Assessment of Ochratoxin A intake due to consumption of coffee and cocoa derivatives marketed in Abidjan (Cte dIvoire)

Manda, Pierre; Adepo, Aholia Jean Baptiste; NgbÃ, Jean Verdier; Dano, DjÃ©djÃ© SÃ©bastien

doi:10.5897/jtehs2016.0366

J. Toxicol. Environ. Health Sci.

2016

DOI: 10.5897/jtehs2016.0366

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Assessment of Ochratoxin A intake due to consumption of coffee and cocoa derivatives marketed in Abidjan (Cte dIvoire)

Pierre Manda¹,

Aholia Jean Baptiste Adepo²,

Jean Verdier NgbÃ³

et al.

Abstract: Ochratoxin A is a mycotoxin produced by moulds belonging to the Aspergillus and Penicillium species, and is a common contaminant of various food products. Ochratoxin A is known for its nephrotoxic and carcinogenic effects; protective actions to protect consumer health must be established. The aim of this study was to assess the level of contamination of manufactured coffee and cocoa-based products marketed in Abidjan to estimate ochratoxin A intake related to the consumption of these goods. We quantified ochra… Show more

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Cited by 4 publications

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Post-harvest practices linked with ochratoxin A contamination of coffee in three provinces of Cordillera Administrative Region, Philippines

Barcelo

2017

Food Additives & Contaminants: Part A

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One of the emerging concerns in the Cordillera Administrative Region, Philippines is ochratoxin A (OTA) contamination in coffee. During 2015 to 2016, a total of 51 Arabica (Coffea arabica) coffee samples from Benguet province and 71 Robusta (Coffea canephora var. Robusta) coffee samples from the provinces of Ifugao and Kalinga were analysed for OTA contamination. The OTA-producing fungal contaminants during drying and storage of Arabica and Robusta coffee were Aspergillus niger and Aspergillus ochraceus. Ochratoxin A was more commonly detected in Robusta coffee (36.6%) than in Arabica coffee (21.6%). Among the contaminated samples, Robusta coffee cherries in the drying yard had the highest mean OTA level (120.2 μg kg, n = 10) while roasted Robusta coffee beans had the lowest mean level (4.8 μg kg, n = 9). The onset of contamination of Arabica coffee occurred during storage, with a mean OTA level of 46.7 μg kg (n = 9). Roasted coffee had lower OTA content although five samples had levels >5.0 μg kg. Pearson Chi-square analysis (χ) and Fisher's exact test revealed that several post-harvest practices involving non-removal of the husk or hull and mixing of defective coffee were significantly associated with the occurrence of OTA during drying and storage (p < 0.05). No significant associations, however, were identified during roasting. This study suggests that the post-harvest practices in Cordillera Administrative Region should focus on the removal of defective coffee in all stages of post-harvest and rapid reduction of moisture content particularly during drying.

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Post-harvest practices linked with ochratoxin A contamination of coffee in three provinces of Cordillera Administrative Region, Philippines

Barcelo

2017

Food Additives & Contaminants: Part A

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Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey

Yurdakul

Kocasari

Yalçin

et al. 2019

Uludağ Üniversitesi Veteriner Fakültesi Dergisi

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The aim of this study was to investigate the occurrence and levels of ochratoxin A (OTA) in coffee (roasted and instant), dried grapes and grape pekmez samples consumed in Burdur city markets. During 2015, a total of 86 samples including 43 coffee (30 instant coffee and 13 roasted coffee), 17 dried grapes and 26 grape pekmez were randomly collected from different markets of Burdur. The occurrence and contamination levels of OTA in the samples were investigated by the competitive enzyme-linked immunoabsorbent assay (ELISA) method. OTA was detected in 24 (55 %) coffee samples (13 roasted coffee and 11 instant coffee samples) and in 1 (3 %) grape pekmez samples. The range OTA levels were 8.34 and 22.54 µg/kg in coffee samples and 20.48 µg/kg in one grape pekmez sample, respectively. The highest recorded OTA concentration was 22.54 µg/kg in instant coffee. Furthermore, 13 roasted coffee, 11 instant coffee and 1 grape pekmez samples were contaminated at levels above the Turkish legal limits of 5 µg/kg,10 µg/kg and 2 µg/kg, respectively. In contrast, OTA was not detected in all dried grape samples. It is concluded that the occurrence of OTA, coffee samples, in particular may be considered as a possible hazard for public health.

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Ochratoxin A and 2′R-Ochratoxin A in Selected Foodstuffs and Dietary Risk Assessment

et al. 2021

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The aim of this study was to estimate the contamination of grain coffee, roasted coffee, instant coffee, and cocoa purchased in local markets with ochratoxin A (OTA) and its isomerization product 2′R-ochratoxin A (2′R-OTA), and to assess risk of dietary exposure to the mycotoxins. OTA and 2′R-OTA content was determined using the HPLC chromatography with immunoaffinity columns dedicated to OTA. OTA levels found in all the tested samples were below the maximum limits specified in the European Commission Regulation EC 1881/2006. Average OTA concentrations calculated for positive samples of grain coffee/roasted coffee/instant coffee/cocoa were 0.94/0.79/3.00/0.95 µg/kg, with the concentration ranges: 0.57–1.97/0.44–2.29/0.40–5.15/0.48–1.97 µg/kg, respectively. Average 2′R-OTA concentrations calculated for positive samples of roasted coffee/instant coffee were 0.90/1.48 µg/kg, with concentration ranges: 0.40–1.26/1.00–2.12 µg/kg, respectively. In turn, diastereomer was not found in any of the tested cocoa samples. Daily intake of both mycotoxins with coffee/cocoa would be below the TDI value even if the consumed coffee/cocoa were contaminated with OTA/2′R-OTA at the highest levels found in this study. Up to now only a few papers on both OTA and 2′R-OTA in roasted food products are available in the literature, and this is the first study in Poland.

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Assessment of Ochratoxin A intake due to consumption of coffee and cocoa derivatives marketed in Abidjan (Cte dIvoire)

Cited by 4 publications

References 25 publications

Post-harvest practices linked with ochratoxin A contamination of coffee in three provinces of Cordillera Administrative Region, Philippines

Post-harvest practices linked with ochratoxin A contamination of coffee in three provinces of Cordillera Administrative Region, Philippines

Survey of Ochratoxin A in coffee, dried grapes and grape pekmez samples in Burdur, Turkey

Ochratoxin A and 2′R-Ochratoxin A in Selected Foodstuffs and Dietary Risk Assessment

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