scholarly journals Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review

Beverages ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 36 ◽  
Author(s):  
Ana Lúcia Leitão
Keyword(s):  
Ochratoxin A ◽  
Alcoholic Beverage ◽  
Final Concentration ◽  
Mitigation Strategies ◽  
Health Concern ◽  
Public Health Concern ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
The World ◽  
Roasted Coffee Beans

Ochratoxin A (OTA) is a widespread bioactive extrolite from secondary metabolism of fungi which presence in foods like coffee is of public health concern, particularly for heavy drinkers. Coffee is one of the most consumed and appreciated non-alcoholic beverage in the world. Its production from the plantation to the coffee cup involves several steps that would determine the final concentration of OTA in the beverage. This review gives an overview of OTA contamination in roasted coffee beans in different countries and mitigation strategies for OTA reduction.

Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans

2005 ◽  
Vol 22 (8) ◽  
pp. 761-767 ◽  
Author(s):  
E. A. Nehad ◽  
M. M. Farag ◽  
M. S. Kawther ◽  
A. K. M. Abdel-Samed ◽  
K. Naguib
Keyword(s):  
Ochratoxin A ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

A study of the contamination by ochratoxin A of green and roasted coffee beans

1989 ◽  
Vol 6 (3) ◽  
pp. 333-339 ◽  
Author(s):  
C. Micco ◽  
M. Grossi ◽  
M. Miraglia ◽  
C. Brera
Keyword(s):  
Ochratoxin A ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

scholarly journals Optimization of Coffee Liqueur Manufacturing Process using Caffeine Content

2019 ◽  
Vol 9 (1) ◽  
pp. 430-433
Keyword(s):  
Alcoholic Beverage ◽  
The Other ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Caffeine Concentration ◽  
Caffeine Content ◽  
Other Hand ◽  
Coffee Beans ◽  
Roasted Coffee Beans

Coffee liqueur is an alcoholic beverage made by soaking coffee in spirit. Though coffee liqueur is one of the wellknown liqueur, few research was made so far. In this research, coffee liqueur was prepared by using different recipes involving liquors with different ethanol concentrations (20, 40, or 80%), and the soaking periods (14, 21, or 30 days) of the coffee liqueur ingredients (roasted coffee beans, coffee bean powder and other ingredients). Volatile and semi-volatile compounds are important for the organoleptic quality of roasted coffee beans. However, the amounts of these compounds in roasted coffee beans are more dependent on roasting conditions than those of non-volatiles. Furthermore, volatiles are more easily lost during storage. On the other hand, caffeine, a well-known compound of coffee is an intrinsic non-volatile chemical, and the caffeine is present in larger than other potential indicator components in coffee beans, ensuring the quantitative consistency of the coffee extracts in the liqueur. Caffeine was quantified from the prepared coffee liqueurs by HPLC after method validation. The average caffeine content of all 54 analyses (6 analyses per sample) was 2081.2 μg/mL. The highest caffeine concentration 2793 μg/mL was acquired in the sample prepared by 80% ethanol liquor. A soaking period of 14 days, was considered inadequate for sufficient caffeine extraction regardless of liquor alcohol content. Caffeine concentration peaked after soaking coffees and other ingredients for 21 days at 80% ethanol concentration. On the other hand, the most consistent caffeine concentrations in liqueurs were obtained by soaking for 21 days in 40% ethanol (RSD 7.8%), thus it could be the optimum coffee liqueur recipe. The consistency of coffee liqueur quality was assured using caffeine content.

Four-Year Surveillance for Ochratoxin A and Fumonisins in Retail Foods in Japan

2010 ◽  
Vol 73 (2) ◽  
pp. 344-352 ◽  
Author(s):  
KOJI AOYAMA ◽  
MASAHIRO NAKAJIMA ◽  
SETSUKO TABATA ◽  
EIICHI ISHIKURO ◽  
TOSHITSUGU TANAKA ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Wheat Flour ◽  
Food Products ◽  
Roasted Coffee ◽  
Instant Coffee ◽  
Coffee Beans ◽  
Canned Corn ◽  
Corn Snacks ◽  
Roasted Coffee Beans ◽  
Buckwheat Flour

