Transfer of ochratoxin A into tea and coffee beverages.

Frantisek Malir,Ingrid Bazin,Tomas Roubal,Jakub Toman,Annie Pfohl-Leszkowicz,Vladimir Ostry

doi:10.3390/toxins6123438

Abstract

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.

Highlights

Drinking either tea or coffee is a long tradition and part of many lifestyles
Twelve samples of black tea and 12 samples of fruit tea have been analyzed for their Ochratoxin A (OTA) content
Even though high contamination amount in black tea (250 ng/g) is not the rule, it was demonstrated that a significant amount of OTA can be transferred in black tea infusions

Summary

Introduction

Drinking either tea or coffee is a long tradition and part of many lifestyles. Coffee and tea drinks are popular and their consumption is growing all over the world. The proven health benefits of coffee amply justify considering this drink as a functional food [1]. Tea and coffee drinks are recognized for their stimulatory effects linked to caffeine and theine as well as to a range of other beneficial substances, such as phenolic compounds—flavonoids (e.g., catechins and anthocyanins) have antioxidant properties [3,4,5]. Other bioactive components [3,6,7]. These infusions may contain undesirable compounds including toxigenic moulds and their secondary metabolites—including mycotoxins such as ochratoxin A (OTA)

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Conclusion