scholarly journals Resilience of Aspergillus westerdijkiae Strains to Interacting Climate-Related Abiotic Factors: Effects on Growth and Ochratoxin A Production on Coffee-Based Medium and in Stored Coffee

2020 ◽  
Vol 8 (9) ◽  
pp. 1268 ◽  
Author(s):  
Asya Akbar ◽  
Angel Medina ◽  
Naresh Magan
Keyword(s):  
Water Stress ◽  
Ochratoxin A ◽  
Elevated Co2 ◽  
Abiotic Factors ◽  
Green Coffee ◽  
Roasted Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Aspergillus Westerdijkiae ◽  
Stimulation Of

We examined the resilience of strains of Aspergillus westerdijkiae in terms of growth and ochratoxin A (OTA) production in relation to: (a) two-way interacting climate-related abiotic factors of water activity (aw, 0.99–0.90) × temperature (25–37 °C) on green coffee and roasted coffee-based media; (b) three-way climate-related abiotic factors (temperature, 30 vs. 35 °C; water stress, 0.98–0.90 aw; CO2, 400 vs. 1000 ppm) on growth and OTA production on a 6% green coffee extract-based matrix; and (c) the effect of three-way climate-related abiotic factors on OTA production in stored green coffee beans. Four strains of A. westerdijkiae grew equally well on green or roasted coffee-based media with optimum 0.98 aw and 25–30 °C. Growth was significantly slower on roasted than green coffee-based media at 35 °C, regardless of aw level. Interestingly, on green coffee-based media OTA production was optimum at 0.98–0.95 aw and 30 °C. However, on roasted coffee-based media very little OTA was produced. Three-way climate-related abiotic factors were examined on two of these strains. These interacting factors significantly reduced growth of the A. westerdijkiae strains, especially at 35 °C × 1000 ppm CO2 and all aw levels when compared to 30 °C. At 35 °C × 1000 ppm CO2 there was some stimulation of OTA production by the two A. westerdijkiae strains, especially under water stress. In stored green coffee beans optimum OTA was produced at 0.95–0.97 aw/30 °C. In elevated CO2 and 35 °C, OTA production was stimulated at 0.95–0.90 aw.

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.

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

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

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

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.

Influence of water activity on physical properties, fungal growth, and Ochratoxin A production in dry cherries and green‐coffee beans

2021 ◽  
Author(s):  
Erick Baruch Estrada‐Bahena ◽  
Ricardo Salazar ◽  
Mónica Ramírez ◽  
Ma. Elena Moreno‐Godínez ◽  
Javier Jiménez‐Hernández ◽  
...  
Keyword(s):  
Physical Properties ◽  
Ochratoxin A ◽  
Water Activity ◽  
Fungal Growth ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Influence Of Water
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