The effect of cooking on ochratoxin A content of beans, variety 'Carioca'.
The effect of cooking on the reduction of ochratoxin A (OA) content in beans (Phaseolous vulgaris L.), variety 'Carioca', was evaluated. Beans were placed in glass desiccators at 25 degrees C in equilibrium with 90% relative humidity and inoculated with spore suspensions of Aspergillus alutaceus Berk. & Curt. (formerly A. ochraceus Wilh.) NRRL 3174, an ochratoxigenic strain. After 10 days, samples were taken, analysed for their OA content, and then cooked under pressure, with and without previous soaking. It was observed that cooking caused a substantial reduction in the levels of OA (up to 84%). This effect was even more pronounced when the bean grains were soaked in the water for 12 h before cooking under pressure, at 115 degrees C, for 45 min.
Milanez
T V
TV
Secão de Química Biológica, Instituto Adolfo Lutz, São Paulo, Brazil.
Leitão
M F
MF
D007887:Fabaceae / Q000737:chemistry*; D006358:Hot Temperature; D009183:Mycotoxins / Q000032:analysis*; D009793:Ochratoxins / Q000032:analysis*; D010946:Plants, Medicinal; D013997:Time Factors
D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A