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Behavior of Ochratoxin A during Green Coffee Roasting and Soluble Coffee Manufacture

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Nestlé Research and Development Center, CH-1350 Orbe, Switzerland; Nestlé Research Center, Nestec Ltd., Vers-chez-les-Blanc, P.O. Box 44, CH-1000 Lausanne 26, Switzerland; and Nestec Ltd., Avenue Nestlé 55, CH-1800 Vevey, Switzerland
Cite this: J. Agric. Food Chem. 1998, 46, 2, 673–675
Publication Date (Web):January 22, 1998
https://doi.org/10.1021/jf9707703
Copyright © 1998 American Chemical Society

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    Abstract

    As considerable inconsistencies are found in the literature regarding the influence of roasting and subsequent operations on the ochratoxin A (OTA) content of green coffee, experiments were undertaken to assess the evolution of OTA along an industrial soluble coffee manufacturing line. Both the variability and the amount of OTA naturally present in a lot of Thai Robusta green coffee were drastically reduced during soluble coffee manufacture. A small proportion of OTA was eliminated during green coffee cleaning, but the most significant reduction took place during roasting. The roast and ground coffee contained only 16% of the OTA originally present in the green coffee. Two phenomena are responsible for the elimination of OTA during roasting:  a thermal degradation and a removal with chaff. Thermal degradation is the most important route of elimination, with <20% accounted for by the chaff. A further 20% reduction was observed during soluble coffee manufacture, so that the powder contained only 13% of the OTA initially present in the green beans.

    Keywords: Ochratoxin A; green coffee; roasted coffee; soluble coffee; degradation

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     Nestlé R&D Center, Orbe.

    *

    In papers with more than one author, the asterisk indicates the name of the author to whom inquiries about the paper should be addressed.

     Nestlé Research Center, Lausanne.

    §

     Nestec Ltd., Vevey.

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