Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion.

@article{Obanos2005InfluenceOR,
  title={Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion.},
  author={A P{\'e}rez de Obanos and Elena Gonz{\'a}lez-Pe{\~n}as and Adela L{\'o}pez de Cer{\'a}in},
  journal={Food additives and contaminants},
  year={2005},
  volume={22 5},
  pages={463-71}
}
A study of the effect of coffee processing in the ochratoxin A (OTA) level has been carried out from the green beans to the drinking form. The analysis of OTA has been carried out by an in-house validated HPLC method with fluorescence detection. The limits of detection were 0.04 microg/kg for green and roasted coffee, and 0.01 microg/L for coffee brew. Thirty-six green coffee samples of different origin (Colombia, Costa Rica, Brazil, Vietnam, India and Uganda) were analysed. The highest… CONTINUE READING
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