title: Development of ochratoxin A during robusta (Coffea canephora) coffee cherry drying.
abstract: The occurrence and formation of ochratoxin A (OTA) in Robusta coffee was studied for three consecutive seasons under tropical conditions in Thailand. Sun drying of coffee cherries consistently led to OTA formation in the pulp and parchment (husks) of the cherries. In replicated trials, dried coffee beans (green coffee) were shown to contain on average OTA concentrations that were approximately 1% of those found in husks. OTA contamination of green coffee depended on cherry maturity, with green cherries being the least, and overripe cherries the most susceptible. Defects, and in particular the inclusion of husks, are the most important source of OTA contamination. OTA contamination occurred independently of whether cherries were placed on concrete, on bamboo tables, or on the ground. The study suggests that better raw material quality, an appropriate drying and dehulling procedure combined with a reduction of green coffee defects can effectively contribute to the reduction of OTA in green coffee.
authors.affiliation: Nestlé Research Center, 101 Av. Gustave Eiffel, F-37390 Notre Dame d'Oé, France, Quality Coffee Products Ltd., Lumpini, Bangkok 10330, Thailand.
authors.forename: P
authors.initials: P
authors.lastname: Bucheli
authors.forename: C
authors.initials: C
authors.lastname: Kanchanomai
authors.forename: I
authors.initials: I
authors.lastname: Meyer
authors.forename: A
authors.initials: A
authors.lastname: Pittet
mesh_terms: D003069:Coffee; D005506:Food Contamination; D005511:Food Handling; D009183:Mycotoxins / Q000032:analysis*; D009793:Ochratoxins / Q000032:analysis*; D013785:Thailand
chemical_list: D003069:Coffee; D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A