TY - JOUR
T1 - Influence of roasting and different brewing processes on ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD)
AU - Agozzino, Pasquale
AU - Avellone, Giuseppe
AU - Di Bella, Giuseppa Di
AU - Agozzino, Pasquale
AU - La Pera, Lara
AU - Avellone, Giuseppe
AU - Dugo, Giacomo
AU - Lo Turco, Vincenzo Lo
PY - 2008
Y1 - 2008
N2 - A rapid and reliable procedure has been developed for the determination of ochratoxin A (OTA) in green androasted coffee. The method consists of extraction of the sample with methanol–5% aqueous sodium hydrogencarbonate/1% PEG8000 (20:80), followed by immunoaffinity column (IAC) clean-up and, finally, highperformanceliquid chromatography (HPLC) determination with fluorimetric detection. Mean recoveries forgreen and roasted coffee spiked at different levels ranging from 94 and 105% were obtained. The limit ofdetermination (S/N¼3) was 0.032 ng g 1 and the precision (within-laboratory relative standard deviation) was6%. The method described has been used to assess the influence of roasting and different brewing processes onOTA content in commercial lots of green and roasted coffee. The results provided evidence that roasting led to asignificant drop on OTA levels (65–100%). Also, the way coffee is prepared affects the OTA content: brewingusing a Moka Express (Italian coffee) led to a significant reduction of OTA concentration (50–75%) since hotwater stays in contact with coffee for a short time. On the contrary, Turkish coffee-making (infusion for about10 min) cause poor reduction in OTA.
AB - A rapid and reliable procedure has been developed for the determination of ochratoxin A (OTA) in green androasted coffee. The method consists of extraction of the sample with methanol–5% aqueous sodium hydrogencarbonate/1% PEG8000 (20:80), followed by immunoaffinity column (IAC) clean-up and, finally, highperformanceliquid chromatography (HPLC) determination with fluorimetric detection. Mean recoveries forgreen and roasted coffee spiked at different levels ranging from 94 and 105% were obtained. The limit ofdetermination (S/N¼3) was 0.032 ng g 1 and the precision (within-laboratory relative standard deviation) was6%. The method described has been used to assess the influence of roasting and different brewing processes onOTA content in commercial lots of green and roasted coffee. The results provided evidence that roasting led to asignificant drop on OTA levels (65–100%). Also, the way coffee is prepared affects the OTA content: brewingusing a Moka Express (Italian coffee) led to a significant reduction of OTA concentration (50–75%) since hotwater stays in contact with coffee for a short time. On the contrary, Turkish coffee-making (infusion for about10 min) cause poor reduction in OTA.
KW - brewing methods
KW - coffee
KW - high-performance liquid chromatography-fluorescence detection
(HPLC-FLD)
KW - ochratoxin A
KW - brewing methods
KW - coffee
KW - high-performance liquid chromatography-fluorescence detection
(HPLC-FLD)
KW - ochratoxin A
UR - http://hdl.handle.net/10447/39387
M3 - Article
VL - 25
SP - 1257
EP - 1263
JO - FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT
JF - FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT
SN - 1944-0049
ER -