Effect of operating conditions on ochratoxin A extraction from roasted coffee

Mounjouenpou Pauline, Durand Noël, Guyot Bernard, Guiraud Marie-Paule. 2007. Effect of operating conditions on ochratoxin A extraction from roasted coffee. Food Additives and Contaminants, 24 (7) : 730-734.

Résumé : Operating conditions affect ochratoxin A (OTA) extraction from roasted coffee. The OTA content found in the beverage can thus be greater than that found in the roasted coffee used to prepare it. Three extraction parameters were studied for roasted coffee: type of extraction solvent (alkaline, neutral, acid), temperature (ambient temperature/23°C, 60°C and 85°C), and extraction time (5, 20, 30, 40, 50, 60 and 80 min). The alkaline solvent used in the method recommended by the European Union extracted OTA better, but a maximum content was obtained at 60°C after 50 min. At least a 100% improvement in extraction was obtained when compared with the European Union usual quantification method that is carried out at ambient temperature. It turned out that the OTA extraction parameters for roasted coffee, as defined by that method, were not optimum and needed to be modified. These results were verified in double-extraction experiments showing that OTA is not completely extracted by this method. Confirmation was obtained by comparison of extraction methods on several commercial samples of roasted coffee.

Mots-clés Agrovoc : fève de café, ochratoxine

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

• Mounjouenpou Pauline, IRAD (CMR)
• Durand Noël, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-1627-6848
• Guyot Bernard, CIRAD-PERSYST-UMR Qualisud (FRA)
• Guiraud Marie-Paule, UM2 (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/548883/)

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