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Abdissa ZK, Tola YB, Taye AH, Mohammed HH. Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee ( Coffea arabica L.). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6677592. [PMID: 37795076 PMCID: PMC10547575 DOI: 10.1155/2023/6677592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 07/17/2023] [Accepted: 07/27/2023] [Indexed: 10/06/2023]
Abstract
Tunnel solar dryer is the recently used drying method for better quality and safety of parchment coffee. However, the higher variation of drying temperature and RH along the long tunnel solar dryer results in a heterogeneous environment in the tunnel, which could make parchment coffee dried at different times or with different moisture contents. This study is aimed at investigating the effect of solar tunnel dryer zones at different zones of the dryer, divided into three zones from the inlet to the exit side of the drier and drying layer thicknesses on the drying time, drying kinetics, physicochemical, sensory, and fungal growth loads of parchment coffee. Furthermore, seven mathematical models were evaluated to select the best-fitting model for a specific zone to predict drying time. Results showed that dryer zones significantly (p < 0.05) interacted with layer thickness for most of the measured parameters except titratable acidity and sensory properties. The dryer zone, coupled with the reduction in drying layer thickness, caused an increase in effective diffusivity and moisture removal rate and reduced drying time. The drying time to reach constant moisture content varied from 14 to 17 hours. Overall raw bean, cup, and total quality varied from 36.3 to 37, 48 to 51, and 84.3 to 87.3%, respectively. Values for physicochemical parameters ranged from 5.3 to 6.9 (pH), 2.1 to 2.6% (titratable acidity), 2.3 to 4.3°Brix TSS, 10.9 to 15.2% (ether extract), 39.2 to 53.5GAE/g (total phenolic content), and 38.5 to 59.2 (DPPH scavenging capacity). The fungal infection percentage at the end of drying varied from 4 to 93.3%, which could be associated with potential mycotoxin formation if recommended conditions were not maintained. In general, for better quality, similar drying times, and a lesser fungal load, it is recommended to use 4, 5, and 6 cm layer thickness in zones one, two, and three, respectively. The drying kinetics of parchment coffee in different dryer zones with different drying layer thicknesses showed variation. Zone one at 2 and 4 cm layer thicknesses is best described by the Verma model. Four- and six-centimetre layer thicknesses in zones 2 and 3 are best described by the modified Midilli model.
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Affiliation(s)
- Zenaba Kadir Abdissa
- Jimma University College of Agriculture and Veterinary Medicine, Department of Postharvest Management, P.O. BOX 307, Ethiopia
| | - Yetenayet B. Tola
- Jimma University College of Agriculture and Veterinary Medicine, Department of Postharvest Management, P.O. BOX 307, Ethiopia
| | - Addisalem Hailu Taye
- Jimma University College of Agriculture and Veterinary Medicine, Department of Postharvest Management, P.O. BOX 307, Ethiopia
| | - Hayat Hassen Mohammed
- Jimma University College of Agriculture and Veterinary Medicine, Department of Postharvest Management, P.O. BOX 307, Ethiopia
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Viegas C, Gomes B, Oliveira F, Dias M, Cervantes R, Pena P, Gomes AQ, Caetano LA, Carolino E, de Andrade ET, Viegas S. Microbial Contamination in the Coffee Industry: An Occupational Menace besides a Food Safety Concern? INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph192013488. [PMID: 36294069 PMCID: PMC9602572 DOI: 10.3390/ijerph192013488] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/13/2022] [Accepted: 10/14/2022] [Indexed: 05/06/2023]
Abstract
Respiratory abnormalities among workers at coffee roasting and packaging facilities have already been reported; however, little is known about microbiological contamination inside coffee production facilities. This study intends to assess the microbial contamination (fungi and bacteria) in two coffee industries from Brazil with a multi-approach protocol for sampling and for subsequent analyses using four main sources of samples: filtering respiratory protection devices (FRPD) used by workers, settled dust, electrostatic dust cloths (EDC) and coffee beans. The fungal contamination in the assessed industries was also characterized through the molecular detection of toxigenic species and antifungal resistance. Total bacteria contamination presented the highest values in FRPD collected from both industries (7.45 × 104 CFU·m-2; 1.09 × 104 CFU·m-2). Aspergillus genera was widespread in all the environmental samples collected and sections with clinical relevance (Fumigati) and with toxigenic potential (Nigri and Circumdati) were recovered from FRPD. Circumdati section was observed in 4 mg/mL itraconazole. Sections Circumdati (EDC, coffee beans and settled dust) and Nidulantes (EDC, coffee beans and FRPD) were detected by qPCR. Some of the targeted Aspergillus sections that have been identified microscopically were not detected by qPCR and vice-versa. Overall, this study revealed that microbial contamination is a potential occupational risk in the milling stage and should be tackled when assessing exposure and performing risk assessment. In addition, a multi-sampling campaign should be the approach to follow when assessing microbial contamination and FRPD should be included in this campaign. Occupational exposure to mycotoxins should be considered due to high fungal diversity and contamination. A One Health approach should address these issues in order to prevent consumption of coffee crops and beans infected by fungi and, more specifically, to avoid widespread azole resistance.
