Transfer of Ochratoxin A into Tea and Coffee Beverages
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 carcino...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4280543/ https://www.ncbi.nlm.nih.gov/pubmed/25525684 http://dx.doi.org/10.3390/toxins6123438 |
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author | Malir, Frantisek Ostry, Vladimir Pfohl-Leszkowicz, Annie Toman, Jakub Bazin, Ingrid Roubal, Tomas |
author_facet | Malir, Frantisek Ostry, Vladimir Pfohl-Leszkowicz, Annie Toman, Jakub Bazin, Ingrid Roubal, Tomas |
author_sort | Malir, Frantisek |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-4280543 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-42805432015-01-21 Transfer of Ochratoxin A into Tea and Coffee Beverages Malir, Frantisek Ostry, Vladimir Pfohl-Leszkowicz, Annie Toman, Jakub Bazin, Ingrid Roubal, Tomas Toxins (Basel) Article 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. MDPI 2014-12-17 /pmc/articles/PMC4280543/ /pubmed/25525684 http://dx.doi.org/10.3390/toxins6123438 Text en © 2014 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Malir, Frantisek Ostry, Vladimir Pfohl-Leszkowicz, Annie Toman, Jakub Bazin, Ingrid Roubal, Tomas Transfer of Ochratoxin A into Tea and Coffee Beverages |
title | Transfer of Ochratoxin A into Tea and Coffee Beverages |
title_full | Transfer of Ochratoxin A into Tea and Coffee Beverages |
title_fullStr | Transfer of Ochratoxin A into Tea and Coffee Beverages |
title_full_unstemmed | Transfer of Ochratoxin A into Tea and Coffee Beverages |
title_short | Transfer of Ochratoxin A into Tea and Coffee Beverages |
title_sort | transfer of ochratoxin a into tea and coffee beverages |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4280543/ https://www.ncbi.nlm.nih.gov/pubmed/25525684 http://dx.doi.org/10.3390/toxins6123438 |
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