Occurrence of ochratoxin A and ochratoxin B in commercial coffee in Vietnam and Thailand

Wongworapat, Kraisate; Ho, Mi Huynh Tu; Soontornjanagit, Manita; Kawamura, Osamu

doi:10.2520/myco.66.1

Cited by 6 publications

(4 citation statements)

References 16 publications

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“…Since all 7 samples were supplied by the same manufacturer, it is possible that they were produced from a single batch of contaminated coffee. These results agree with those reported by majority of other authors: range 0.17–6.29 µg/kg, i.e., below the EC accepted limit [ 22 , 32 , 36 , 37 ]. However, Jonatova et al [ 25 ] reported somewhat wider range from 0.2 to 12.8 µg/kg (average 2.9 µg/kg), what means that the most contaminated samples exceeded the limit.…”

Section: Resultssupporting

confidence: 93%

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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Section: Resultssupporting

confidence: 93%

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

et al. 2021

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“…Under specific culture conditions, such as high sucrose (32%) in 2% yeast extract solution, levels of OTB and OTA production are comparable [ 24 ]. However, higher OTA than OTB concentrations have been detected in products such as cereals, cacao, and coffee [ 25 ]. In a few cases, such as in 11 of 20 samples of red wine from Spain, the OTB production level was found to be higher than that of OTA [ 26 ].…”

Section: Discussionmentioning

confidence: 99%

The Mechanism of Ochratoxin Contamination of Artificially Inoculated Licorice Roots

Elamin

Enomoto

Watanabe

et al. 2023

Toxins

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Ochratoxin (OT) contamination of medicinal herbs is a serious threat to human health. This study was performed to investigate the mechanism of OT contamination of licorice (Glycyrrhiza sp.) root. Licorice root samples were cut into eight parts, which were placed separately on sucrose-free Czapek Dox agar medium, inoculated with the spores of ochratoxigenic Aspergillus westerdijkiae. After incubation for 10 and 20 days, the OT contents of the samples were determined by high-performance liquid chromatography, and microtome sections prepared from the samples were analyzed by desorption electrospray ionization tandem mass spectrometry, to visualize OT localization. The same sections were further examined by light microscopy and scanning electron microscopy, to investigate the path of fungal mycelial penetration of the inner roots. OT concentrations tended to increase from the upper- to the middle-root parts. OTs were located in cut areas and areas of cork layer damage; they were not present in the undamaged cork layer, indicating that the structure of this layer prevents OT contamination of the licorice root.

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“…The most common method for the simultaneous determination of ochratoxin A and B is high performance liquid chromatography (HPLC) coupled with fluorescence detection (FD) [15][16][17][18][19][20][21] or mass spectrometry [22][23][24]. Besides common ELISA methods with spectrophotometric detection, immunosensors have recently become the subject of interest [25,26].…”

Section: Introductionmentioning

confidence: 99%

“…Besides common ELISA methods with spectrophotometric detection, immunosensors have recently become the subject of interest [25,26]. The largest extent of published works involves immunoaffinity columns [15,16,27] for sample preparation, often used in food control laboratories and routine practice. Immunoaffinity-based solid phase extraction (SPE) off-line coupled to HPLC-FD has been adopted as standard by authorities, particularly official method AOAC 2001.01 for wine and beer [28].…”

Section: Introductionmentioning

confidence: 99%

Determination of Ochratoxin A and Ochratoxin B in Archived Tokaj Wines (Vintage 1959–2017) Using On-Line Solid Phase Extraction Coupled to Liquid Chromatography

Kholová

Lhotská

Uhrová

et al. 2020

Toxins

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According to the EU legislation, ochratoxin A contamination is controlled in wines. Tokaj wine is a special type of sweet wine produced from botrytized grapes infected by “noble rot” Botrytis cinerea. Although a high contamination was reported in sweet wines and noble rot grapes could be susceptible to coinfection with other fungi, including ochratoxigenic species, no screening of Tokaj wines for mycotoxin contamination has been carried out so far. Therefore, we developed an analytical method for the determination of ochratoxin A (OTA) and ochratoxin B (OTB) involving online SPE coupled to HPLC-FD using column switching to achieve the fast and sensitive control of mycotoxin contamination. The method was validated with recoveries ranging from 91.6% to 99.1% with an RSD less than 2%. The limits of quantification were 0.1 and 0.2 µg L−1 for OTA and OTB, respectively. The total analysis time of the online SPE-HPLC-FD method was a mere 6 min. This high throughput enables routine analysis. Finally, we carried out an extensive investigation of the ochratoxin contamination in 59 Slovak Tokaj wines of 1959–2017 vintage. Only a few positives were detected. The OTA content in most of the checked wines did not exceed the EU maximum tolerable limit of 2 µg L−1, indicating a good quality of winegrowing and storing.

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Occurrence of ochratoxin A and ochratoxin B in commercial coffee in Vietnam and Thailand

Cited by 6 publications

References 16 publications

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

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

The Mechanism of Ochratoxin Contamination of Artificially Inoculated Licorice Roots

Determination of Ochratoxin A and Ochratoxin B in Archived Tokaj Wines (Vintage 1959–2017) Using On-Line Solid Phase Extraction Coupled to Liquid Chromatography

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