Transfer of Ochratoxin A into Tea and Coffee Beverages
AbstractOchratoxin A (OTA) is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, reprotoxic, teratogenic, and carcinogenic (group 2B), being characterized by species and sex differences in sensitivity. Despite the fact that OTA is in some aspects a controversial topic, OTA is the most powerful renal carcinogen. The aim of this study was to make a small survey concerning OTA content in black tea, fruit tea, and ground roasted coffee, and to assess OTA transfer into beverages. OTA content was measured using a validated and accredited HPLC-FLD method with a limit of quantification (LOQ) of 0.35 ng/g. The OTA amount ranged from LOQ up to 250 ng/g in black tea and up to 104 ng/g in fruit tea. Black tea and fruit tea, naturally contaminated, were used to prepare tea infusions. The transfer from black tea to the infusion was 34.8% ± 1.3% and from fruit tea 4.1% ± 0.2%. Ground roasted coffee naturally contaminated at 0.92 ng/g was used to prepare seven kinds of coffee beverages. Depending on the type of process used, OTA transfer into coffee ranged from 22.3% to 66.1%. OTA intakes from fruit and black tea or coffee represent a non-negligible human source. View Full-Text
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Malir, F.; Ostry, V.; Pfohl-Leszkowicz, A.; Toman, J.; Bazin, I.; Roubal, T. Transfer of Ochratoxin A into Tea and Coffee Beverages. Toxins 2014, 6, 3438-3453.
Malir F, Ostry V, Pfohl-Leszkowicz A, Toman J, Bazin I, Roubal T. Transfer of Ochratoxin A into Tea and Coffee Beverages. Toxins. 2014; 6(12):3438-3453.Chicago/Turabian Style
Malir, Frantisek; Ostry, Vladimir; Pfohl-Leszkowicz, Annie; Toman, Jakub; Bazin, Ingrid; Roubal, Tomas. 2014. "Transfer of Ochratoxin A into Tea and Coffee Beverages." Toxins 6, no. 12: 3438-3453.