Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractions

Detalhes bibliográficos
Autor(a) principal: Chalfoun, Sára Maria
Data de Publicação: 2007
Outros Autores: Batista, Luís Roberto
Tipo de documento: Artigo
Idioma: por
eng
spa
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/16
Resumo: Ochratoxin A (OTA) occurrence was studied in different coffee (Coffea arabica L.) berry types according to the processing method (dry or wet). Two hundred eighty nine coffee samples from 11 locations in the south of Minas Gerais State, Brazil were collected and analyzed. The sample types were overripe (35), cherry (4), cherry + green (11), husked cherry (18), cherry (parchment) (2), mixes ( boia - overripe berries dried on tree (97), varrição - coffee berries swept from ground (106) and green - not mature (12). In 128 samples (44,29%) OTA contamination was not detected but in 89 (30,80%), it was detected from 0,1 to 5,0 μg/kg. This results show that 75,09% of the analyzed samples would be within the limits in study by the European Commission that regulates OTA levels on coffee beans. Most cherry, cherry parchment, husked, green and coco (dried cherry) sample types had OTA contamination level bellow 5 μg/kg but in those from varrição ,only 22,64% were OTA negative, and 77,36% positive, with two samples with levels above 100 μg/kg. The varrição coffee that is already a type which gives low quality coffee beverage, also represents risk for coffee safety due to OTA presence as showed in this study. As for the toxigenic potential of the identified species associated with coffee beans, it was observed a higher frequency of OTA producer isolates at the Circumdati Section, mainly the fungus Aspergillus ochraceus G. Wilh, present in 95% of OTA positive isolates.
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spelling Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractionsIncidência de ocratoxina a em diferentes frações de grãos de café (Coffea arabica L.)CaféCoffea arabicaOTAsegurança alimentarAspergillusOchratoxin A (OTA) occurrence was studied in different coffee (Coffea arabica L.) berry types according to the processing method (dry or wet). Two hundred eighty nine coffee samples from 11 locations in the south of Minas Gerais State, Brazil were collected and analyzed. The sample types were overripe (35), cherry (4), cherry + green (11), husked cherry (18), cherry (parchment) (2), mixes ( boia - overripe berries dried on tree (97), varrição - coffee berries swept from ground (106) and green - not mature (12). In 128 samples (44,29%) OTA contamination was not detected but in 89 (30,80%), it was detected from 0,1 to 5,0 μg/kg. This results show that 75,09% of the analyzed samples would be within the limits in study by the European Commission that regulates OTA levels on coffee beans. Most cherry, cherry parchment, husked, green and coco (dried cherry) sample types had OTA contamination level bellow 5 μg/kg but in those from varrição ,only 22,64% were OTA negative, and 77,36% positive, with two samples with levels above 100 μg/kg. The varrição coffee that is already a type which gives low quality coffee beverage, also represents risk for coffee safety due to OTA presence as showed in this study. As for the toxigenic potential of the identified species associated with coffee beans, it was observed a higher frequency of OTA producer isolates at the Circumdati Section, mainly the fungus Aspergillus ochraceus G. Wilh, present in 95% of OTA positive isolates.A ocorrência de ocratoxina A (OTA) foi estudada em grãos de café (Coffea arabica L.) em diferentes frações e após o processamento via seca e via úmida. Foram analisadas 289 amostras coletadas em 11 municípios do Sul de Minas Gerais. As de frações coletadas foram bóia (35), fruto cereja (4), cereja+verde (11), cereja descascado (18), cereja despolpado (2), mistura (97), frutos secos na planta (4), varrição (106) e verde (12). Das 289 amostras analisadas, em 128 ou seja, 44,29%, não foi detectada a presença de OTA, em 89 amostras, 30,80%, foi detectada a presença de OTA em níveis que variaram de 0,1 a 5,0 μg/Kg de café. Estes resultados demonstram que 75,09% das amostras analisadas estavam dentro dos limites em estudo da Legislação Européia que regulamenta a concentração máxima de OTA em grãos de café em 5,0 μg/Kg. Os tipos de café cereja, cereja despolpado, cereja descascado verde e seco na planta mostram níveis de contaminação de OTA abaixo de 5 μg/Kg em sua grande maioria. As frações misturas, bóia e principalmente a varrição apresentam os maiores índices de contaminação com OTA acima do limite de 5 μg/Kg. Das amostras de café de varrição, em apenas 22,64% das amostras não foi detectada a presença de