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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...

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Autores principales: Dano, Sébastien Djédjé, Manda, Pierre, Dembélé, Ardjourma, Abla, Ange Marie-Joseph Kouassi, Bibaud, Joel Henri, Gouet, Julien Zroh, Sika, Charles Bruno Ze Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
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.
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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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