The impact of roasting on the ochratoxin A content of coffee

Suarez Quiroz Mirna Leonor, De Louise Béatrice, Gonzalez Rios Oscar, Barel Michel, Guyot Bernard, Schorr-Galindo Sabine, Guiraud Joseph-Pierre. 2005. The impact of roasting on the ochratoxin A content of coffee. International Journal of Food Science and Technology, 40 (6) : 605-611.

Résumé : Roasting coffee led to a drop in the ochratoxin A (OTA) concentration, as measured by the reference method, especially for dark type roasts. The way the beverage was prepared also affected the OTA content, which could paradoxically be higher than that of the initial roasted coffee. Assays on the thermal stability of pure OTA showed that it ought to be found in larger quantities in roasted coffee. This suggested that OTA was masked by reactions with the substrate during roasting. The absence of OTA in green coffee is therefore the best guarantee of safety.

Mots-clés Agrovoc : ochratoxine, fève de café, café, Coffea arabica

Mots-clés géographiques Agrovoc : Mexique

Classification Agris : Q03 - Contamination et toxicologie alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

• Suarez Quiroz Mirna Leonor, CIRAD-CP-CAFE (FRA)
• De Louise Béatrice, UM2 (FRA)
• Gonzalez Rios Oscar, CIRAD-CP-CAFE (FRA)
• Barel Michel, CIRAD-CP-CACAO (FRA)
• Guyot Bernard, CIRAD-CP-CAFE (FRA)
• Schorr-Galindo Sabine, UM2 (FRA)
• Guiraud Joseph-Pierre, UM2 (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/526331/)

Métriques

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