OTA, na grande maioria 77,36% foi detectada a presença de OTA, sendo que duas amostras apresentaram níveis superiores a 100 μg/Kg de grãos de café. A varrição que já é uma parcela que geralmente dá origem a um café de baixa qualidade, demonstrou no presente estudo, também representar uma maior exposição ao perigo OTA. Com relação ao potencial toxigênico das espécies identificadas ocorrendo em associação com os grãos de café, observou-se na Seção Circumdati a maior freqüência de isolados produtores de OTA, especialmente o fungo Aspergillus ochraceus G. Wilh com 95% dos isolados com OTA positivos.Editora UFLA2007-12-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/16Coffee Science - ISSN 1984-3909; Vol. 1 No. 1 (2006); p. 28-35Coffee Science; Vol. 1 Núm. 1 (2006); p. 28-35Coffee Science; v. 1 n. 1 (2006); p. 28-351984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporengspahttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/16/13https://coffeescience.ufla.br/index.php/Coffeescience/article/view/16/71https://coffeescience.ufla.br/index.php/Coffeescience/article/view/16/72Copyright (c) 2007 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessChalfoun, Sára MariaBatista, Luís Roberto2013-02-23T12:11:33Zoai:coffeescience.ufla.br:article/16Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:25.835962Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractions
Incidência de ocratoxina a em diferentes frações de grãos de café (Coffea arabica L.)
title Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractions
spellingShingle Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractions
Chalfoun, Sára Maria
Café
Coffea arabica
OTA
segurança alimentar
Aspergillus
title_short Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractions
title_full Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractions
title_fullStr Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractions
title_full_unstemmed Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractions
title_sort Ochratoxin-A incidence in different coffee (Coffea arabica L.) berry fractions
author Chalfoun, Sára Maria
author_facet Chalfoun, Sára Maria
Batista, Luís Roberto
author_role author
author2 Batista, Luís Roberto
author2_role author
dc.contributor.author.fl_str_mv Chalfoun, Sára Maria
Batista, Luís Roberto
dc.subject.por.fl_str_mv Café
Coffea arabica
OTA
segurança alimentar
Aspergillus
topic Café
Coffea arabica
OTA
segurança alimentar
Aspergillus
description Ochratoxin A (OTA) occurrence was studied in different coffee (Coffea arabica L.) berry types according to the processing method (dry or wet). Two hundred eighty nine coffee samples from 11 locations in the south of Minas Gerais State, Brazil were collected and analyzed. The sample types were overripe (35), cherry (4), cherry + green (11), husked cherry (18), cherry (parchment) (2), mixes ( boia - overripe berries dried on tree (97), varrição - coffee berries swept from ground (106) and green - not mature (12). In 128 samples (44,29%) OTA contamination was not detected but in 89 (30,80%), it was detected from 0,1 to 5,0 μg/kg. This results show that 75,09% of the analyzed samples would be within the limits in study by the European Commission that regulates OTA levels on coffee beans. Most cherry, cherry parchment, husked, green and coco (dried cherry) sample types had OTA contamination level bellow 5 μg/kg but in those from varrição ,only 22,64% were OTA negative, and 77,36% positive, with two samples with levels above 100 μg/kg. The varrição coffee that is already a type which gives low quality coffee beverage, also represents risk for coffee safety due to OTA presence as showed in this study. As for the toxigenic potential of the identified species associated with coffee beans, it was observed a higher frequency of OTA producer isolates at the Circumdati Section, mainly the fungus Aspergillus ochraceus G. Wilh, present in 95% of OTA positive isolates.
publishDate 2007
dc.date.none.fl_str_mv 2007-12-13
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/16
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/16
dc.language.iso.fl_str_mv por
eng
spa
language por
eng
spa
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/16/13
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/16/71
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/16/72
dc.rights.driver.fl_str_mv Copyright (c) 2007 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2007 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 1 No. 1 (2006); p. 28-35
Coffee Science; Vol. 1 Núm. 1 (2006); p. 28-35
Coffee Science; v. 1 n. 1 (2006); p. 28-35
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
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