Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus |
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Authors: | Haruo Tsubouchi Katsuhiko Yamamoto Kazuo Hisada Yoshio Sakabe Shun- ichi Udagawa |
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Affiliation: | (1) Nagoya City Health Research Institute, Japan;(2) National Institute of Hygienic Sciences, Nagaja, Japan |
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Abstract: | The heat stability of ochratoxin A in green coffee beans inoculated with Aspergillus ochraceus was studied. Heat treatment (roasting) at 200 °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. |
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Keywords: | Ochratoxin A Heat stability Green coffee beans Aspergillus ochraceus |
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