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Affiliation(s)
- Carla Viegas
- H & TRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia e Saúde, Instituto Politécnico de Lisboa, 1990-096 Lisbon, Portugal
- Public Health Research Centre, NOVA National School of Public Health, Universidade NOVA de Lisboa, 1099-085 Lisbon, Portugal
- Comprehensive Health Research Center (CHRC), NOVA Medical School, Universidade NOVA de Lisboa, 1169-056 Lisbon, Portugal
- Correspondence:
| | - Bianca Gomes
- H & TRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia e Saúde, Instituto Politécnico de Lisboa, 1990-096 Lisbon, Portugal
| | - Filipe Oliveira
- Department of Agricultural Engineering, Faculty of Engineering, Federal University of Lavras, Lavras 37203-202, Brazil
| | - Marta Dias
- H & TRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia e Saúde, Instituto Politécnico de Lisboa, 1990-096 Lisbon, Portugal
- Comprehensive Health Research Center (CHRC), NOVA Medical School, Universidade NOVA de Lisboa, 1169-056 Lisbon, Portugal
| | - Renata Cervantes
- H & TRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia e Saúde, Instituto Politécnico de Lisboa, 1990-096 Lisbon, Portugal
| | - Pedro Pena
- H & TRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia e Saúde, Instituto Politécnico de Lisboa, 1990-096 Lisbon, Portugal
| | - Anita Quintal Gomes
- H & TRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia e Saúde, Instituto Politécnico de Lisboa, 1990-096 Lisbon, Portugal
- Faculty of Medicine, Institute of Molecular Medicine, University of Lisbon, 1649-004 Lisbon, Portugal
| | - Liliana Aranha Caetano
- H & TRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia e Saúde, Instituto Politécnico de Lisboa, 1990-096 Lisbon, Portugal
- Research Institute for Medicines (iMed.uLisboa), Faculty of Pharmacy, University of Lisbon, 1649-003 Lisbon, Portugal
| | - Elisabete Carolino
- H & TRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia e Saúde, Instituto Politécnico de Lisboa, 1990-096 Lisbon, Portugal
| | - Ednilton Tavares de Andrade
- Department of Agricultural Engineering, Faculty of Engineering, Federal University of Lavras, Lavras 37203-202, Brazil
| | - Susana Viegas
- H & TRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia e Saúde, Instituto Politécnico de Lisboa, 1990-096 Lisbon, Portugal
- Public Health Research Centre, NOVA National School of Public Health, Universidade NOVA de Lisboa, 1099-085 Lisbon, Portugal
- Comprehensive Health Research Center (CHRC), NOVA Medical School, Universidade NOVA de Lisboa, 1169-056 Lisbon, Portugal
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Comprehensive Review of Fungi on Coffee. Pathogens 2022; 11:pathogens11040411. [PMID: 35456086 PMCID: PMC9024902 DOI: 10.3390/pathogens11040411] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/19/2022] [Accepted: 03/22/2022] [Indexed: 02/04/2023] Open
Abstract
Coffee is grown in more than 80 countries as a cash crop and consumed worldwide as a beverage and food additive. It is susceptible to fungal infection during growth, processing and storage. Fungal infections, in particular, can seriously affect the quality of coffee and threaten human health. The data for this comprehensive review were collected from the United States Department of Agriculture, Agricultural Research Service (USDA ARS) website and published papers. This review lists the fungal species reported on coffee based on taxonomy, life mode, host, affected plant part and region. Five major fungal diseases and mycotoxin-producing species (post-harvest diseases of coffee) are also discussed. Furthermore, we address why coffee yield and quality are affected by fungi and propose methods to control fungal infections to increase coffee yield and improve quality. Endophytic fungi and their potential as biological control agents of coffee disease are also discussed.
