Toxins 2010, 2(8), 1928-1942; doi:10.3390/toxins2081928
Article

Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods

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Received: 28 June 2010; in revised form: 15 July 2010 / Accepted: 27 July 2010 / Published: 28 July 2010
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Abstract: The OTA content of 30 roasted coffees purchased in French supermarkets was evaluated by two validated different methods: one using immunoaffinity column (IAC) clean-up after alkaline extraction; the second using toluene extraction under acidic conditions. OTA recoveries (0.5 to 5 µg/kg) ranged from 16–49% with the alkaline extraction method and 55–60% with the acidic method. OTA recoveries from prepared beverages were similar with all methods (75–80%). All samples containing OTA ranged from trace (<LOQ) to 11.9 µg/kg. About 20 to 140% of OTA passed through the beverages. Recoveries of over 100% of OTA in beverages were due to three types of interferences: (i) formation of open-ring OTA (OP-OA) during alkaline extraction, (ii) isomerization of OTA during roasting, and (iii) presence of the nonchlorinated analogue OTB. The first two types of interference generate OTA derivatives that are not recognized by OTA antibodies, while OTB cross-reacts with OTA-antibodies. These analytical problems will seriously impact the amount of OTA detected, especially at the levels close to the limits from the EU legislation. Underestimation of OTA could be highly dangerous for health.
Keywords: ochratoxin; coffee; beverage; immunoaffinity column; CEN 14132; CEN 15141
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Tozlovanu, M.; Pfohl-Leszkowicz, A. Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods. Toxins 2010, 2, 1928-1942.

AMA Style

Tozlovanu M, Pfohl-Leszkowicz A. Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods. Toxins. 2010; 2(8):1928-1942.

Chicago/Turabian Style

Tozlovanu, Mariana; Pfohl-Leszkowicz, Annie. 2010. "Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods." Toxins 2, no. 8: 1928-1942.


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