-Galindo & Joseph-Pierre Guiraud |
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Affiliation: | Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, A.P. 539, Veracruz, México; UMR-IR2B (ENSAM/INRA/UM2) UniversitéMontpellier II, Place Eugène Bataillon, 34095 Cedex 5, France; CIRAD-CP TA80/16 34398 Montpellier Cedex 5, France |
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Abstract: | Roasting coffee led to a drop in the ochratoxin A (OTA) concentration, as measured by the reference method, especially for dark type roasts. The way the beverage was prepared also affected the OTA content, which could paradoxically be higher than that of the initial roasted coffee. Assays on the thermal stability of pure OTA showed that it ought to be found in larger quantities in roasted coffee. This suggested that OTA was masked by reactions with the substrate during roasting. The absence of OTA in green coffee is therefore the best guarantee of safety. |
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Keywords: | Coffee process ochratoxin A in coffee beverage ochratoxin A thermal destruction |
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