Survey on ochratoxin A in Indian green coffee destined for export

2008 ◽  
pp. 1-7
Author(s):  
T. N. Gopinandhan ◽  
G. S. Kannan ◽  
P. P. Selvam ◽  
K. V. Mourougane ◽  
Y. R. Ramulu ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Green Coffee

scholarly journals A comparison between enzyme immunoassay and HPLC for ochratoxin A detection in green, roasted and instant coffee

2007 ◽  
Vol 50 (2) ◽  
pp. 349-359 ◽  
Author(s):  
Simone Fujii ◽  
Elisabete Yurie Sataque Ono ◽  
Ricardo Marcelo Reche Ribeiro ◽  
Fernanda Garcia Algarte Assunção ◽  
Cássia Reika Takabayashi ◽  
...  
Keyword(s):  
Monoclonal Antibody ◽  
Ochratoxin A ◽  
High Performance ◽  
Screening Tool ◽  
Correlation Coefficients ◽  
Enzyme Linked Immunosorbent Assay ◽  
Elisa Assay ◽  
Quality And Safety ◽  
Green Coffee ◽  
Instant Coffee

An indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for ochratoxin A (OTA) detection in green, roasted and instant coffees was developed using anti-OTA monoclonal antibody. Immunological reagents prepared were OTA-BSA (4.76 mg/mL), anti-OTA.7 MAb (2x10³-fold dilution) and HRP-anti IgG (10³-fold dilution). The detection limit was 3.73 ng OTA/g and correlation coefficients (r) between this immunoassay and high performance liquid chromatography were 0.98 for green coffee, 0.98 for roasted and 0.86 for instant. OTA levels detected by ic-ELISA were higher than by HPLC, with ELISA/HPLC ratio of 0.66 - 1.46 (green coffee), 0.96 - 1.11 (roasted) and 0.93 - 1.82 (instant). ELISA recoveries for OTA added to coffee (5 - 70 ng/g) were 81.53 % for green coffee, 46.73 % for roasted and 64.35 % for instant, while recoveries by HPLC were 80.54 %, 45.91 % and 55.15 %, respectively. Matrices interferences were minimized by samples dilution before carrying out the ELISA assay. The results indicate that MAb-based ic-ELISA could be a simple, sensitive and specific screening tool for OTA detection, contributing to quality and safety of coffee products.

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.

Ochratoxin A and citrinin in green coffee and dietary supplements with green coffee extract

Toxicon ◽  
2020 ◽  
Vol 188 ◽  
pp. 172-177
Author(s):  
Magdalena Twarużek ◽  
Robert Kosicki ◽  
Justyna Kwiatkowska-Giżyńska ◽  
Jan Grajewski ◽  
Iwona Ałtyn
Keyword(s):  
Dietary Supplements ◽  
Ochratoxin A ◽  
Green Coffee

scholarly journals Protective effect of Yemeni green coffee powder against the oxidative stress induced by Ochratoxin A

2020 ◽  
Vol 7 ◽  
pp. 142-148 ◽  
Author(s):  
Qais A. Nogaim ◽  
Lakshmi Sai Pratyusha Bugata ◽  
Prabhakar PV ◽  
Utkarsh A. Reddy ◽  
Mangala Gowri P ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Protective Effect ◽  
Ochratoxin A ◽  
Green Coffee ◽  
Coffee Powder

scholarly journals Survey on ochratoxin A in Brazilian green coffee destined for exports

2004 ◽  
Vol 24 (4) ◽  
pp. 641-645 ◽  
Author(s):  
A. P. B. Gollücke ◽  
M. H. Taniwaki ◽  
D. Q. Tavares
Keyword(s):  
Ochratoxin A ◽  
Green Coffee

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.

Survey on ochratoxin A in Indian green coffee destined for export

2008 ◽  
Vol 1 (1) ◽  
pp. 51-57 ◽  
Author(s):  
T.N. Gopinandhan ◽  
G.S. Kannan ◽  
P. Panneerselvam ◽  
K. Velmourougane ◽  
Y. Raghuramulu ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Green Coffee
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