The comparison of two clean-up procedures, multifunctional column and immunoaffinity column, for HPLC determination of ochratoxin A in cereals, raisins and green coffee beans

Talanta ◽  
2006 ◽  
Vol 69 (3) ◽  
pp. 650-655 ◽  
Author(s):  
Y SUGITAKONISHI ◽  
T TANAKA ◽  
M NAKAJIMA ◽  
K FUJITA ◽  
H NORIZUKI ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Hplc Determination ◽  
Green Coffee ◽  
Immunoaffinity Column ◽  
Green Coffee Beans ◽  
Coffee Beans

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.

Collaborative Study on a Method for Detection of Aflatoxin B1 in Green Coffee Beans

1969 ◽  
Vol 52 (6) ◽  
pp. 1300-1303
Author(s):  
Colette P Levi
Keyword(s):  
Aflatoxin B1 ◽  
Collaborative Study ◽  
Green Coffee ◽  
Visual Estimation ◽  
Florisil Column ◽  
Semiquantitative Determination ◽  
Green Coffee Beans ◽  
Coffee Beans

Abstract Nine laboratories collaboratively studied a method for the detection of aflatoxin B1 in green coffee beans. The method investigated incorporates a Florisil column cleanup step, followed by visual estimation of aflatoxin. The method is recommended for adoption as official first action for semiquantitative determination of aflatoxin B1. Further study is required on the Florisil cleanup step.

Ochratoxins A and B, Xanthomegnin, Viomellein and Vioxanthin Production by Isolates of Aspergillus ochraceus from Green Coffee Beans

1983 ◽  
Vol 46 (11) ◽  
pp. 965-968 ◽  
Author(s):  
MICHAEL E. STACK ◽  
PHILIP B. MISLIVEC ◽  
TURGUT DENIZEL ◽  
REGINA GIBSON ◽  
ALBERT E. POHLAND
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Ochratoxin A ◽  
High Performance ◽  
Toxin Production ◽  
Aspergillus Ochraceus ◽  
Average Level ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

Isolates from Aspergillus ochraceus obtained from green coffee beans were cultured on rice and water. After 20 d of growth the cultures were extracted with chloroform and the extracts were analyzed by high performance liquid chromatography for ochratoxin A (OA), ochratoxin B (OB), xanthomegnin (X), viomellein (V) and vioxanthin (VX). Forty-three percent of the isolates produced OA at an average level of 397 μg of toxin/g rice, 17% produced OB at an average level of 312 μg/g, and 84% produced X, V, and VX at an average level of 281, 417 and 386 μg/g, respectively. The highest levels of toxin production were OA, 2088 μg/g; OB, 3375 μg/g; X, 1562 μg/g; V, 2514 μg/g; and VX, 2054 μg/g. VX has not previously been reported as an A. ochraceus metabolite.

Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus

1987 ◽  
Vol 97 (2) ◽  
pp. 111-115 ◽  
Author(s):  
Haruo Tsubouchi ◽  
Katsuhiko Yamamoto ◽  
Kazuo Hisada ◽  
Yoshio Sakabe ◽  
Shun- ichi Udagawa
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Ochraceus ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

scholarly journals Fast, Sensitive and Robust Determination of Nicotinic Acid (Vitamin B3) Contents in Coffee Beverages Depending on the Degree of Roasting and Brewing Technique

Proceedings ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 13 ◽  
Author(s):  
Buckel ◽  
Kremer ◽  
Stegmüller ◽  
Richling
Keyword(s):  
Nicotinic Acid ◽  
Green Coffee ◽  
Vitamin B3 ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Extraction Performance ◽  
Brewing Method ◽  
Coffee Brews

The vitamin B3 (niacin) is present in various foods. During roasting of green coffee beans, niacin is formed from the alkaloid trigonelline. Therefore, we established a novel fast and sensitive HPLC-MS/MS method to determine niacin in coffee brews from five commercially available coffee samples. Additionally, we investigated the influence of the brewing method, brewing temperature, and degree of roasting on niacin contents. In the respective coffee brews, we were able to show that the content of niacin in coffee beverages is not only affected by the degree of roasting, but also by the extraction performance of different brewing methods to a lesser extent.

scholarly journals Reliable Discrimination of Green Coffee Beans Species: A Comparison of UV-Vis-Based Determination of Caffeine and Chlorogenic Acid with Non-Targeted Near-Infrared Spectroscopy

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 788
Author(s):  
Adnan Adnan ◽  
Marcel Naumann ◽  
Daniel Mörlein ◽  
Elke Pawelzik
Keyword(s):  
Chlorogenic Acid ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Coffea Canephora ◽  
Green Coffee ◽  
Linear Discriminant ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Vis Spectroscopy

Species adulteration is a common problem in the coffee trade. Several attempts have been made to differentiate among species. However, finding an applicable methodology that would consider the various aspects of adulteration remains a challenge. This study investigated an ultraviolet–visible (UV-Vis) spectroscopy-based determination of caffeine and chlorogenic acid contents, as well as the applicability of non-targeted near-infrared (NIR) spectroscopy, to discriminate between green coffee beans of the Coffea arabica (Arabica) and Coffea canephora (Robusta) species from Java Island, Indonesia. The discrimination was conducted by measuring the caffeine and chlorogenic acid content in the beans using UV-Vis spectroscopy. The data related to both compounds was processed using linear discriminant analysis (LDA). Information about the diffuse reflectance (log 1/R) spectra of intact beans was determined by NIR spectroscopy and analyzed using multivariate analysis. UV-Vis spectroscopy attained an accuracy of 97% in comparison to NIR spectroscopy’s accuracy by selected wavelengths of LDA (95%). The study suggests that both methods are applicable to discriminate reliably among species.

Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica)

2003 ◽  
Vol 20 (12) ◽  
pp. 1127-1131 ◽  
Author(s):  
M. L. Martins ◽  
H. M. Martins ◽  
A. Gimeno
Keyword(s):  
Ochratoxin A ◽  
Coffea Arabica ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans
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