Kinetics of ochratoxin A destruction during coffee roasting
Autor(a) principal: | |
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Data de Publicação: | 2010 |
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/123456789/652 |
Resumo: | In the present study, Coffea arabica was artificially contaminated with spores of toxigenic Aspergillus westerdijkiae. The contaminated coffee was roasted in a vertical spouted bed roaster at four different temperatures (180 C, 200 C, 220 C and 240 C) and three different time periods (5, 8 and 12 min), in order to obtain more accurate results for the development of the kinetic model for ochratoxin A (OTA). Chlorogenic acids (CGA) content during coffee roasting was also evaluated to investigate the effect of the heat employed to destroy OTA in these health promoting compounds. Coffee treated with spouted bed roasting significantly reduced the OTA level from 8% to 98%. The spouted bed roasting proved to be a very efficient procedure for OTA reduction in coffee, and its reduction depended directly on the degree of roasting. OTA degradation during coffee roasting followed first order reaction kinetics. Using the apparent activation energy of OTA degradation and the temperature-dependent reaction rate, there was a compliance with the Arrhenius equation. This model was capable of predicting the thermal induced degradation of OTA and may become an important predicting tool in the coffee industry. The present study was also able to propose roasting conditions appropriate to destroy OTA and maintain most of the CGA at the same time. |
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Kinetics of ochratoxin A destruction during coffee roastingCoffeeOchratoxin AChlorogenic acidsCoffee roastingModelingIn the present study, Coffea arabica was artificially contaminated with spores of toxigenic Aspergillus westerdijkiae. The contaminated coffee was roasted in a vertical spouted bed roaster at four different temperatures (180 C, 200 C, 220 C and 240 C) and three different time periods (5, 8 and 12 min), in order to obtain more accurate results for the development of the kinetic model for ochratoxin A (OTA). Chlorogenic acids (CGA) content during coffee roasting was also evaluated to investigate the effect of the heat employed to destroy OTA in these health promoting compounds. Coffee treated with spouted bed roasting significantly reduced the OTA level from 8% to 98%. The spouted bed roasting proved to be a very efficient procedure for OTA reduction in coffee, and its reduction depended directly on the degree of roasting. OTA degradation during coffee roasting followed first order reaction kinetics. Using the apparent activation energy of OTA degradation and the temperature-dependent reaction rate, there was a compliance with the Arrhenius equation. This model was capable of predicting the thermal induced degradation of OTA and may become an important predicting tool in the coffee industry. The present study was also able to propose roasting conditions appropriate to destroy OTA and maintain most of the CGA at the same time.ElsevierFerraz, Mariano B. M.; et al.2023-03-07T20:00:07Z2023-03-07T20:00:07Z2010info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Control, Wageningen, v.21, n.6, p.872-877, 2010.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/652reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-03-07T20:00:08Zoai:http://repositorio.ital.sp.gov.br:123456789/652Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-03-07T20:00:08Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Kinetics of ochratoxin A destruction during coffee roasting |
title |
Kinetics of ochratoxin A destruction during coffee roasting |
spellingShingle |
Kinetics of ochratoxin A destruction during coffee roasting Ferraz, Mariano B. M.; et al. Coffee Ochratoxin A Chlorogenic acids Coffee roasting Modeling |
title_short |
Kinetics of ochratoxin A destruction during coffee roasting |
title_full |
Kinetics of ochratoxin A destruction during coffee roasting |
title_fullStr |
Kinetics of ochratoxin A destruction during coffee roasting |
title_full_unstemmed |
Kinetics of ochratoxin A destruction during coffee roasting |
title_sort |
Kinetics of ochratoxin A destruction during coffee roasting |
author |
Ferraz, Mariano B. M.; et al. |
author_facet |
Ferraz, Mariano B. M.; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Ferraz, Mariano B. M.; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Coffee Ochratoxin A Chlorogenic acids Coffee roasting Modeling |
topic |
Coffee Ochratoxin A Chlorogenic acids Coffee roasting Modeling |
description |
In the present study, Coffea arabica was artificially contaminated with spores of toxigenic Aspergillus westerdijkiae. The contaminated coffee was roasted in a vertical spouted bed roaster at four different temperatures (180 C, 200 C, 220 C and 240 C) and three different time periods (5, 8 and 12 min), in order to obtain more accurate results for the development of the kinetic model for ochratoxin A (OTA). Chlorogenic acids (CGA) content during coffee roasting was also evaluated to investigate the effect of the heat employed to destroy OTA in these health promoting compounds. Coffee treated with spouted bed roasting significantly reduced the OTA level from 8% to 98%. The spouted bed roasting proved to be a very efficient procedure for OTA reduction in coffee, and its reduction depended directly on the degree of roasting. OTA degradation during coffee roasting followed first order reaction kinetics. Using the apparent activation energy of OTA degradation and the temperature-dependent reaction rate, there was a compliance with the Arrhenius equation. This model was capable of predicting the thermal induced degradation of OTA and may become an important predicting tool in the coffee industry. The present study was also able to propose roasting conditions appropriate to destroy OTA and maintain most of the CGA at the same time. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010 2023-03-07T20:00:07Z 2023-03-07T20:00:07Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Food Control, Wageningen, v.21, n.6, p.872-877, 2010. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/652 |
identifier_str_mv |
Food Control, Wageningen, v.21, n.6, p.872-877, 2010. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/652 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
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|
language |
eng |
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dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
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Instituto de Tecnologia de Alimentos (ITAL) |
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ITAL |
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ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
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Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1813095546186891264 |