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The impact of roasting on the ochratoxin A content of coffee
Author(s) -
SuárezQuiroz Mirna,
Louise Béatrice De,
GonzalezRios Oscar,
Barel Michel,
Guyot Bernard,
SchorrGalindo Sabine,
Guiraud JosephPierre
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.00958.x
Subject(s) - roasting , ochratoxin a , food science , ochratoxins , chemistry , green coffee , mycotoxin
Summary 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.