alexa Association Between Ochratoxin A Concentration And Coffee Beans Characteristics
ISSN: 2476-2059

Journal of Food: Microbiology, Safety & Hygiene
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading Please wait..

6th International Conference on Food Safety & Regulatory Measures
June 05-07, 2017 Milan, Italy

Anoop Kumar Agarwal, Lama M D Sibai and Ramalingam P
Gulf Medical University, UAE
Posters & Accepted Abstracts: J Food Microbiol Saf Hyg
DOI: 10.4172/2476-2059-C1-003
Background: Ochratoxin A (OTA) is a toxic fungal metabolite produced by Aspergillus and Penicillium species which contaminate coffee beans during processing, storage or transportation. Aim: The aim of the study was to investigate if the ochratoxin A levels in the coffee beans can be associated with the geographical source, moisture and caffeine content or level of roasting. Methodology: 16 samples (four mild roasted+four medium roasted+four dark roasted+four decaffeinated) each from three different countries (UAE, Brazil and Turkey) were analyzed for moisture (loss on drying method), caffeine (selective solvent extraction method) and OTA (ELISA technique) concentration. Findings: The OTA levels ranged from 409 to 742 ng/100 g in coffee bean samples from different countries. Decaffeinated beans had minimum moisture (0.7%) and caffeine content (0.02%), whereas mild roasted beans had highest the moisture (2.83%) and caffeine content (1.3%). In UAE samples, the OTA concentration was significantly lower in decaffeinated samples and moderate roasted beans as compared to mild or dark roasted beans, but significantly higher in decaffeinated samples and dark roasted beans from Brazil and Turkey (p<0.01). Conclusion & Significance: The OTA levels showed a positive relationship with moisture and a negative relationship with caffeine content with quantitative differences between samples from different countries. The fungal growth and OTA content can be evaded by monitoring factors such as temperature, humidity, storage condition, processing, harvesting, transportation etc. thus refining the quality of coffee beans. The OTA content present in the tested coffee beans was within the acceptable daily intake limits posing minimum health risk to the consumers.

Anoop Kumar Agarwal is an Associate Dean and Professor of Pharmacology at Gulf Medical University (UAE) with more than 25 years of experience in Teaching and Research. He has supervised several student studies in Pharmacology, Toxicology and Clinical Research apart from his expertise in Psychopharmacology. He has presented his work at several international conferences and has over 50 publications to his credit. He represents various university committees and has been a resource person in several workshops and seminars. He is currently associated with three different university projects.

Email: [email protected]

image PDF   |   image HTML

Relevant Topics

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version