Occurrence of the Ochratoxin A Degradation Product 2'R-Ochratoxin A in Coffee and Other Food: An Update

Overview

Journal Toxins (Basel)

Publisher MDPI

Specialty Toxicology

Date 2019 Jun 12

PMID 31181754

Citations 14

Authors

Franziska Sueck

Vanessa Hemp

Jonas Specht

Olga Torres

Benedikt Cramer

Hans-Ulrich Humpf

Affiliations

Soon will be listed here.

Abstract

Food raw materials can contain the mycotoxin ochratoxin A (OTA). Thermal processing of these materials may result in decreased OTA levels but also in the formation of the thermal isomerization product 2'R-ochratoxin A (2'R-OTA). So far, only 2'R-OTA levels reported from 15 coffee samples in 2008 are known, which is little when compared to the importance of coffee as a food and trading good. Herein, we present results from a set of model experiments studying the effect of temperatures between 120 °C and 270 °C on the isomerization of OTA to 2'R-OTA. It is shown that isomerization of OTA starts at temperatures as low as 120 °C. At 210 °C and above, the formation of 25% 2'R-OTA is observed in less than one minute. Furthermore, 51 coffee samples from France, Germany, and Guatemala were analyzed by HPLC-MS/MS for the presence of OTA and 2'R-OTA. OTA was quantified in 96% of the samples, while 2'R-OTA was quantifiable in 35% of the samples. The highest OTA and 2'R-OTA levels of 28.4 µg/kg and 3.9 µg/kg, respectively, were detected in coffee from Guatemala. The OTA:2'R-OTA ratio in the samples ranged between 2.5:1 and 10:1 and was on average 5.5:1. Besides coffee, 2'R-OTA was also for the first time detected in a bread sample and malt coffee powder.

Citing Articles

Reduction in Ochratoxin A Occurrence in Coffee: From Good Practices to Biocontrol Agents.

Lopez-Rodriguez C, Verheecke-Vaessen C, Strub C, Fontana A, Schorr-Galindo S, Medina A J Fungi (Basel). 2024; 10(8).

PMID: 39194915 PMC: 11355758. DOI: 10.3390/jof10080590.

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies.

Ben Miri Y, Benabdallah A, Chentir I, Djenane D, Luvisi A, De Bellis L Foods. 2024; 13(8).

PMID: 38672856 PMC: 11049263. DOI: 10.3390/foods13081184.

A green-footprint approach for parallel multiclass analysis of contaminants in roasted coffee via LC-HRMS.

Espana Amortegui J, Ekroth S, Pekar H, Guerrero Dallos J Anal Bioanal Chem. 2024; 416(7):1541-1560.

PMID: 38349534 PMC: 10899293. DOI: 10.1007/s00216-024-05157-4.

Practical Strategies to Reduce Ochratoxin A in Foods.

Lee H, Kim H, Ryu D Toxins (Basel). 2024; 16(1).

PMID: 38276534 PMC: 10819544. DOI: 10.3390/toxins16010058.

Risks for animal health related to the presence of ochratoxin A (OTA) in feed.

Schrenk D, Bignami M, Bodin L, Chipman J, Del Mazo J, Grasl-Kraupp B EFSA J. 2023; 21(11):e08375.

PMID: 37942224 PMC: 10628734. DOI: 10.2903/j.efsa.2023.8375.

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