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Effect of Caffeine on Aflatoxin Production on Cocoa Beans
Author(s) -
LENOVICH LAWRENCE M.
Publication year - 1981
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.1365-2621.1981.tb04938.x
Subject(s) - aflatoxin , caffeine , aspergillus parasiticus , food science , chemistry , mycotoxin , biology , endocrinology
The effects of caffeine on aflatoxin production by Aspergillus parasiticus NRRL 2999 were studied on 13 cocoa bean types. Caffeine levels from bean types ranged from 0.30‐3.6 mg/g and only very low levels of aflatoxin were produced on bean types having > 1.80 mg caffeine/g. These data provide additional evidence that caffeine is an effective inhibitor of aflatoxin production and help explain why aflatoxin does not accumulate in cocoa beans under natural storage conditions.