Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus.

Abstract:

:The heat stability of ochratoxin A in green coffee beans inoculated with Aspergillus ochraceus was studied. Heat treatment (roasting) at 200 degrees C for 10 or 20 min reduced the levels of ochratoxin A by only 0-12% in the dried whole beans. Almost all of the ochratoxin A was infused into the coffee decoction when the roasted samples were ground and extracted with boiling water. Therefore, the reduction of ochratoxin A concentration of contaminated coffee beans by roasting under these conditions is ineffective.

journal_name

Mycopathologia

journal_title

Mycopathologia

authors

Tsubouchi H,Yamamoto K,Hisada K,Sakabe Y,Udagawa S

doi

10.1007/BF00436848

subject

Has Abstract

pub_date

1987-02-01 00:00:00

pages

111-5

issue

2

eissn

0301-486X

issn

1573-0832

journal_volume

97

pub_type

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