scholarly journals Diversity of Contaminants Fungi in Coffee Beans Stored Using Polystyrene and Gunny Sacks in South OKU Regency (Indonesia)

2021 ◽  
Vol 6 (2) ◽  
pp. 13-19
Author(s):  
Deli Lilia ◽  
◽  
Nurhayati Damiri ◽  
M Zulkarnain ◽  
Mulawarman Mulawarman ◽  
...  
Keyword(s):  
Moisture Content ◽  
Ochratoxin A ◽  
Fungal Species ◽  
Storage Process ◽  
Fungal Contamination ◽  
Robusta Coffee ◽  
Coffee Beans

Robusta coffee is a coffee type found in South OKU Regency in Indonesia, and its storage process is highly susceptible to the growth of various fungal species, including fungi that produce Ochratoxin A (OTA). Therefore, this study aims to examine the fungal contamination contained in storage using polystyrene (PS) and gunny sacks for 20 and 30 days. Data were obtained from surveys, interviews, and samples from 30 farmers which stored coffee beans using PS and gunny sacks in May-July 2020. The results showed that the moisture content was higher in storage using gunny sacks than in PS sacks, at 16.94 ± 0.878 % and 15.99 ± 1.33%, respectively. Furthermore, 16 fungal species were present in gunny sack storage, while 14 fungal species were observed in PS sacks. The percentage of OTAproducing fungi A.niger and A.ochraceus in the two stores yielded 100% and 63.3%, respectively.

scholarly journals Changes Of Some Engineering Properties Of Coffee Beans Due To Roasting Process

2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Ashri Indriati ◽  
Dadang D Hidayat ◽  
Cecep E Andriansyah ◽  
Ari Rahayuningtyas ◽  
Arie Sudaryanto
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Volume Change ◽  
Engineering Properties ◽  
Coffee Bean ◽  
Green Coffee ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Roasting Process ◽  
Green Coffee Bean

The changes in physical, mechanical, and colours after roasting in two-level were investigated. Aims of this study were to evaluate changes in the physical, mechanical, and colours due to the roasting process of the Arabica and Robusta coffee bean grown in Cisalak Sub-District, Subang District-West Java. Results of analysis determined that the roasting process resulted in decreasing the moisture content of green coffee bean from 13.8% to 6,54% of first-level roasted bean and 6.24 of the second-level roasted bean, while that of robusta decreased from  11.22% to 7.56 and 6.12%. First-level roasting was categorised as a light roast, while the second-level was a medium roast. The Roast Weight Loss of arabica and robusta from green to light roast bean were 19.45 % and 16,24%, respectively, and that to medium roast bean was 26.20% and 22.37%, respectively. The roast volume change of arabica and robusta from green to light roast bean were 50.55% and 44.30 % respectively, and that to medium roast bean were 54.65% and 55.92 % respectively. The total colour differences between green with light and medium roast bean of arabica were 6.39 and 2.52, while that of robusta were 6.19 and 2.49, respectively.

scholarly journals Short Communication: Drying methods and diversity of contaminant fungi on coffee beans in South Ogan Komering Ulu District, South Sumatra, Indonesia

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
Deli Lilia ◽  
Nurhayati - Damiri ◽  
Zulkarnain Muhammad ◽  
Mulawarman Mulawarman
Keyword(s):  
Moisture Content ◽  
Short Communication ◽  
Aspergillus Ochraceus ◽  
Drying Methods ◽  
Drying Method ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Asphalt Road ◽  
Different Types ◽  
Fungal Contaminants

Abstract. Lilia D, Damiri N, Zulkarnain M, Mulawarman. 2021. Short Communication: Drying methods and diversity of contaminant fungi on coffee beans in South Ogan Komering Ulu District, South Sumatra, Indonesia. Biodiversitas 22: 1037-1042. South Ogan Komering Ulu District is a Robusta coffee-producing area in South Sumatra. The purpose of this research was to determine the effectiveness of two drying methods on reducing the moisture content of coffee beans by comparing beans dried on tarpaulin and on asphalt roads. The study also assessed the diversity and percentage of fungal contaminants found in coffee beans from each drying method (including OTA-producing fungi). Data was obtained from May until July 2020 from surveys, interviews and samples collected from 30 farmers drying on tarpaulin and 30 farmers drying on the asphalt. The results showed that the moisture content was higher after drying on tarpaulin (13.97% ± 0.55) than on the asphalt road (11.68% ± 0.40). Furthermore, 13 different types of fungi were found for the coffee beans drying on the tarpaulin and 10 types of fungi for those drying on asphalt. In the two methods of drying, it was found that two types of fungi namely Aspergillus niger and Aspergillus ochraceus were potential of producing ochratoxin A (OTA). At the drying on tarpaulin was found mix of more than 93.3% A.niger and A. ochraceus, meanwhile at the drying on asphalt were found mix of more than 90% A.niger and A.ochraceus respectively.