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Maman M, Sangchote S, Piasai O, Leesutthiphonchai W, Sukorini H, Khewkhom N. Storage fungi and ochratoxin A associated with arabica coffee bean in postharvest processes in Northern Thailand. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108351] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Al Attiya W, Hassan ZU, Al-Thani R, Jaoua S. Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles. PLoS One 2021; 16:e0259302. [PMID: 34714880 PMCID: PMC8555823 DOI: 10.1371/journal.pone.0259302] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Accepted: 10/15/2021] [Indexed: 11/27/2022] Open
Abstract
Fungal infection and synthesis of mycotoxins in coffee leads to significant economic losses. This study aimed to investigate the prevalence of toxigenic fungi, their metabolites, and the effect of traditional roasting and brewing on ochratoxin A (OTA) and aflatoxins (AFs) contents of naturally contaminated coffee samples. In addition, in vivo biocontrol assays were performed to explore the antagonistic activities of Bacillus simplex 350–3 (BS350-3) on the growth and mycotoxins synthesis of Aspergillus ochraceus and A. flavus. The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively. OTA contents were lowest in green coffee beans (2.15 μg/kg), followed by roasted (2.76 μg/kg) and soluble coffee (8.95 μg/kg). Likewise, AFs levels were highest in soluble coffee (90.58 μg/kg) followed by roasted (33.61 μg/kg) and green coffee (9.07 μg/kg). Roasting naturally contaminated coffee beans at three traditional methods; low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA and 40.18% (34.65 μg/kg), 47.86% (41.17 μg/kg) and 62.38% (53.73 μg/kg) AFs contents, respectively. Significant inhibitions of AFs and OTA synthesis by A. flavus and A. carbonarius, respectively, on infected coffee beans were observed in presence of Bacillus simplex BS350-3 volatiles. Gas chromatography mass spectrochemistry (GC-MS/MS) analysis of head-space BS350-3 volatiles showed quinoline, benzenemethanamine and 1-Octadecene as bioactive antifungal molecules. These findings suggest that marketed coffee samples are generally contaminated with OTA and AFs, with a significant level of roasted and soluble coffee contaminated above EU permissible limits for OTA. Further, along with coffee roasting and brewing; microbial volatiles can be optimized to minimize the dietary exposure to mycotoxins.
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Affiliation(s)
- Wadha Al Attiya
- Environmental Science Program, Department of Biological and Environmental Sciences, College of Arts and Science, Qatar University, Doha, Qatar
| | - Zahoor Ul Hassan
- Environmental Science Program, Department of Biological and Environmental Sciences, College of Arts and Science, Qatar University, Doha, Qatar
| | - Roda Al-Thani
- Environmental Science Program, Department of Biological and Environmental Sciences, College of Arts and Science, Qatar University, Doha, Qatar
| | - Samir Jaoua
- Environmental Science Program, Department of Biological and Environmental Sciences, College of Arts and Science, Qatar University, Doha, Qatar
- * E-mail:
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Aguilar-Alvarez ME, Saucedo-Castañeda G, Durand N, Perraud-Gaime I, González-Robles RO, Rodríguez-Serrano GM. The variety, roasting, processing, and type of cultivation determine the low OTA levels of commercialized coffee in Chiapas State, Mexico. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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Neves TTD, Brandão RM, Barbosa RB, Cardoso MDG, Batista LR, Silva CF. Simulation of coffee beans contamination by Aspergillus species under different environmental conditions and the biocontrol effect by Saccharomyces cerevisiae. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Duong B, Marraccini P, Maeght JL, Vaast P, Lebrun M, Duponnois R. Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.607935] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Intensive coffee production is accompanied by several environmental issues, including soil degradation, biodiversity loss, and pollution due to the wide use of agrochemical inputs and wastes generated by processing. In addition, climate change is expected to decrease the suitability of cultivated areas while potentially increasing the distribution and impact of pests and diseases. In this context, the coffee microbiota has been increasingly studied over the past decades in order to improve the sustainability of the coffee production. Therefore, coffee associated microorganisms have been isolated and characterized in order to highlight their useful characteristics and study their potential use as sustainable alternatives to agrochemical inputs. Indeed, several microorganisms (including bacteria and fungi) are able to display plant growth-promoting capacities and/or biocontrol abilities toward coffee pests and diseases. Despite that numerous studies emphasized the potential of coffee-associated microorganisms under controlled environments, the present review highlights the lack of confirmation of such beneficial effects under field conditions. Nowadays, next-generation sequencing technologies allow to study coffee associated microorganisms with a metabarcoding/metagenomic approach. This strategy, which does not require cultivating microorganisms, now provides a deeper insight in the coffee-associated microbial communities and their implication not only in the coffee plant fitness but also in the quality of the final product. The present review aims at (i) providing an extensive description of coffee microbiota diversity both at the farming and processing levels, (ii) identifying the “coffee core microbiota,” (iii) making an overview of microbiota ability to promote coffee plant growth and to control its pests and diseases, and (iv) highlighting the microbiota potential to improve coffee quality and waste management sustainability.
