Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans

Oliveira, Gislaine; Silva, Daiani Maria da; Pereira, Rosemary Gualberto Fonseca Alvarenga; Paiva, Leandro Carlos; Prado, Guilherme; Batista, Luís Roberto

doi:10.1016/j.foodcont.2013.06.014

Cited by 44 publications

(28 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(2013) studied the effects of roasting and particle size on the residue concentration of OTA in roasted and ground coffee. The beans were roasted to three levels (light, medium, and dark) and ground into three types (fine, medium, and coarse) after an incubation period.…”

Section: Resultsmentioning

confidence: 99%

“…The beans were roasted to three levels (light, medium, and dark) and ground into three types (fine, medium, and coarse) after an incubation period. The combination of dark roast and coarse particle size had the lowest concentration of OTA, 3.06 mg/kg with a 97.17% reduction (Oliveira et al., 2013). …”

Section: Resultsmentioning

confidence: 99%

“…The combination of the three treatments eliminated about 50% of the toxin from whole beans, and OTA was removed by 45% from beans by cooking (Iha et al, 2009). Oliveira et al (2013) studied the effects of roasting and particle size on the residue concentration of OTA in roasted and ground coffee. The beans were roasted to three levels (light, medium, and dark) and ground into three types (fine, medium, and coarse) after an incubation period.…”

Section: As Shown Inmentioning

confidence: 99%

See 2 more Smart Citations

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

Mansouri-Nasrabadi

Milani

Nazari

2018

Food Science & Nutrition

View full text Add to dashboard Cite

In this research, effects of washing and cooking processes on the decrease in ochratoxin A (OTA) residue in rice were investigated. Rice samples were washed one, two, and three times in the washing stage. Results showed that the washing stage was effective on OTA residue as 42.68% of OTA was removed. In the cooking stage, the effects of boiling time, salt content, and water‐to‐rice ratio on OTA residue were studied employing response surface methodology (RSM). The results showed that time and salt content, interaction between time and salt content, and interaction between salt content and water‐to‐rice ratio were effective on the amount of OTA residue. According to the results, the optimum levels for boiling time, salt content, and water‐to‐rice ratio were 9.6 min, 3.5% salt, and 4:1, respectively. At these conditions, 76% of the OTA in rice was reduced.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: As Shown Inmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

Mansouri-Nasrabadi

Milani

Nazari

2018

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…According to the Brazilian Ministry of Health, the maximum allowable limit of OTA in roasted coffee (beans or ground) is 10 μg/kg (Brazil, 2011). Assuming that the roasting process causes a decline in the residual values of OTA in coffee (Oliveira, Silva, Pereira, & Paiva, 2013), it is possible that higher residual OTA levels occur in raw coffee beans.…”

Section: Analysis Of the Concentration Of Ochratoxin A In Processedmentioning

confidence: 99%

Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A

Sousa

Batista

Passamani

et al. 2018

Journal of Food Safety

View full text Add to dashboard Cite

The coffee bean is sensitive to contamination with ocratoxigenic fungi; temperature influences the growth, and germination of these fungi, as well as the fungal toxins produced. The objectives of this study were to assess the distribution of toxigenic species, analyze the concentration of ochratoxin A (OTA) in Arabica coffee beans, and aplicate a mathematical model that considers the influence of actual temperature to predict the effects of projected temperature increase on OTA production. This toxin was, however, not detected in any of the coffee bean species analyzed here. The species with the highest incidence were Aspergillus niger and Aspergillus ochraceus. The results of the mathematical model demonstrated the influence of temperature on the production of the toxin. This information indicates the distribution of toxigenic fungal species in the regions of coffee cultivation in Minas Gerais, and thus, will assist the producers in adopting preventive measures. Practical applications Brazil is the largest coffee producer and exporter, which makes it a leader in the global coffee market; the state of Minas Gerais is responsible for 50% of this production. Following the global trend, Brazil has regulated the maximum permissible limit for ochratoxin A in coffee beans. This has led to a great interest in monitoring fungi and toxin production, mainly during the postharvest stage in the coffee cultivation regions of Brazil. Preventive measures can aid in the safe production of coffee beans, and the use of mathematical models capable of predicting the growth and production of fungal toxins are fundamental to informing the producers of the most favorable conditions in terms of temperature, as well as increases in ambient temperature, in specific regions of interest.

show abstract

“…The method of Oliveira et al (2013) was utilized in the study with few modifications. Twenty grams of coffee samples was placed in a 500 mL Erlenmeyer flask and soaked in 200 mL of 3% methanol: Sodium bicarbonate (1:1, v/v) solution.…”

Section: Ochratoxin a Analysismentioning

confidence: 99%

Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

Barcelo

Chua-Barcelo

Álvarez

2017

Emir. J. Food Agric

View full text Add to dashboard Cite

Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans

Cited by 44 publications

References 28 publications

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A

Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

Contact Info

Product

Resources

About