Influence of roasting and different brewing processes on Ochratoxin A content in coffee determined by HPLC-FLD

Lara La Pera (1) , Giuseppe Avellone (2) , Vincenzo Lo Turco (3) , Giuseppa Di Bella (4) , Pasquale Agozzino (2) , Giacomo Dugo (5)

1 Food and Environmental Science
2 Chimica e Tecnologie Farmaceutiche
3 Food and Environmental Science
4 Food and Environmental Science
5 Food and Environmental Science

A rapid and reliable procedure has been developed for the determination of ochratoxin A (OTA) in green and roasted coffee. The method consists of extraction of the sample with methanol -5% aqueous sodium hydrogen carbonate/1%PEG8000- (20:80), followed by IAC clean up and finally, HPLC determination with fluorimetric detection. Mean recoveries for green and roasted coffee spiked at different levels ranging from 94 and 105 % were obtained. The limit of determination (S/N= 3) was 0.032 ng/g and the precision (within-laboratory relative standard deviation) was 6%. The method described has been used to assess the influence of roasting and different brewing processes on OTA content in commercial lots of green and roasted coffee. The obtained results gave evidence that roasting led to a significant drop on OTA levels (65-100%). Also the way coffee is prepared affects the OTA content: brewing using a moka express (Italian coffee) led to a significant reduction of OTA concentration (50-75%) since hot water stays in contact with coffee for a short time, on the contrary Turkish coffee making (infusion for about 10 min) cause poor reduction in OTA

Mots clés: Life Sciences

Lara La Pera, Giuseppe Avellone, Vincenzo Lo Turco, Giuseppa Di Bella, Pasquale Agozzino, et al.. Influence of roasting and different brewing processes on Ochratoxin A content in coffee determined by HPLC-FLD. Food Additives and Contaminants, 2008, 25 (10), pp.1257-1263. ⟨10.1080/02652030802112627⟩. ⟨hal-00577393⟩