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9
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Ochratoxin A and citrinin in green coffee and dietary supplements with green coffee extract. Toxicon 2020; 188:172-177. [PMID: 33096150 DOI: 10.1016/j.toxicon.2020.10.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/25/2020] [Accepted: 10/20/2020] [Indexed: 11/21/2022]
Abstract
The aim of this study was to determine the degree of mold contamination and mycotoxin levels in commercially available green coffee products and dietary supplements with green coffee extract. The study included 34 samples from green coffee products: raw beans (n = 16), ground coffee (n = 15) and instant coffee (n = 3), as well as 22 samples from dietary supplements in form of capsules (n = 19), tablets (n = 2) and sachets (n = 1). Total mold count was determined with spread-plate method. Anamorphic mold were identified based on their microscopic morphology and the type of sporulation. Concentrations of mycotoxins, ochratoxin A and citrinin, were quantified by means of HPLC-fluorescence detection. Molds, typically Aspergillus spp. and Penicillium spp., were found in 94% of green coffee beans, 100% of ground and instant coffee samples, and 55% of dietary supplement samples. None of the samples contained detectable levels of citrinin. Ochratoxin A (0.4 ng/g) was detected in only one sample of raw green coffee beans, but in up to 40% and 67% of ground and instant coffee samples, respectively. Mean concentrations of ochratoxin A in ground and instant coffee samples were 3.28 ng/g and 4.09 ng/g, respectively, and maximum concentrations amounted to 6.65 ng/g and 7.44 ng/g, respectively. Ochratoxin A (mean concentration 9.60 ng/g, maximum level 31.4 ng/g) was also detected in up to 58% of the supplement capsules, but in none of tablets and sachets.
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Conte G, Fontanelli M, Galli F, Cotrozzi L, Pagni L, Pellegrini E. Mycotoxins in Feed and Food and the Role of Ozone in Their Detoxification and Degradation: An Update. Toxins (Basel) 2020; 12:E486. [PMID: 32751684 PMCID: PMC7472270 DOI: 10.3390/toxins12080486] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/20/2020] [Accepted: 07/28/2020] [Indexed: 02/07/2023] Open
Abstract
Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxicity in animal species, including humans. Because of their high toxicological impacts, mycotoxins have received significant consideration, leading to the definition of strict legislative thresholds and limits in many areas of the world. Mycotoxins can reduce farm profits not only through reduced crop quality and product refusal, but also through a reduction in animal productivity and health. This paper briefly addresses the impacts of mycotoxin contamination of feed and food on animal and human health, and describes the main pre- and post-harvest systems to control their levels, including genetic, agronomic, biological, chemical, and physical methods. It so highlights (i) the lack of effective and straightforward solutions to control mycotoxin contamination in the field, at pre-harvest, as well as later post-harvest; and (ii) the increasing demand for novel methods to control mycotoxin infections, intoxications, and diseases, without leaving toxic chemical residues in the food and feed chain. Thus, the broad objective of the present study was to review the literature on the use of ozone for mycotoxin decontamination, proposing this gaseous air pollutant as a powerful tool to detoxify mycotoxins from feed and food.
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Affiliation(s)
| | | | | | - Lorenzo Cotrozzi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (M.F.); (F.G.); (L.P.); (E.P.)
