Avaliação da degradação de ocratoxina A em café durante a torrefação

• Ano de defesa: 2004
• Autor(a) principal: Eliene Alves dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Engenharia Química; Engenharia quimica
• Link de acesso: http://hdl.handle.net/1843/BUOS-9MGJ4F

Occurrence of ochratoxin A (OTA) in food products is a problem that concerns the whole world. Coffee has been a target for OTA research, since this mycotoxin is potentially carcinogenic and may cause health problems in humans. Its occurs naturally, thus being difficult to control and causing irreversible damage to coffee sales, since this product is subject to legislation by the importing countries. A better understanding of OTA behaviour during coffee roasting has been an interest for many researchers. However, due to the heterogeneous distribution of OTA in coffee lots, and also the lack of knowledge regarding appropriate sampling planning for mycotoxin detection, discrepancies have been found in OTA roasting degradation data. In view of the above, the present study has aimed at an evaluation of OTA degradation during coffee roasting, based in an evaluation of OTA degradation during coffee roasting, based on a previously validated sampling method. 9 kg of green coffee samples were divided into nine 1 kg sub-samples. Three sub-samples were evaluated as green (crude) coffee, three were submitted to a mild roast and three were submitted to a dark roast. Roasting degree was established based on overage grain temperature measurements. OTA contamination was evaluated in both green and roasted coffee samples. OTA contamination of each coffee lot was based on average results from three sub-samples, varying from 7.5 to 20.3 g/kg. Results obtained for the roasted sub-samples have show average OTA degradation of 64% and 87% for mild and dark roasts, respectively. Data variability found in the roasted coffee data was compatible with the determinations for green coffee.