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Assessment of exposure to ochratoxin - A (OTA) through ground roasted coffee in two cameroonian cities: Yaounde and Douala

Mounjouenpou P., Durand N., Guiraud J.P., Maboune Tetmoun S.A., Gueule D., Guyot B.. 2013. International Journal of Food Science and Nutrition Engineering, 3 (3) : p. 35-39.

DOI: 10.5923/

Occurrence of ochratoxin A (OTA) in ground roasted coffee from different brands and types available in Yaounde and Douala cities was assessed. Based on these data, exposure of the Cameroonian population to OTA through coffee consumption was estimated. Coffee samples were purchased in hypermarkets and supermarkets of the two selected cities of Cameroon. OTA was extracted, cleaned-up by immunoaffinity columns, and detected by HPLC-fluorescence detection. OTA was found in 64.7% of pure Arabica coffee, 75% of pure Robusta coffee, and 62% of Arabica / Robusta mixture coffee, with OTA levels ranging from 0.3 to 4.9 ?, 0.6 to 18 ? and 0.3 to 7.4 ? respectively. Robusta Coffee brands are the most contaminated, follow by coffee mixture brands and Arabica coffee brands. The daily intake of OTA is 0.065 ng / kg bw per day. Consumption of OTA from coffee in the cities of Douala and Yaoundé are then very low compared to that of Europe who is 2-3 ng/kg bw per day. Consumption of OTA from coffee in the cities of Douala and Yaounde is very low compared to that of Europe, for which the rate is 2-3 ng/kg bw per day.

Mots-clés : café arabica; café robusta; ochratoxine; contamination biologique; consommation alimentaire; grillage; torréfaction; cameroun

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