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12
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Sousa TMA, Batista LR, Passamani FRF, Lira NA, Cardoso MG, Santiago WD, Chalfoun SM. Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A. J Food Saf 2018. [DOI: 10.1111/jfs.12584] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- T. M. A. Sousa
- Department of Food ScienceFederal University of Lavras (UFLA) Lavras MG Brazil
| | - L. R. Batista
- Department of Food ScienceFederal University of Lavras (UFLA) Lavras MG Brazil
| | - F. R. F. Passamani
- Department of BiologyFederal University of Lavras (UFLA) Lavras MG Brazil
| | - N. A. Lira
- Department of BiologyFederal University of Lavras (UFLA) Lavras MG Brazil
| | - M. G. Cardoso
- Department of ChemistryFederal University of Lavras (UFLA) Lavras MG Brazil
| | - W. D. Santiago
- Department of ChemistryFederal University of Lavras (UFLA) Lavras MG Brazil
| | - S. M. Chalfoun
- Agricultural Research Company of Minas Gerais (EPAMIG) Lavras MG Brazil
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Barcelo JM, Barcelo RC. Post-harvest practices linked with ochratoxin A contamination of coffee in three provinces of Cordillera Administrative Region, Philippines. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 35:328-340. [DOI: 10.1080/19440049.2017.1393109] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Jonathan M. Barcelo
- Department of Medical Laboratory Science, School of Natural Sciences, Saint Louis University, Baguio City, Philippines
| | - Racquel C. Barcelo
- Department of Biology, School of Natural Sciences, Saint Louis University, Baguio City, Philippines
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Jeszka-Skowron M, Zgoła-Grześkowiak A, Waśkiewicz A, Stępień Ł, Stanisz E. Positive and negative aspects of green coffee consumption - antioxidant activity versus mycotoxins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4022-4028. [PMID: 28195330 DOI: 10.1002/jsfa.8269] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2016] [Revised: 11/27/2016] [Accepted: 02/08/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The quality of coffee depends not only on the contents of healthy compounds but also on its contamination with microorganisms that can produce mycotoxins during development, harvesting, preparation, transport and storage. RESULTS The antioxidant activity of green coffee brews measured in this study by ABTS, DPPH and Folin-Ciocalteu assays showed that coffee extracts from Robusta beans possessed higher activity in all assays than extracts from Arabica beans. The occurrence of ochratoxin A and aflatoxins (B1, B2, G1 and G2) in green coffee beans was studied using liquid chromatography/mass spectrometry. Apart from mycotoxins, the content of ergosterol as a marker indicating fungal occurrence was also determined. Among aflatoxins, aflatoxin B1 was the dominant mycotoxin in coffee bean samples, with the highest level at 17.45 ng g-1 . Ochratoxin A was detected in four samples at levels ranging from 1.27 to 4.34 ng g-1 , and fungi potentially producing this toxin, namely Aspergillus oryzae, Alternaria sp., Aspergillus foetidus, Aspergillus tamarii and Penicillium citrinum, were isolated. CONCLUSION Steaming and decaffeination of coffee beans increased antioxidant activities of brews in comparison with those prepared from unprocessed beans. Although toxins can be quantified in green coffee beans and novel fungi were isolated, their concentrations are acceptable according to legal limits. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Magdalena Jeszka-Skowron
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | | | | | - Łukasz Stępień
- Institute of Plant Genetics, Polish Academy of Sciences, Poznań, Poland
| | - Ewa Stanisz
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
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Viegas C, Pacífico C, Faria T, de Oliveira AC, Caetano LA, Carolino E, Gomes AQ, Viegas S. Fungal contamination in green coffee beans samples: A public health concern. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2017; 80:719-728. [PMID: 28548622 DOI: 10.1080/15287394.2017.1286927] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Studies on the microbiology of coffee cherries and beans have shown that the predominant toxigenic fungal genera (Aspergillus and Penicillium) are natural coffee contaminants. The aim of this study was to investigate the distribution of fungi in Coffea arabica L. (Arabica coffee) and Coffea canephora L. var. robusta (Robusta coffee) green coffee samples obtained from different sources at the pre-roasting stage. Twenty-eight green coffee samples from different countries of origin (Brazil, Timor, Honduras, Angola, Vietnam, Costa Rica, Colombia, Guatemala, Nicaragua, India, and Uganda) were evaluated. The fungal load in the contaminated samples ranged from 0 to 12330 colony forming units (CFU)/g, of which approximately 67% presented contamination levels below 1500 CFU/g, while 11% exhibited intermediate contamination levels between 1500 and 3000 CFU/g. Contamination levels higher than 3000 CFU/g were found in 22% of contaminated coffee samples. Fifteen different fungi were isolated by culture-based methods and Aspergillus species belonging to different sections (complexes). The predominant Aspergillus section detected was Nigri (39%), followed by Aspergillus section Circumdati (29%). Molecular analysis detected the presence of Aspergillus sections Fumigati and Circumdati. The% coffee samples where Aspergillus species were identified by culture-based methods were 96%. Data demonstrated that green coffee beans samples were contaminated with toxigenic fungal species. Since mycotoxins may be resistant to the roasting process, this suggests possible exposure to mycotoxins through consumption of coffee. Further studies need to be conducted to provide information on critical points of coffee processing, such that fungal contamination may be reduced or eliminated and thus exposure to fungi and mycotoxins through coffee handling and consumption be prevented.
