Incidência de ocratoxina A em café torrado e moído e em café solúvel consumido na cidade de Belo Horizonte, MG

Prado, Guilherme; Oliveira, M. S. de; Abrantes, Fabiana Moreira; Santos, L. G. dos; Veloso, Thais Silva; Barroso, R. E. de S.

doi:10.1590/s0101-20612000000200012

Cited by 27 publications

(28 citation statements)

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“…Change of extraction solvent could improve the pattern, and further study was able to achieve OTA recovery of 87.94 % in green coffee using 0.1 M fosforic acid and dichlorometane (Ribeiro et al, 2005). Prado et al (2000) obtained OTA recoveries of 80 and 82 % by HPLC in roasted and instant coffees, respectively, using methanol -3 % sodium bicarbonate (1:1, v/v). Leoni et al (2000) reported values of 99.7 % in roasted coffee and 98 % in instant coffee by HPLC, using 1 % sodium bicarbonate solution.…”

Section: Resultsmentioning

confidence: 98%

“…The maximum limit of OTA has been set in several countries with values ranging from 0.5 to 5 µg/kg for baby food, 5 µg/kg for cereals, 3 µg/kg for cereals products and 5 a 300 µg/kg for animal feed (Commission Regulation, 2002;Berg, 2003;Fonseca, 2005). In Brazil, a specific guideline for OTA has not been established even for food or feed (Prado et al, 2000;Fonseca, 2005). Regarding the fact that contamination of commodities by ochratoxin A is unavoidable, the effectiveness of its control depends on a rigorous monitoring program.…”

Section: Introductionmentioning

confidence: 99%

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A comparison between enzyme immunoassay and HPLC for ochratoxin A detection in green, roasted and instant coffee

Fujii

Ono

Ribeiro

et al. 2007

Braz. arch. biol. technol.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

A comparison between enzyme immunoassay and HPLC for ochratoxin A detection in green, roasted and instant coffee

Fujii

Ono

Ribeiro

et al. 2007

Braz. arch. biol. technol.

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“…[2][3][4][5][6] This mycotoxin has been found in food commodities such as cereals, oleaginous seeds, wine, meat, cocoa, spices, dried fruits, grapes, beer, green, roasted and instant coffee. [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23] Once OTA is formed, it survives in most of food-processing steps, such as cooking, fermenting and roasting, as in the case of coffee beans. Roasted coffee produces the most different results in terms of OTA stability, since losses were reported in the range of 0-100%.…”

Section: Introductionmentioning

confidence: 99%

“…26,27 Several techniques have been described for determining OTA in food matrix using thin-layer chromatography (TLC), gas chromatography (GC), enzyme-linked immunosorbent assay (ELISA), high performance liquid chromatography with fluorescence detector (HPLC-FLD) and liquid chromatography-mass spectroscopy (LC/ MS). 7,16,19,[28][29][30][31] The Official Methods of Analysis of AOAC International (AOAC) recomends a method for the determination of OTA is based on TLC and HPLC-FLD. Method proposed by Ministério da Agricultura, Pecuária e Abastecimento (MAPA) is based on HPLC--FLD.…”

Section: Introductionmentioning

confidence: 99%

Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS)

et al. 2012

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Recebido em 19/1/11; aceito em 21/5/11; publicado na web em 22/7/11 A method using LC/ESI-MS/MS for the quantitative analysis of Ochratoxin A in roasted coffee was described. Linearity was demonstrated (r = 0.9175). The limits of detection and quantification were 1.0 and 3.0 ng g -1 , respectively. Trueness, repeatability and intermediate precision values were 89.0-108.8%; 2.4-13.7%; 12.5-17.8%, respectively. To the best of our knowledge, this is the first report in which Ochratoxin A in roasted coffee is analysed by LC/ESI-MS/MS, contributing to the field of mycotoxin analysis, and it will be used for future production of Certified Reference Material.

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“…Mais recentemente foram descritas evidências de uma possível correlação entre ocratoxina A e desenvolvimento de tumores do trato urinário de seres humanos na Bulgária (PRADO et al, 2000).…”

Section: Introductionunclassified

Isolamento de fungos associados a grãos de café cv. Iapar 59 de origem de solo e árvore em diferentes tempos de colheita

Bozza¹,

Tralamazza²,

Reynaud³

et al. 2009

Ciênc. Tecnol. Aliment.

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Durante muito tempo, o Brasil foi considerado como o maior produtor de café, sendo este café consumido pelo mercado, independente da sua preferência. Enquanto isso, outros países, como a Colômbia, investiram em qualidade e marketing, conseguindo uma maior valorização em relação ao café brasileiro, considerado de uma qualidade única e baixa (CARVALHO, 2001).O tempo de permanência dos frutos no chão está relacionado com o aumento na porcentagem de fungos encontrados no interior dos grãos (KRUG, 1940). Além da presença dos fungos, outros fatores alteram a qualidade da bebida, tais como: umidade, temperatura, altitude, tipo de solo, pluviosidade, estágio do fruto quando a colheita é realizada, processo de fermentação, entre outros de menor importância (KRUG, 1947).Os fungos também podem produzir metabólitos tóxicos quando estão se multiplicando nos alimentos. Estes metabólitos recebem a denominação genérica de "micotoxinas" e correspondem a produtos metabólicos secundários que, quando ingeridos com os alimentos, causam alterações AbstractBrazil is losing space in the international market due to the worsening in the quality of the coffee. The toxic substances released by fungi besides altering the quality of the drink, can also be harmful to the consumers' health. The purpose of this work was the isolation of fungi from coffee beans of the variety IAPAR 59 to analyze their effect on the quality of the drink. Grains were harvested from trees and were picked from the ground at different times (0, 30, 60, 90, and 120 days). The isolation of the fungi was made by the method "Pour-plate", and the Microcultive and Electronic Scanning Microscopy (MEV) was used to identify the fungi. There was a significant difference in the absolute number of fungi found in grains from trees (5393) in relation to the grains picked from the ground (1523). Seven genera were identified: Absidia, Acremonium, Aspergillus, Fusarium, Mucor, Paecilomyces e Penicillium. High levels of Ochratoxin A in some samples of coffee were identified. The drink lost quality according to the harvest time and the period the beans were left in the ground. In order to guarantee a better quality of the drink, it is recommended avoiding leaving the beans in their places of origin for too long before harvesting

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Incidência de ocratoxina A em café torrado e moído e em café solúvel consumido na cidade de Belo Horizonte, MG

Cited by 27 publications

References 0 publications

A comparison between enzyme immunoassay and HPLC for ochratoxin A detection in green, roasted and instant coffee

A comparison between enzyme immunoassay and HPLC for ochratoxin A detection in green, roasted and instant coffee

Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS)

Isolamento de fungos associados a grãos de café cv. Iapar 59 de origem de solo e árvore em diferentes tempos de colheita

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