Ochratoxin A on Green Coffee: Influence of Harvest and Drying Processing Procedures
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- 作者：Maria Heloisa Paulino De Moraes and Rosa Helena Luchese
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：September 10, 2003
- 年：2003
- 卷：51
- 期：19
- 页码：5824 - 5828
- 全文大小：76K
- 年卷期：v.51,no.19(September 10, 2003)
- ISSN：1520-5118
文摘
Ochratoxin A is a metabolite produced by Aspergillus and Penicillium species that is nephrotoxicand possibly carcinogenic to humans. The aim of this study was to evaluate ochratoxin A contaminationin green coffee obtained by different harvesting and drying operations and from fruits of differentripening stages in order to identify hazards. The research was directed to coffees from the highlandarea of Rio de Janeiro state (Brazil), which is traded in the domestic market. Twenty-two out of 54samples contained ochratoxin A at levels ranging from 0.3 to 160 
g/kg. Ochatoxin A contaminationlevels between different ripe stage fruits were not significant (P > 0.05). "Varrição" coffee, consistingof fruits that fell from the tree spontaneously and stayed longer on the ground before being harvested,was the most contaminated. Eleven out of 14 samples of varrição coffee were contaminated. Threeout of 10 samples from the northwestern region of the state were positive for ochratoxin at levelsranging from 10.1 to 592 g/kg. The contaminated samples had in common the fact that they wereharvested directly from the soil.Keywords: Ochratoxin A; critical control points; green coffee processing
g/kg. Ochatoxin A contaminationlevels between different ripe stage fruits were not significant (P > 0.05). "Varrição" coffee, consistingof fruits that fell from the tree spontaneously and stayed longer on the ground before being harvested,was the most contaminated. Eleven out of 14 samples of varrição coffee were contaminated. Threeout of 10 samples from the northwestern region of the state were positive for ochratoxin at levelsranging from 10.1 to 592 g/kg. The contaminated samples had in common the fact that they wereharvested directly from the soil.Keywords: Ochratoxin A; critical control points; green coffee processing