Between 2004 and 2007 we examined foods from Japanese retail shops for contamination with ochratoxin A (OTA) and fumonisins B1,B2, and B3. A total of 1,358 samples of 27 different products were examined for OTA, and 831 samples of 16 different products were examined for fumonisins. The limits of quantification ranged from 0.01 to 0.5 μg/kg for OTA and 2 to 10 μg/kg for the fumonisins. OTA was detected in amounts higher than limits of quantification in wheat flour, pasta, oatmeal, rye, buckwheat flour and dried buckwheat noodles, raisins, wine, beer, coffee beans and coffee products, chocolate, cocoa, and coriander. OTA was found in more than 90% of the samples of instant coffee and cocoa, and the highest concentration of OTA, 12.5 μg/kg, was detected in raisins. The concentration of OTA in oatmeal, rye, raisins, wine, and roasted coffee beans varied remarkably from year to year. Fumonisins were detected in frozen and canned corn, popcorn grain, corn grits, cornflakes, corn soups, corn snacks, beer, soybeans, millet, and asparagus. The highest concentrations of fumonisins B1, B2, and B3 were detected in corn grits (1,670, 597, and 281 μg/kg, respectively). All of the samples of corn grits were contaminated with fumonisins, and more than 80% of the samples of popcorn grain and corn snacks contained fumonisins. OTA and fumonisins were detected in several food products in Japan; however, although Japan has not set regulatory levels for these mycotoxins, their concentrations were relatively low.

scholarly journals Microwave-assisted Extraction of Ochratoxin A from Roasted Coffee Beans: An Alternative Analytical Approach

2012 ◽  
Vol 1 (3) ◽  
pp. 121 ◽  
Author(s):  
Giulia Graziani ◽  
Antonello Santini ◽  
Rosalia Ferracane ◽  
Alberto Ritieni
Keyword(s):  
Ochratoxin A ◽  
High Performance ◽  
Microwave Assisted Extraction ◽  
Roasted Coffee ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Coffee Beans ◽  
Conventional Extraction ◽  
Contamination Levels ◽  
Roasted Coffee Beans

<p>Microwave-assisted extraction (MAE) followed by high performance liquid chromatography (HPLC) with a fluorescent detector (DAD) was used and developed for the quantitative analysis of the mycotoxin ochratoxin A (OTA) in commercial roasted coffee beans. This alternative approach has been compared with the conventional extraction that uses hydrogen carbonate aqueous solution followed by OchraTest immunoaffinity analysis. The effect of two experimental tunable MAE parameters (temperature and pressure) on the extraction efficiency of OTA have been investigated using coffee samples forti?ed at different contamination levels. The optimum extraction conditions were obtained using a temperature of 50 °C and a 500 W microwave power. OTA quantity extracted using MAE was similar to that obtained by conventional extraction from samples fortified at 5, 10, and 100 ng g<sup>-1</sup> levels. At a 20 ng g<sup>-1</sup> level, MAE was more effective than the conventional method. The MAE setting parameters have been optimized showing both extraction time and solvent consumption have been considerably reduced, retaining high OTA recovery values.</p>

scholarly journals Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1347
Author(s):  
Ja-Myung Yu ◽  
Mingi Chu ◽  
Hyunbeen Park ◽  
Jooyeon Park ◽  
Kwang-Geun Lee
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Measured Signal ◽  
Roasted Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Espresso Coffee ◽  
Roasting Temperature ◽  
Roasted Coffee Beans ◽  
Significant Factors

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee.

Comparison of Extraction Methods for Caffeine, Chlorogenic Acids and Trigonelline in Green and Roasted Coffee Beans

2001 ◽  
Author(s):  
Adriana S. Franca ◽  
Leandro S. Oliveira ◽  
Maria Lúcia A. Borges ◽  
Vany P. Ferraz
Keyword(s):  
Extraction Methods ◽  
Chlorogenic Acids ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

Phthalimide Analogs for Antimalarial Drug Discovery

2021 ◽  
Author(s):  
Meenakshi Bansal ◽  
Charu Upadhyay ◽  
Poonam Singh ◽  
Sumit Kumar ◽  
Brijesh Rathi
Keyword(s):  
Public Health ◽  
Drug Discovery ◽  
Antimalarial Drug ◽  
Health Concern ◽  
Public Health Concern ◽  
Major Public Health Concern ◽  
The World ◽  
Life Threatening

Malaria remains as one of the most life-threatening diseases and thus major public health concern all around the world. The disease becomes devastating if not treated with proper medication on...

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