scholarly journals Determination of ochratoxin A levels in ivorian cocoa beans intended for exportation

2013 ◽  
Vol 6 (5) ◽  
Author(s):  
A Coulibaly ◽  
A Dembele ◽  
HMG Biego ◽  
KM Bohoussou ◽  
A Toure
Keyword(s):  
Ochratoxin A ◽  
Cocoa Beans

Modified Method for the Determination of Mycotoxins in Cocoa Beans

1973 ◽  
Vol 56 (4) ◽  
pp. 1028-1030 ◽  
Author(s):  
Peter M Scott
Keyword(s):  
Silver Nitrate ◽  
Ochratoxin A ◽  
Nitrate Solution ◽  
Silver Nitrate Solution ◽  
Solvent Mixture ◽  
Cocoa Beans ◽  
Extraction Solvent ◽  
Modified Method

Abstract Method 26.026–26.030 was modified for the analysis of cocoa beans for aflatoxins by inclusion of 3% silver nitrate solution in the extraction solvent mixture. Recoveries of aflatoxins and ochratoxin A added at levels of 5–45 and 20–300 μg/kg, respectively, were satisfactory.

Determination of Ochratoxin A in Cocoa Beans Using Immunoaffinity Column Cleanup with High-Performance Liquid Chromatography

2014 ◽  
Vol 97 (3) ◽  
pp. 884-888 ◽  
Author(s):  
Jillian Roberts ◽  
Ivan Chang-Yen ◽  
Frances Bekele ◽  
Isaac Bekele ◽  
Lisa Harrynanan
Keyword(s):  
Ochratoxin A ◽  
High Performance ◽  
Sodium Bicarbonate Solution ◽  
Cocoa Bean ◽  
Immunoaffinity Column ◽  
High Fat ◽  
Cocoa Beans ◽  
Solution Ph ◽  
High Degree

Abstract A method was developed and validated for the determination of ochratoxin A (OTA), a fungal metabolite, in cocoa beans of high fat content. The sample was extracted by blending with a 1% sodium bicarbonate solution (pH 10) followed by ultrasonication, and the sample was defatted by treatment with a flocculant. The defatted sample was purified using immunoaffinity column chromatography, and OTA was detected using HPLC with fluorescence detection. The method was fully optimized, validated, and quality controlled using spike recovery analyses, with recoveries of 89–105% over spiking ranges of 320–2.5 ng/g with CV of analyses generally <10% over 4 consecutive years and an LOQ of 0.66 ng/g in cocoa bean samples. This method overcomes the problems posed by the high fat contents of cocoa and chocolate samples with a high degree of reliability.

scholarly journals Cocoa Beans and Cocoa Derivatives from Cote-D’Ivoire: Investigating Ochratoxin A Level and Assessing Dietary Intake Adults

2012 ◽  
Vol 2 (1) ◽  
pp. 173 ◽  
Author(s):  
Adama Coulibaly ◽  
Godi Henri Marius Biego ◽  
Ardjouma Dembele ◽  
Kouassi Maxime Bohoussou ◽  
Abba Toure
Keyword(s):  
Body Weight ◽  
Dietary Intake ◽  
Ochratoxin A ◽  
Daily Intake ◽  
Dietary Intakes ◽  
Cocoa Beans ◽  
Cocoa Production ◽  
Using Data ◽  
And Storage

<p>The aim of this study was the determination of the level of ochratoxin A (OTA) in cocoa beans and derived products along with the estimation of the dietary intake in adults. Throughout harvesting seasons from 2005 to 2009, as many as 1895 samples of cocoa beans were collected at ports and areas of cocoa production and thereafter analyzed. OTA concentrations were determined by HPLC according to the standards of the European Communities (CE 401/2006). OTA intakes were assessed using data obtained from the analysis and the estimated Ivorian adult daily consumptions of cocoa beans and chocolate. Average OTA levels depending on cocoa grades were as follows: 0.64±0.53 µg/kg for marketable beans, 1.90±1.87 µg/kg for non-marketable beans and 1.40±1.32 µg/kg for total beans). As regards the types of beans, OTA concentrations ranged from 0.19±0.16 µg/kg (shelled beans) to 1.90±1.87 µg/kg (unshelled beans). OTA levels in beans were below the maximum concentration of OTA allowed (2 µg/kg of beans).</p> <p>Besides, OTA concentrations obtained from chocolate were comprised between 0.048±0.040 µg/kg for sweet chocolate made from marketable shelled beans and 0.66±0.65 µg/kg for dark chocolate made from non-marketable unshelled beans.</p> <p>Dietary intakes were respectively equal to 3.70±3.00 pg/kg body weight/day for the marketable shelled beans and 36.5±34.0 pg/kg body weight/day for the unshelled non-marketable beans. Those dietary intakes appeared to be by far lower than the Tolerable Daily Intake set by the Scientific Committee o Food (5000 pg/kg body weight/day). However, in view of the toxicity of OTA, it is imperative to foster best practices of harvesting, pod breaking, drying and storage of the beans for the total elimination of OTA from Ivorian cocoa beans.</p>

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

2018 ◽  
Vol 22 (1) ◽  
pp. 33-42
Author(s):  
◽  
Tajuddin Bantacut ◽  
Sapta Raharja
Keyword(s):  
System Approach ◽  
Added Value ◽  
Assessment Criteria ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Bayes Method ◽  
Cocoa Products ◽  
Processed Products ◽  
Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

Determination of ochratoxin A in wine by direct analysis in real time-tandem mass spectrometry

2017 ◽  
Vol 35 (2) ◽  
pp. 185 ◽  
Author(s):  
Xiaoming GONG ◽  
Ronghui MA ◽  
Hongtao WANG ◽  
Liqiang GUO ◽  
Kai LI ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Tandem Mass Spectrometry ◽  
Real Time ◽  
Ochratoxin A ◽  
Direct Analysis ◽  
Tandem Mass
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