Natural Occurrence of Ochratoxin A and Antioxidant Activities of Green and Roasted Coffees and Corresponding Byproducts

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• 作者：Aurora Napolitano ; Vincenzo Fogliano ; Alessio Tafuri ; Alberto Ritieni
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：December 12, 2007
• 年：2007
• 卷：55
• 期：25
• 页码：10499 - 10504
• 全文大小：232K
• 年卷期：v.55,no.25(December 12, 2007)
• ISSN：1520-5118

文摘

Ochratoxin A is an important mycotoxin that can enter the human food chain in cereals, wine, coffee, spices, beer, cocoa, dried fruits, and pork meats. Coffee is one of the most common beverages and, consequently, it has a potential risk factor for human health related to ochratoxin A exposure. In this study, coffee and corresponding byproducts from seven different geographic regions were investigated for ochratoxin A natural occurrence by HPLC-FLD, nutritional characterization, and antioxidant activities by spectrophotometric assay. The research focused on composition changes in coffee during the processing step “from field to cup”. Costa Rica and Indian green coffees were the most contaminated samples, with 13 and 11 µg/kg, respectively, while the Ethiopian coffee was the least contaminated, with 3.8 µg/kg of ochratoxin A. The reduction of ochratoxin A contamination during the roasting step was comparable for any samples that were considered under the recommended level of 4 µg/kg. Total dietary fibers ranged from 58.7% for Vietnam and 48.6% for Ivory Coast in green coffees and ranged from 58.6% for Costa Rica to 61.2% for India in roasted coffee. Coffee silverskin byproduct obtained from Ivory Coast was the highest, with 69.2 and 64.2% of insoluble dietary fibers, respectively.