Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.

@article{Cramer2008IdentificationAI,
  title={Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.},
  author={Benedikt Cramer and Maika K{\"o}nigs and H. -U. Humpf},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 14},
  pages={5673-81}
}
The mycotoxin ochratoxin A is degraded by up to 90% during coffee roasting. In order to investigate this degradation, model heating experiments with ochratoxin A were carried out, and the reaction products were analyzed by HPLC-DAD and HPLC-MS/MS. Two ochratoxin A degradation products were identified, and their structure and absolute configuration were determined. As degradation reactions, the isomerization to 14-(R)-ochratoxin A and the decarboxylation to 14-decarboxy-ochratoxin A were… CONTINUE READING