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The presence of ochratoxin A (OTA), a mycotoxin with carcinogenic properties, was analyzed in the beans of Theobroma cacao L. "trinitario cacao" from the collection center of Pisana*a Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002. Jardín Botánico. Lima-Perú. nozjuli@gmail.com b Facultad de Odontología, Universidad Nacional Mayor de San Marcos, Av. Germán Amézaga 375, Cercado de Lima. Lima-Perú. c Facultad de Ciencias, Universidad Nacional de Ingeniería, Av. Túpac Amaru 210, Lima 25, Perú. Norma Ramos, Américo Castro, Miguel Félix, Félix Milla, Raúl Soria, Mario Alcarraz, Donald Ramos... 478 Rev Soc Quím Perú. 84(4) 2018 Tingo Maria, of the San Martin Region, Peru. The samples were collected in four stages of production: harvesting, fermentation, drying and storage. The OTA was extracted using 60 % acetonitrile and purified by immunoaffinity columns and subsequent quantification by high performance liquid chromatography (HPLC). The recovery percentage of the method used was evaluated by using samples fortified with OTA, showing a recovery percentage greater than 95 %. The beans evaluated in the different stages of production did not show the presence of ochratoxin A and in the mycotoxigenic analysis the presence of fungi of the genus Fusarium, Penicillium and yeasts was evidenced.

revista de la sociedad química del perú/revista de la sociedad química del perú

EVALUACIÓN DE OCRATOXINA A EN Theobroma cacao L. “cacao trinitario”, POR CROMATOGRAFÍA LÍQUIDA DE ALTA EFICIENCIA (HPLC) Y ANÁLISIS MICOTOXIGÉNICO DURANTE EL PROCESO DE COSECHA, FERMENTADO, SECADO Y ALMACENADO