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Affiliation(s)
- Carla Viegas
- a Environment and Health Research Group (GIAS) Escola Superior de Tecnologia da Saúde de Lisboa, ESTeSL , Instituto Politécnico de Lisboa , Lisbon , Portugal
- b Centro de Investigação em Saúde Pública Escola Nacional de Saúde Pública , Universidade Nova de Lisboa , Lisbon , Portugal
| | - Cátia Pacífico
- a Environment and Health Research Group (GIAS) Escola Superior de Tecnologia da Saúde de Lisboa, ESTeSL , Instituto Politécnico de Lisboa , Lisbon , Portugal
| | - Tiago Faria
- a Environment and Health Research Group (GIAS) Escola Superior de Tecnologia da Saúde de Lisboa, ESTeSL , Instituto Politécnico de Lisboa , Lisbon , Portugal
| | - Ana Cebola de Oliveira
- a Environment and Health Research Group (GIAS) Escola Superior de Tecnologia da Saúde de Lisboa, ESTeSL , Instituto Politécnico de Lisboa , Lisbon , Portugal
| | - Liliana Aranha Caetano
- a Environment and Health Research Group (GIAS) Escola Superior de Tecnologia da Saúde de Lisboa, ESTeSL , Instituto Politécnico de Lisboa , Lisbon , Portugal
- c Research Institute for Medicines (iMed.ULisboa), Faculty of Pharmacy , University of Lisbon , Lisbon , Portugal
| | - Elisabete Carolino
- a Environment and Health Research Group (GIAS) Escola Superior de Tecnologia da Saúde de Lisboa, ESTeSL , Instituto Politécnico de Lisboa , Lisbon , Portugal
| | - Anita Quintal Gomes
- a Environment and Health Research Group (GIAS) Escola Superior de Tecnologia da Saúde de Lisboa, ESTeSL , Instituto Politécnico de Lisboa , Lisbon , Portugal
- d Instituto de Medicina Molecular , Faculdade de Medicina de Lisboa , Lisboa , Portugal
| | - Susana Viegas
- a Environment and Health Research Group (GIAS) Escola Superior de Tecnologia da Saúde de Lisboa, ESTeSL , Instituto Politécnico de Lisboa , Lisbon , Portugal
- b Centro de Investigação em Saúde Pública Escola Nacional de Saúde Pública , Universidade Nova de Lisboa , Lisbon , Portugal
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Geremew T, Abate D, Landschoot S, Haesaert G, Audenaert K. Occurrence of toxigenic fungi and ochratoxin A in Ethiopian coffee for local consumption. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Rigobello F, e Silva PLÁ, Yamashita C, Lenhard-Vidal A, Ishikawa A, Kawamura O, Hirooka E, Itano E. Ochratoxin A levels in plasma from inhabitants of northern Paraná, Brazil. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2016.2093] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Ochratoxin A (OTA), a mycotoxin produced by some fungi like Aspergillus ochraceus, Aspergillus niger, Aspergillus carbonarius and Penicillium viridicatum, is a natural contaminant of many foods worldwide. The intake of OTA is associated with deleterious effects to humans and animals, such as nephro- and hepatotoxicity. Although there are some data about food contamination, there is lack of data about human exposure to OTA in Brazil. Therefore, current research aimed to determine the level of human exposure to OTA and, additionally, identify possible associations with biomarkers of liver and kidney damage. OTA levels were evaluated in plasma samples from 149 individuals living in the state of Paraná, Brazil, by indirect competitive ELISA using monoclonal antibody anti-OTA (cell line OTA.7). Plasma levels of OTA, alanine aminotransferase, aspartate aminotransferase, urea and creatinine were submitted to Pearson's correlation test. It was possible to measure OTA levels in 54.4% of the samples (mean 734±296 pg/ml; maximum 1,585 pg/ml), with an estimated daily intake of 983-1,445 pg/kg body weight. There was no correlation between OTA plasma levels and biochemical parameters, possibly due to the low level of contamination. This is one of the first studies concerning the contamination of humans by OTA in Brazil and we conclude that the plasma levels of the evaluated population indicate an estimated weekly intake below the tolerable weekly intake derived by the EFSA Panel on Contaminants in the Food Chain. Nevertheless, additional longitudinal studies with greater regional coverage and at different seasonal periods are necessary.