Effect of Temperature and Relative Humidity during Transportation on Green Coffee Bean Moisture Content and Ochratoxin A Production

2007 ◽  
Vol 70 (1) ◽  
pp. 164-171 ◽  
Author(s):  
HECTOR A. PALACIOS-CABRERA ◽  
HILARY C. MENEZES ◽  
BEATRIZ T. IAMANAKA ◽  
FREDERICO CANEPA ◽  
ALDIR A. TEIXEIRA ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ochratoxin A ◽  
Fungal Growth ◽  
Effect Of Temperature ◽  
Coffee Bean ◽  
Green Coffee ◽  
Final Destination ◽  
Coffee Beans ◽  
Environmental Variations

Changes in temperature, relative humidity, and moisture content of green coffee beans were monitored during transportation of coffee from Brazil to Italy. Six containers (three conventional and three prototype) were stowed in three different places (hold, first floor, and deck) on the ship. Each prototype was located next to a conventional container. The moisture content of the coffee in the container located on the first floor was less affected by environmental variations (0.7%) than that in the hold and on the deck. Coffee located in the hold showed the highest variation in moisture content (3%); in addition, the container showed visible condensation. Coffee transported on the deck showed an intermediary variation in moisture (2%), and there was no visible condensation. The variation in coffee moisture content of the prototype containers was similar to that of the conventional ones, especially in the top layers of coffee bags (2 to 3%), while the increase in water activity was 0.70. This suggests that diffusion of moisture occurs very slowly inside the cargo and that there are thus sufficient time and conditions for fungal growth. The regions of the container near the wall and ceiling are susceptible to condensation since they are close to the headspace with its high relative humidity. Ochratoxin A production occurred in coffee located at the top of the container on the deck and in the wet bags from the hold (those found to be wet on opening the containers at the final destination).

scholarly journals Mycobiota of Commercially Available Triphala Powder: A Well Known Dietary Supplement of Indian System of Medicine

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Sushil Sharma ◽  
Madhu Gupta ◽  
Rekha Bhadauria
Keyword(s):  
Moisture Content ◽  
Quality Standards ◽  
Fungal Species ◽  
Low Ph ◽  
High Moisture Content ◽  
Fungal Contamination ◽  
High Moisture ◽  
Predominant Species ◽  
Fungal Load ◽  
Percent Moisture

Sixty samples, categorized on the basis of manufacturers, were analyzed during the study. A total of 16 fungal species, belonging to 7 different genera, were isolated from the collected samples. Aspergillus was recorded as the most dominant genus with 9 species, namely, A. niger, A. carbonarius, A. luchuensis, A. fumigatus, A. flavus, A. nidulans, A. terreus, A. ochraceous, and A. wentii. A. niger was the most predominant species with frequency of occurrence of 63.33%. A large variation in fungal load and diversity was observed among the samples of different manufacturing categories. The percent moisture content and pH of samples were directly related to the extent of contamination. Samples with low pH and high moisture content were more contaminated. The higher incidence of A. niger (74.36%) was observed among the triphala powder of all manufacturing categories. Detection of ochratoxin producing fungi in triphala powder may pose a serious risk of ochratoxin production. Thus, there is an urgent need to enforce quality standards and regulation to minimize the fungal contamination to the globally expectable limit.

scholarly journals Standardization of an analytical method to quantify ochratoxin A in green coffee beans by high performance liquid chromatography

2020 ◽  
Vol 9 (8) ◽  
pp. e39985070
Author(s):  
Wilder Douglas Santiago ◽  
Alexandre Rezende Teixeira ◽  
Juliana de Andrade Santiago ◽  
Ana Cláudia Alencar Lopes ◽  
Rafaela Magalhães Brandão ◽  
...  
Keyword(s):  
Food Safety ◽  
Ochratoxin A ◽  
High Performance ◽  
Animal Health ◽  
Green Coffee ◽  
Fungal Contamination ◽  
High Performance Liquid Chromatograph ◽  
Liquid Chromatograph ◽  
Green Coffee Beans ◽  
Coffee Beans

