Premium
AFLATOXIN PRODUCTION IN REGULAR AND DECAFFEINATED COFFEE BEANS
Author(s) -
NARTOWICZ V. B.,
BUCHANAN R. L.,
SEGALL S.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03808.x
Subject(s) - aflatoxin , aspergillus parasiticus , green coffee , food science , inoculation , chemistry , biology , horticulture
The production of aflatoxin B 1 and G 1 in regular and decaffeinated coffee beans (green and roasted) inoculated with Aspergillus parasiticus was examined to determine the effect of decaffeination on aflatoxigenic potential. Aflatoxins were not detected in either the inoculated green or roasted regular beans. Small amounts of aflatoxin (0.30 μ/g) were detected in roasted decaffeinated samples, while high levels of aflatoxins (up to 60 μ/g) were detected in green decaffeinated samples. A sample of commercially decaffeinated green coffee beans was also found to support the production of aflatoxin. The data indicate that extra precaution should be employed to assure the safety of decaffeinated coffees.