Kinetics of ochratoxin A destruction during coffee roasting

Detalhes bibliográficos
Autor(a) principal: Ferraz, Mariano B. M.; et al.
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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spelling 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
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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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application/pdf
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Elsevier
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Elsevier
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
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reponame_str Repositório do Instituto de Tecnologia de Alimentos
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