Nowadays, Brazil is the largest producer and exporter of coffee, also the second largest consumer of the beverage. The importance of ensuring food safety for consumers has influenced research to improve and monitor the final product quality. Coffee is a product that presents a high risk of fungal contamination, which can result in the presence of mycotoxins and poses risks to human and animal health. Therefore, this study aimed to standardize a chromatographic method to test and quantify ochratoxin A in 13 samples of green coffee beans. The green coffee beans were stored in sheds without temperature or humidity control. Samples were ground, and the analyte was extracted by a 3% methanol:sodium bicarbonate (1:2 v/v) solution. Ochratoxin A was quantified in a high performance liquid chromatograph. The method was validated by testing the selectivity, linearity, accuracy, limits of detection and quantification. The method presented robustness to the tested parameters and among the analyzed samples. Ochratoxin A was detected above the limit established by the legislation (75.19 µg kg-1) only in one sample. Overall, the storage of green coffee beans in these sheds was adequate, since 12 samples had a low content of ochratoxin A and they were within the limit established by legislation. Therefore, food safety was guaranteed without any severe mycotoxin contamination.

scholarly journals Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency

2018 ◽  
Vol 34 (1) ◽  
pp. 59-65 ◽  
Author(s):  
Andi Dharmawan ◽  
Firstyoryza Cahyo ◽  
Sukrisno Widyotomo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Specific Area ◽  
Coffee Bean ◽  
Temperature Changes ◽  
Robusta Coffee ◽  
Optimum Point ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Time

Roasting is an important coffee bean processing that affect quality and flavor consistency. Roasting parameters are summarized in the roasting profile which describe density, water content, pH, yield, taste, time and temperature as well as roasting technique of the beans. Roasting profile which is important for roaster master varies according to coffee bean types, such as Arabica and Robusta collected from specific area. Therefore, this paper studiedthe process of roasting Robusta coffee beans collected from Sumber Asin, Malang with normal roast technique using roaster machine in order to get taste consistency with determining optimum point from these parameters. During roasting process, temperature changes were recorded every two minutes for 20 minutes after temperature reached 180 OC. Density, moisture content, yield, pH, and flavor were assessed after roasting. The normal roasting technique required optimum roasting time of 9-10 minutes at 180 ± 5 OC, density value of 0.49 ± 0.04 gram/ml, water content of 3.5 ± 1.3%, losses 9.7 ± 1.9%, pH 5.3 ± 0.2, with chocolaty, spicy, and thick body flavors. There was strong correlation between Robusta roasting profile with all parameters measured. The optimal Robusta roasting time could be determined from intersec-tion  line between temperature and density in the roasting profile. Robusta optimum roasting time is about 10 minutes. The roaster master could use optimum roasting time in accordance to roasting quality.

Molecular identification of fungal species and evaluation of Ochratoxin A contamination in spreading flour in Hamedan bakeries

2021 ◽  
Vol 43 (3) ◽  
pp. 267-273
Author(s):  
Shamimeh Ghafori ◽  
Reza Habibipour ◽  
Somayeh Bayat
Keyword(s):  
Ochratoxin A ◽  
Molecular Identification ◽  
Significant Relationship ◽  
Analytical Study ◽  
Fungal Species ◽  
Fungal Contamination ◽  
Elisa Method ◽  
Pcr Products ◽  
Barbari Bread ◽  
Phenotypic Methods

Background: The presence of toxicogenic fungi and the production of ochratoxin in flour are dangerous to human health. Therefore, identification of these fungi by molecular and precise methods is essential. The aim of this study was molecular identification of fungal species and investigation of ochratoxin A contamination in flours used in bakeries in Hamadan Methods: In this descriptive-analytical study, 60 flour samples were collected from bakeries in Hamadan. At first, fungi were identified using phenotypic methods such as slide culture. Then, the genus and species of fungi were confirmed by PCR and sequencing of PCR products. ELISA method was used to detect ochratoxin A. Data were analyzed with GraphPad software version 6. Results: Of the 60 samples, 28 flour samples (46.66%) were free of fungal contamination and 32 flour samples (53.33%) were over fungal contamination (104 colonies/gr). Aspergillus and penicillium were the most abundant in samples. The prevalence of fungi in flour of Lavash bread, Sangak Bread, Barbari bread, Taftoon bread (Handmade), Taftoon bread (Machinal made), Stokbrood bread and Loaf bread were 50%, 46%, 35%, 31%, 26%, 18% and 11%, respectively. However, the highest levels of ochratoxin A were reported in flour of Lavash bread (3.98 ppb) and the lowest in Loaf bread (0.66 ppb). There was also a significant relationship between the fungal species and the amount of ochratoxin A production in flour of beards. Conclusion: While phenotypic and genotypic methods did not show the same sensitivity, the presence of ochratoxin in the studied flours indicated the necessity of modification in wheat storage and bakery flours.

