Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus
- 1 February 1987
- journal article
- research article
- Published by Springer Nature in Mycopathologia
- Vol. 97 (2) , 111-115
- https://doi.org/10.1007/bf00436848
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.Keywords
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