Abstract
The aim of this study was to estimate the contamination of grain coffee, roasted coffee, instant coffee, and cocoa purchased in local markets with ochratoxin A (OTA) and its isomerization product 2′R-ochratoxin A (2′R-OTA), and to assess risk of dietary exposure to the mycotoxins. OTA and 2′R-OTA content was determined using the HPLC chromatography with immunoaffinity columns dedicated to OTA. OTA levels found in all the tested samples were below the maximum limits specified in the European Commission Regulation EC 1881/2006. Average OTA concentrations calculated for positive samples of grain coffee/roasted coffee/instant coffee/cocoa were 0.94/0.79/3.00/0.95 µg/kg, with the concentration ranges: 0.57–1.97/0.44–2.29/0.40–5.15/0.48–1.97 µg/kg, respectively. Average 2′R-OTA concentrations calculated for positive samples of roasted coffee/instant coffee were 0.90/1.48 µg/kg, with concentration ranges: 0.40–1.26/1.00–2.12 µg/kg, respectively. In turn, diastereomer was not found in any of the tested cocoa samples. Daily intake of both mycotoxins with coffee/cocoa would be below the TDI value even if the consumed coffee/cocoa were contaminated with OTA/2′R-OTA at the highest levels found in this study. Up to now only a few papers on both OTA and 2′R-OTA in roasted food products are available in the literature, and this is the first study in Poland.
Highlights
Mycotoxins are toxic secondary metabolites produced by filamentous fungi of genera Aspergillus, Penicillium, and Fusarium
Toxicological properties of 2 R-ochratoxin A (OTA) diastereomer are not well known, but the Cell Counting Kit-8 test showed about 10 times less cytostatic effect of 2 R-ochratoxin A (2 R-OTA) in immortalize human kidney epithelia cells compared to OTA [6,7]
In our studies OTA was found in all samples of instant coffee, all samples of cocoa, 84% samples of grain coffee, and 89.5% samples of roasted coffee, whereas 2 R-OTA was found in 57.1/0/15.8/10.5%, respectively
Summary
Mycotoxins are toxic secondary metabolites produced by filamentous fungi of genera Aspergillus, Penicillium, and Fusarium. Ochratoxin A (OTA) is a secondary metabolite produced by fungal species such as Aspergillus niger, Aspergillus ochraceus or Aspergillus carbonarius, and by some Penicillium species [1]. This toxin occurs in various foodstuffs such as cereals/bakery products, cocoa, coffee, alcoholic beverages. Mycotoxins in food are an ongoing global concern since they may be responsible for various negative health effects [2,3]. Consumed OTA may seriously impair human health because of its nephrotoxic properties, carcinogenicity, teratogenicity, immunotoxicity, mutagenicity, and hepatotoxicity [4,5]. From a chemical point of view, OTA is a white, thermally stable, crystalline substance with
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
