Studies on Comparative Determination of Ochratoxin A (OTA) in Coffee Beans with Different Origins

2020 ◽  
pp. 265-271
Author(s):  
A. Poovazhahi ◽  
P. D. Sanjith ◽  
Monika Thakur
Keyword(s):  
Ochratoxin A ◽  
Coffee Beans ◽  
Different Origins ◽  
Comparative Determination

Collaborative Study of a Method for the Determination of Ochratoxin A in Green Coffee

1975 ◽  
Vol 58 (2) ◽  
pp. 258-262 ◽  
Author(s):  
Colette P Levi
Keyword(s):  
Thin Layer ◽  
Ochratoxin A ◽  
Collaborative Study ◽  
Green Coffee ◽  
Average Recovery ◽  
Semiquantitative Determination ◽  
Chromatographic Methods ◽  
Green Coffee Beans ◽  
Coffee Beans

Abstract A method for the semiquantitative determination of ochratoxin A in green coffee has been studied collaboratively by 11 laboratories. The average recovery for the 7 samples spiked at 3 levels of ochratoxin A was 69.1%, ranging from 60.5 to 85.6%. This is comparable to other visual thin layer chromatographic methods of mycotoxin detection. The method has been adopted as official first action for the determination of ochratoxin A in green coffee beans.

Liquid Chromatographic Determination of Ochratoxin A in Coffee Beans and Coffee Products

1986 ◽  
Vol 69 (6) ◽  
pp. 960-964 ◽  
Author(s):  
Hisaya Terada ◽  
Haruo Tsubouchi ◽  
Katsuhiko Yamamoto ◽  
Kazuo Hisada ◽  
Yoshio Sakabe
Keyword(s):  
Ochratoxin A ◽  
Chromatographic Determination ◽  
Instant Coffee ◽  
Coffee Beans ◽  
Liquid Chromatographic Method ◽  
Relative Standard ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic ◽  
Better Than

Abstract A liquid chromatographic method for the determination of ochratoxin A in coffee beans (green and roast), instant coffee, and coffee drink is described. The sample is subjected to extraction with methanol-1% aqueous sodium bicarbonate (1 + 1) and C18 cartridge cleanup. The extract is chromatographed on a Nucleosil 5C18 column with a mobile solvent of acetonitrile-water-0.2M phosphate buffer pH 7.5 (50 + 47 + 3) containing 3mM cetyltrimethylammonium bromide as an ionpair reagent. Ochratoxin A is detected with a fluoromcter (excitation 365 nm, emission 450 nm). The sensitivity was increased 20-fold by using ion-pair resolution. The detection limits corresponded to 2 μg/kg for coffee beans, 5 μg/kg for instant coffee, and 0.2 μg/kg for coffee drink. The recoveries from coffee products were generally better than 80.7% and the relative standard deviations were 3.43-5.93%. The peak coinciding with ochratoxin A can be confirmed by treatment using alcohol (methanol, ethanol, or n-propanol) and H2S04.

Screening on the Occurrence of Ochratoxin A in Green Coffee Beans of Different Origins and Types

2000 ◽  
Vol 48 (8) ◽  
pp. 3616-3619 ◽  
Author(s):  
Santina Romani ◽  
Giampiero Sacchetti ◽  
Clemencia Chaves López ◽  
Gian Gaetano Pinnavaia ◽  
Marco Dalla Rosa
Keyword(s):  
Ochratoxin A ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Different Origins

Determination of Ochratoxin a in coffee beans and coffee products by monoclonal antibody affinity chromatography

1990 ◽  
Vol 2 (4) ◽  
pp. 189-195 ◽  
Author(s):  
M. Nakajima ◽  
H. Terada ◽  
K. Hisada ◽  
H. Tsubouchi ◽  
K. Yamamoto ◽  
...  
Keyword(s):  
Monoclonal Antibody ◽  
Affinity Chromatography ◽  
Ochratoxin A ◽  
Antibody Affinity ◽  
Coffee Beans

Occurrence of Ochratoxigenic Fungi and Ochratoxin A in Green Coffee from Different Origins

2004 ◽  
Vol 10 (1) ◽  
pp. 45-49 ◽  
Author(s):  
E. Pardo ◽  
S. Marin ◽  
A. J. Ramos ◽  
V. Sanchis
Keyword(s):  
Fungal Infection ◽  
Ochratoxin A ◽  
High Performance ◽  
Limit Of Detection ◽  
Aspergillus Ochraceus ◽  
Green Coffee ◽  
Agar Plug ◽  
Coffee Beans ◽  
Different Origins ◽  
Positive Results

Fungal infection and ochratoxin A (OTA) contamination were determined in green coffee samples from different origins, in which OTA-producing fungi were also identified. About 72% of the beans analysed by direct plating presented fungal infection, including species of Aspergillus, Penicillium and Rhizopus. The genus Aspergillus was presented in more than 90% of infected coffee beans. Aspergillus ochraceus and Aspergillus section Nigri isolates represented 2.8 and 65.4%, respectively from the total number of isolates from the coffee beans. The capacity to produce OTA was determined in 260 isolates of A. section Nigri and 19 of A. ochraceus by the agar plug method, giving positive results for 6% of the A. section Nigri isolates and 16% of the A. ochraceus. OTA production was analysed by high performance liquid chromatography. OTA contamination of green coffee beans was analysed by enzyme immunoassay. OTA levels in all samples analysed were above the limit of detection (0.6 mg/kg), with a mean OTA concentration of 6.7 mg/kg.

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