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Mycotoxins in coffee: what reality?

2017-07Conference object Open access
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dc.contributor.authorViegas, Susana
dc.contributor.authorViegas, Carla
dc.contributor.authorOliveira, Ana Cebola de
dc.contributor.authorTwaruzek, Magdalena
dc.contributor.authorKosicki, Robert
dc.contributor.authorGrajewski, Jan
dc.date.accessioned2018-12-30T18:53:38Z
dc.date.available2018-12-30T18:53:38Z
dc.date.issued2017-07
dc.description.abstractCoffee is a valuable product due to the still increasing demand for production and consume. Brazil, Vietnam and Columbia are the bigger producers and Finland, Norway and Netherlands are the countries with higher rates of consumption. Unfortunately, it is subjected to various contaminations that can have an important impact in consumer’s health and economy. The major compound of concern is ochratoxin A (OTA) but other mycotoxins can be present. However, roasting process has an important role in reducing mycotoxins presence, depending upon the combination of time and temperature. Since each European country applies different roasting conditions, significant differences in mycotoxins concentrations occur across the world even when the origin of the coffee beans is the same. Considering the above the aim of this study was to analyze mycotoxins (OTA, aflatoxins (AF) and citrinin (CIT)) in coffee ready to be consumed from different markets and different brands: Portugal (6), Austria (3), United States (2) and Timor (1). Twelve samples were collected from different types of brands sold as roasted beans. The extraction of OTA, CIT and AF was done on the immunoaffinity column Ochraprep (RBiopharm), CitriTest HPLC and AflaTest WB (Vicam), respectively. Mycotoxins were analyzed with HPLC-FLD (Merck-Hitachi). CIT and AF were not detected. OTA was detected in all the samples from Austria (2 results < 0.4 μg/Kg and 0.43 μg/Kg). In one of the Portuguese samples it was detected OTA (< 0.4 μg/Kg). Since the coffee beans have probably the same origin, it seems that indeed the roasting process adopted in each country and coffee industries influence the presence of mycotoxins. Further studies should be developed aiming to analyze other mycotoxins considering the possible climate changes influence. Additionally, a study should be developed to allow identifying how the roasting conditions adopted in each European country impact the presence of mycotoxins in coffee.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationViegas S, Viegas C, Oliveira AC, Twarużek M, Kosicki R, Grajewski J. Mycotoxins in coffee: what reality? In: Abrunhosa L, Venâncio A, Alvito P, editors. ICFC-2017 Book of abstracts – International Conference on Food Contaminants, Braga (Portugal), 13-14 July 2017. p. 77.pt_PT
dc.identifier.doi10.21814/icfc2017pt_PT
dc.identifier.isbn9789899747890
dc.identifier.urihttp://hdl.handle.net/10400.21/9226
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://repositorium.sdum.uminho.pt/bitstream/1822/46220/1/ICFC2017_Book_of_Abstracts_Web_2ndEd.pdfpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectMycotoxinspt_PT
dc.subjectCoffeept_PT
dc.subjectRoasting conditionspt_PT
dc.titleMycotoxins in coffee: what reality?pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBragapt_PT
oaire.citation.endPage77pt_PT
oaire.citation.startPage77pt_PT
person.familyNameViegas
person.familyNameViegas
person.givenNameSusana
person.givenNameCarla
person.identifier248817
person.identifier.ciencia-idA919-7318-63DC
person.identifier.ciencia-idEE1E-C639-D70F
person.identifier.orcid0000-0003-1015-8760
person.identifier.orcid0000-0002-1545-6479
person.identifier.ridI-4053-2012
person.identifier.ridB-7217-2013
person.identifier.scopus-author-id35270591500
person.identifier.scopus-author-id55443609700
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication13115332-43f7-4048-a8a5-2f2b855a8c92
relation.isAuthorOfPublicationb5fa5da4-50c3-4b88-ae20-1bc63cb485f7
relation.isAuthorOfPublication.latestForDiscoveryb5fa5da4-50c3-4b88-ae20-1bc63cb485f7

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