Ochratoxigenic fungi and ochratoxin A in cocoa during farm processing

Copetti, Marina Venturini; Pereira, José; Iamanaka, Beatriz Thie; Pitt, John I.; Taniwaki, Marta Hiromi

doi:10.1016/j.ijfoodmicro.2010.07.031

Cited by 83 publications

(61 citation statements)

References 23 publications

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“…DTA is known for its carcinogenic, nephrotoxic, teratogenic, genotoxic, and immunotoxic properties in animal cells (Onternational Agency for Research on Cancer, 1993 (Tafuri et al, 2004), and in Brazilian cocoa beans (Copetti et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

et al. 2018

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This work aimed to evaluate the performance of different drying methods in the development of phenolic compounds, methylxanthines, and antioxidant activity in cocoa bean and to evaluate the presence of ochratoxin A (DTA). Antioxidant activity was determined using DPPH, FRAP, DRAC and β-carotene-linoleic acid assays. Phenolic compounds and methylxanthines were determined using high-performance liquid chromatography with an ultraviolet detector (HPLC-UV). DTA was determined by ultra-performance liquid chromatography with fluorescence detection (UPLC-FLR). Ot was found that during cocoa drying, there was a reduction in antioxidant activity with reduced phenolic compound content (0.04 mg.g -1 of catechin before drying to 0.02 mg.g -1 after drying) and reduced methylxanthines (19.44 mg.g -1 of theobromine before drying to 11.71 mg.g -1 after drying). Dnly one sample showed contamination by DTA (7.1 μg.kg -1). The traditional drying method showed the highest conservation of antioxidant activity and methylxanthine and phenolic compound content.

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Section: Introductionmentioning

confidence: 99%

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

et al. 2018

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“…The authors observed aflatoxins in 80% of the examined samples. A strong relationship was observed between the occurrence of ochratoxigenic fungi and the ochratoxin A content in the chocolate samples [3,13,23]. One hundred and seventy-nine, out of the 300 samples analyzed, were positive for ochratoxin A contamination, representing 60% of the purchased products marketed in Italy [2].…”

Section: Mycotoxin Contents Of Localmentioning

confidence: 91%

“…Aflatoxins, like most of the mycotoxins, are stable compounds. These are not completely destroyed during most food processing operations and lead to the contamination of finished chocolates [13][14][15][16]. Ochratoxin A (OTA) is a mycotoxin produced by secondary metabolism of many filamentous species belonging to the genera Aspergillus and Penicillium.…”

Section: Introductionmentioning

confidence: 99%

Incidence of Mycotoxins in Local and Branded Samples of Chocolates Marketed in Pakistan

Naz

Kashif

Kanwal

et al. 2017

Journal of Food Quality

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The present overview was intended to evaluate the degree of total aflatoxins and ochratoxin A contamination in different samples of bitter, dark, milk, and white chocolates marketed in Pakistan. For that exploration, two hundred ( = 200) samples of chocolates, 100 branded and 100 local, were analyzed for mycotoxins profile by HPLC-FLD. The outcomes firmly sustained that the majority of the samples were contaminated with aflatoxins and ochratoxin A. The incidence of total aflatoxins and ochratoxin A in branded samples was 83% and 90%, whereas the local samples showed 91% and 97% contamination, respectively. The highest amount of total aflatoxins was found in branded dark chocolates, that is, 2.27 g/kg, and maximum ochratoxin A level was detected white chocolates (2.06 g/kg). On average, the local white chocolates and dark chocolates faced the highest level of total aflatoxins (3.35 g/kg) and ochratoxin A (3.48 g/kg), respectively. The local samples of chocolates were more contaminated with mycotoxins as compared to branded ones accredited to the lack of quality control and quality assurance during the manufacturing as well as packing processes. In recent years, consumption of chocolate is rapidly increasing especially by young generation, so monitoring of mycotoxin occurrence in them is a matter of great concern and more studies are required to comprehend the production of mycotoxins in these products.

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“…To guarantee the sanitary quality of cocoa, it is important for the cocoa producing countries to develop post-harvesting treatment guidelines to minimize OTAcontamination in cocoa. Indeed, analysis of cocoa bean samples from different producing countries revealed varying levels of OTA contamination between regions and even within the same area (Amézquetâ et al, 2005;Dongo et al, 2008;Copetti et al, 2010). Côte d'Ivoire is the largest cocoa-producing country (1,450,000 tons in 2012) and the 8 th largest coffee-producing country in the world.…”

Section: Introductionmentioning

confidence: 99%

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

Manda¹,

Adepo²,

NgbÃ³

et al. 2016

J. Toxicol. Environ. Health Sci.

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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 ochratoxin A in 87 samples by high-performance liquid chromatography with fluorescence detection. Coffee samples contained an average of 4.0 ± 3.4 µg/kg ochratoxin A and cocoa-based industrial products 0.9 ± 0.6 µg/kg. OTA intakes were assessed using data obtained from the analysis and the estimated Ivorian adult daily consumptions. The average estimated intake for the Ivorian population is 0.15 ng/kg bw/d for coffee and 0.02 ng/kg bw/d for cocoa, lower than the tolerable daily intakes of 5 and 14 ng/kg bw/d, respectively set by the European Commission and World Health Organization. However, in view of the toxicity of OTA, it is imperative to establish legislation on mycotoxin in Côte d'Ivoire

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Ochratoxigenic fungi and ochratoxin A in cocoa during farm processing

Cited by 83 publications

References 23 publications

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

Incidence of Mycotoxins in Local and Branded Samples of Chocolates Marketed in Pakistan

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

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