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Effect of roasting on the Ochratoxin A (OTA) reduction in green coffee beans

Castellanos-Onorio O., Guyot B., Fontana-Tachon A., Guiraud J.P., Galindo S., Suarez Quiroz M.L., Durand N.. 2010. In : Latin American Society of Mycotoxicology. VIth Latin American Congress on Mycotoxicology, June 27 - July 1, 2010, Merida, Mexique. s.l. : s.n., 1 p.. Latin American Congress on Mycotoxicology. 6, 2010-06-27/2010-07-01, Merida (Mexique).

Ochratoxin A (OTA) is a mycotoxin with proved carcinogenic (group 2B) effects (1), which is mainly produced by diverse fungus strains such as A. carbonarius, A. niger, A. ochraceus, A. westerdijkiae and A. steynii, as well as Penicillium verrucosum and P. nordicum (2, 3, 4). Coffee has been determined as the third major source of OTA that affect the European population, followed by cereals and wine. The natural occurrence of OTA in green coffee beans has been reported since 1974 in concentrations ranging between 0.2 and 360 ?g.kg-1 (5, 6). Several reports concerning to the roasting impact on OTA content in coffee beans have shown a large range of OTA reduction levels (7, 8). Such variability could be related to the different roasting process conditions. The aim of this work was to assessed the effect of two roasting techniques [Cylinder (C) and fast-Fluidized Bed (FB)].

Mots-clés : fève de café; ochratoxine; aspergillus; penicillium; mexique

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