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Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A
Ochratoxin A (OTA) is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Côte d’Ivoire, preventing OTA contamination has been the subject of extensive study. The current study was conducted to evaluate the influ...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2013
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3873687/ https://www.ncbi.nlm.nih.gov/pubmed/24287569 http://dx.doi.org/10.3390/toxins5122310 |
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author | Dano, Sébastien Djédjé Manda, Pierre Dembélé, Ardjourma Abla, Ange Marie-Joseph Kouassi Bibaud, Joel Henri Gouet, Julien Zroh Sika, Charles Bruno Ze Maria |
author_facet | Dano, Sébastien Djédjé Manda, Pierre Dembélé, Ardjourma Abla, Ange Marie-Joseph Kouassi Bibaud, Joel Henri Gouet, Julien Zroh Sika, Charles Bruno Ze Maria |
author_sort | Dano, Sébastien Djédjé |
collection | PubMed |
description | Ochratoxin A (OTA) is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Côte d’Ivoire, preventing OTA contamination has been the subject of extensive study. The current study was conducted to evaluate the influence of fermentation and drying materials on the OTA content in cocoa. For each test, 7000 intact cocoa pods were collected, split open to remove the beans, fermented using 1 of 3 different materials, sun-dried on 1 of 3 different platform types and stored for 30 days. A total of 22 samples were collected at each stage of post-harvesting operations. The OTA content in the extracted samples was then quantified by high-performance liquid chromatography. OTA was detected in beans at all stages of post-harvesting operations at varying levels: pod-opening (0.025 ± 0.02 mg/kg), fermentation (0.275 ± 0.2 mg/kg), drying (0.569 ± 0.015 mg/kg), and storage (0.558 ± 0.04 mg/kg). No significant relationships between the detected OTA level and the materials used in the fermentation and drying of cocoa were observed. |
format | Online Article Text |
id | pubmed-3873687 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-38736872013-12-27 Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A Dano, Sébastien Djédjé Manda, Pierre Dembélé, Ardjourma Abla, Ange Marie-Joseph Kouassi Bibaud, Joel Henri Gouet, Julien Zroh Sika, Charles Bruno Ze Maria Toxins (Basel) Article Ochratoxin A (OTA) is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Côte d’Ivoire, preventing OTA contamination has been the subject of extensive study. The current study was conducted to evaluate the influence of fermentation and drying materials on the OTA content in cocoa. For each test, 7000 intact cocoa pods were collected, split open to remove the beans, fermented using 1 of 3 different materials, sun-dried on 1 of 3 different platform types and stored for 30 days. A total of 22 samples were collected at each stage of post-harvesting operations. The OTA content in the extracted samples was then quantified by high-performance liquid chromatography. OTA was detected in beans at all stages of post-harvesting operations at varying levels: pod-opening (0.025 ± 0.02 mg/kg), fermentation (0.275 ± 0.2 mg/kg), drying (0.569 ± 0.015 mg/kg), and storage (0.558 ± 0.04 mg/kg). No significant relationships between the detected OTA level and the materials used in the fermentation and drying of cocoa were observed. MDPI 2013-11-28 /pmc/articles/PMC3873687/ /pubmed/24287569 http://dx.doi.org/10.3390/toxins5122310 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Dano, Sébastien Djédjé Manda, Pierre Dembélé, Ardjourma Abla, Ange Marie-Joseph Kouassi Bibaud, Joel Henri Gouet, Julien Zroh Sika, Charles Bruno Ze Maria Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A |
title | Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A |
title_full | Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A |
title_fullStr | Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A |
title_full_unstemmed | Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A |
title_short | Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A |
title_sort | influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin a |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3873687/ https://www.ncbi.nlm.nih.gov/pubmed/24287569 http://dx.doi.org/10.3390/toxins5122310 |
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