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Affiliation(s)
- F.F. Rigobello
- Department of Pathological Science, State University of Londrina, P.O. Box 10.011, 86.057-970 Londrina, Paraná, Brazil
| | - P. Leonello-Álvares e Silva
- Department of Pathological Science, State University of Londrina, P.O. Box 10.011, 86.057-970 Londrina, Paraná, Brazil
| | - C.R.T. Yamashita
- Deparment of Food Science and Technology, State University of Londrina, P.O. Box 10.011, 86.057-970 Londrina, Paraná, Brazil
| | - A. Lenhard-Vidal
- Department of Pathological Science, State University of Londrina, P.O. Box 10.011, 86.057-970 Londrina, Paraná, Brazil
| | - A.T. Ishikawa
- Department of Pathological Science, State University of Londrina, P.O. Box 10.011, 86.057-970 Londrina, Paraná, Brazil
| | - O. Kawamura
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa, 761-0795 Japan
| | - E.Y. Hirooka
- Deparment of Food Science and Technology, State University of Londrina, P.O. Box 10.011, 86.057-970 Londrina, Paraná, Brazil
| | - E.N. Itano
- Department of Pathological Science, State University of Londrina, P.O. Box 10.011, 86.057-970 Londrina, Paraná, Brazil
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18
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Poltronieri P, Rossi F. Challenges in Specialty Coffee Processing and Quality Assurance. CHALLENGES 2016; 7:19. [DOI: 10.3390/challe7020019] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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19
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Development of a new method for the simultaneous determination of 21 mycotoxins in coffee beverages by liquid chromatography tandem mass spectrometry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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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 (Basel) 2014; 6:3438-53. [PMID: 25525684 PMCID: PMC4280543 DOI: 10.3390/toxins6123438] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2014] [Revised: 12/06/2014] [Accepted: 12/11/2014] [Indexed: 11/17/2022] Open
Abstract
Ochratoxin 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.
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Affiliation(s)
- Frantisek Malir
- Department of Biology, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic.
| | - Vladimir Ostry
- National Reference Center for Microfungi and Mycotoxins in Food Chains, Center of Health, Nutrition and Food in Brno, National Institute of Public Health in Prague, 61242 Brno, Czech Republic.
| | - Annie Pfohl-Leszkowicz
- Department Bioprocess & Microbial Systems, Laboratory Chemical Engineering, INP/ENSA Toulouse, University of Toulouse, UMR 5503 CNRS/INPT/UPS, 31320 Auzeville-Tolosane, France.
| | - Jakub Toman
- Department of Biology, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic.
| | - Ingrid Bazin
- Ecole des mines d'Ales, 6 av de Clavieres, 30100 Ales Cedex, France.
| | - Tomas Roubal
- National Reference Laboratory for Biomarkers of Mycotoxins and Mycotoxins in Food, Institute of Public Health in Usti nad Labem, Regional Branch Hradec Kralove, 50002 Hradec Kralove, Czech Republic.
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Iamanaka B, Teixeira A, Teixeira A, Copetti M, Bragagnolo N, Taniwaki M. The mycobiota of coffee beans and its influence on the coffee beverage. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Iamanaka B, Teixeira A, Teixeira A, Copetti M, Bragagnolo N, Taniwaki M. Reprint of “The mycobiota of coffee beans and its influence on the coffee beverage”. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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