Industrial Storage of Green Robusta Coffee under Tropical Conditions and Its Impact on Raw Material Quality and Ochratoxin A Content

1998 ◽  
Vol 46 (11) ◽  
pp. 4507-4511 ◽  
Author(s):  
Peter Bucheli ◽  
Inge Meyer ◽  
Alain Pittet ◽  
Gilles Vuataz ◽  
Rinantonio Viani
Keyword(s):  
Ochratoxin A ◽  
Raw Material ◽  
Material Quality ◽  
Robusta Coffee ◽  
Tropical Conditions ◽  
Industrial Storage

scholarly journals Evaluation of fungal contamination and ochratoxin A detection in different types of coffee by HPLC‐based method

2021 ◽  
Author(s):  
Keyvan Pakshir ◽  
Andishe Dehghani ◽  
Hasti Nouraei ◽  
Zahra Zareshahrabadi ◽  
Kamiar Zomorodian
Keyword(s):  
Ochratoxin A ◽  
Fungal Contamination ◽  
Different Types

Analisis Skrining Fitokimia dan Aktivitas Antioksidan Ekstrakk Biji Sangrai Kopi Robusta (Coffea canephora) dari Tanaman Hasil Pemupukan Organik dan Anorganik

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Farah Aida Qotrun Nada ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Statistical Tests ◽  
Linear Regression Analysis ◽  
Coffea Canephora ◽  
Coffee Bean ◽  
Phytochemical Screening ◽  
Robusta Coffee ◽  
A Value ◽  
Coffee Beans ◽  
Ic50 Value ◽  
The Difference

Ground coffee is coffee beans that have been roasted, ground or ground so that they have a smooth shape. The purpose of this study was to determine the content of compounds in robusta coffee roasted seed extract (Coffea canephora) from plants produced by organic and inorganic fertilization, and to know the difference in compounds between the results of organic and inorganic fertilization. The characteristics of phytochemical screening were carried out qualitatively on alkaloids, flavonoids, tannins, terpenoids and saponins and the antioxidant activity was carried out by the DPPH (1,1-dipenyl-2-picrihidrazil) method. Phytochemical screening characteristic test results show that robusta coffee bean extract extract from the results of organic and inorganic fertilization both contain flavonoids, alkaloids, tannins, and saponins, while the antioxidant test activity of robusta coffee beans extracts shows differences based on the results of statistical tests of linear regression analysis with the IC50 value the highest antioxidant content was inorganic coffee roasted bean extract only 14.0629 ppm compared to the organic roasted extract with a value of 30.6159 ppmKeywords: Robusta Coffee (Coffea canophora), Phytochemical Screening, DPPH MethodABSTRAKKopi bubuk adalah biji kopi yang telah disangrai digiling atau ditumbuk sehingga mempunyai bentuk halus. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa dalam ekstrak biji sangrai kopi robusta (Coffe canephora) dari tanaman hasil pemupukan organik dan anorganik, dan mengetahui perbedaan senyawa antara hasil pemupukan organik dan anorganik. Karakteristik skrining fitokimia dilakukan secara kualitatif yang dilakukan terhadap alkaloid, flavonoid, tanin, terpenoid dan saponin dan aktivitas antioksidan dilakukan dengan metode DPPH (1,1-difenil-2-pikrihidrazil). Hasil uji karakteristik skrining fitokimia menunjukkan bahwa ekstrak biji sangrai kopi robusta dari hasil pemupukan oganik dan anorganik keduanya sama mengandung senyawa flavonoid, alkaloid, tanin, dan saponin,  sedangkan pada aktifitas uji antioksidan ekstrak biji sangrai kopi robusta menunjukan perbedaan berdasarkan hasil uji statistik analisis regresi linear dengan nilai IC50 kadar antioksidan paling tinggi adalah ekstrak biji sangrai kopi anorganik hanya 14,0629 ppm dibandingkan dengan ekstrak sangrai dari organik dengan nilai 30,6159 ppm.Kata kunci : Kopi Robusta (Coffea canophera), Skrining Fitokimia, Metode DPPH

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