Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture

Detalhes bibliográficos
Autor(a) principal: Copetti, Marina V.; et al.
Data de Publicação: 2013
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/551
Resumo: This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing.
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spelling Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufactureOchratoxin reductionMycotoxinCocoa processingThis work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing.ElsevierCopetti, Marina V.; et al.2022-12-12T19:48:30Z2022-12-12T19:48:30Z2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Chemistry, Oxford, v. 136, n. 1, p. 100-104, 01/01/2013.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/551reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-12-12T19:48:30Zoai:http://repositorio.ital.sp.gov.br:123456789/551Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-12-12T19:48:30Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
title Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
spellingShingle Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
Copetti, Marina V.; et al.
Ochratoxin reduction
Mycotoxin
Cocoa processing
title_short Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
title_full Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
title_fullStr Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
title_full_unstemmed Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
title_sort Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
author Copetti, Marina V.; et al.
author_facet Copetti, Marina V.; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Copetti, Marina V.; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Ochratoxin reduction
Mycotoxin
Cocoa processing
topic Ochratoxin reduction
Mycotoxin
Cocoa processing
description This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing.
publishDate 2013
dc.date.none.fl_str_mv




2013
2022-12-12T19:48:30Z
2022-12-12T19:48:30Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Food Chemistry, Oxford, v. 136, n. 1, p. 100-104, 01/01/2013.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/551
identifier_str_mv
Food Chemistry, Oxford, v. 136, n. 1, p. 100-104, 01/01/2013.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/551
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dc.language.iso.fl_str_mv eng
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language eng
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application/pdf
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Elsevier
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Elsevier
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instname:Instituto de Tecnologia de Alimentos (ITAL)
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instname_str Instituto de Tecnologia de Alimentos (ITAL)
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reponame_str Repositório do Instituto de Tecnologia de Alimentos
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