Ochratoxin A in liquorice as affected by processing methods.
A study of the effect of several processing methods on the concentration of ochratoxin A (OTA) in liquorice and derived products was carried out. The effect of the sorting, washing and peeling of fresh liquorice roots was investigated; as well as the production at a laboratory scale of liquorice extract and block liquorice from dry roots. Finally, the thermal stability of OTA was assessed. The OTA content was analysed by high-performance liquid chromatography-fluorescence and confirmed by methyl ester formation. The OTA level in liquorice extract was stable to heat treatment at 150 degrees C for 60 min. The OTA concentration was unaffected by sorting or washing, but it was much reduced by peeling (a 53.1% reduction). A great reduction in the OTA level was found during the production of liquorice extract (78.6%) and block liquorice (91.8%).
Ariño
A
A
Veterinary Faculty, University of Zaragoza, c/Miguel Servet 177, E-50013 Zaragoza, Spain. aarino@unizar.es
Herrera
M
M
Langa
E
E
Raso
J
J
Herrera
A
A
D002274:Carcinogens, Environmental / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004355:Drug Stability; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006035:Glycyrrhiza / Q000737:chemistry*; D006358:Hot Temperature; D009183:Mycotoxins / Q000032:analysis; D009793:Ochratoxins / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry; D018517:Plant Roots / Q000737:chemistry
D002274:Carcinogens, Environmental; D009183:Mycotoxins; D009793:Ochratoxins; D010936:Plant Extracts; C025589:ochratoxin A