title: Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus.
abstract: The heat stability of ochratoxin A in green coffee beans inoculated with Aspergillus ochraceus was studied. Heat treatment (roasting) at 200 degrees C for 10 or 20 min reduced the levels of ochratoxin A by only 0-12% in the dried whole beans. Almost all of the ochratoxin A was infused into the coffee decoction when the roasted samples were ground and extracted with boiling water. Therefore, the reduction of ochratoxin A concentration of contaminated coffee beans by roasting under these conditions is ineffective.
mesh_terms: D001230:Aspergillus / Q000378:metabolism*; D001235:Aspergillus ochraceus / Q000378:metabolism*; D003069:Coffee / Q000382:microbiology*; D006358:Hot Temperature; D009793:Ochratoxins / Q000096:biosynthesis* / Q000378:metabolism
chemical_list: D003069:Coffee; D009793:Ochratoxins; C025589:ochratoxin A