Evaluation of methods used to determine ochratoxin A in coffee beans.
A comparative study was conducted to evaluate four previously reported methods that proved to have a recovery greater than 80% for the determination of different levels of ochratoxin A (OTA) in green and roasted coffee beans and to select an accurate, sensitive, and less-expensive technique between the existing methods. The results indicated that the Association of Official Analytical Chemists (AOAC) official method for the extraction of OTA in green coffee and determination by high-performance liquid chromatography (HPLC) is recommended as an efficient method for the routine analyses of OTA in green and ground roasted coffee beans. This method proved to be an accurate, sensitive, and less-expensive method that employs routine materials and available equipment. Although the immunoaffinity column/HPLC procedure tested showed a significantly higher percentage than the AOAC recommended method, it is recommended for use in processed coffee beans where low concentrations of OTA may be expected to be detected.
Ahmed
N E
NE
Department of Food Toxicology & Contaminants, National Research Center-Dokki, Cairo, Egypt.
Farag
M M
MM
Soliman
K M
KM
Abdel-Samed
A K M
AK
Naguib
Kh M
KhM
D002846:Chromatography, Affinity; D002851:Chromatography, High Pressure Liquid; D040503:Coffea / Q000737:chemistry*; D007118:Immunoassay; D009793:Ochratoxins / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*; D012680:Sensitivity and Specificity
D009793:Ochratoxins; C025589:ochratoxin A