title: Transfer of ochratoxin A into tea and coffee beverages.
abstract: Ochratoxin A (OTA) is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, reprotoxic, teratogenic, and carcinogenic (group 2B), being characterized by species and sex differences in sensitivity. Despite the fact that OTA is in some aspects a controversial topic, OTA is the most powerful renal carcinogen. The aim of this study was to make a small survey concerning OTA content in black tea, fruit tea, and ground roasted coffee, and to assess OTA transfer into beverages. OTA content was measured using a validated and accredited HPLC-FLD method with a limit of quantification (LOQ) of 0.35 ng/g. The OTA amount ranged from LOQ up to 250 ng/g in black tea and up to 104 ng/g in fruit tea. Black tea and fruit tea, naturally contaminated, were used to prepare tea infusions. The transfer from black tea to the infusion was 34.8% ± 1.3% and from fruit tea 4.1% ± 0.2%. Ground roasted coffee naturally contaminated at 0.92 ng/g was used to prepare seven kinds of coffee beverages. Depending on the type of process used, OTA transfer into coffee ranged from 22.3% to 66.1%. OTA intakes from fruit and black tea or coffee represent a non-negligible human source.
authors.affiliation: Department of Biology, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic. malir.frantisek@seznam.cz.
authors.forename: Frantisek
authors.initials: F
authors.lastname: Malir
authors.affiliation: National Reference Center for Microfungi and Mycotoxins in Food Chains, Center of Health, Nutrition and Food in Brno, National Institute of Public Health in Prague, 61242 Brno, Czech Republic. ostry@chpr.szu.cz.
authors.forename: Vladimir
authors.initials: V
authors.lastname: Ostry
authors.affiliation: Department Bioprocess & Microbial Systems, Laboratory Chemical Engineering, INP/ENSA Toulouse, University of Toulouse, UMR 5503 CNRS/INPT/UPS, 31320 Auzeville-Tolosane, France. leszkowicz@ensat.fr.
authors.forename: Annie
authors.initials: A
authors.lastname: Pfohl-Leszkowicz
authors.affiliation: Department of Biology, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic. frantisek.malir@uhk.cz.
authors.forename: Jakub
authors.initials: J
authors.lastname: Toman
authors.affiliation: Ecole des mines d'Ales, 6 av de Clavieres, 30100 Ales Cedex, France. Ingrid.Bazin@mines-ales.fr.
authors.forename: Ingrid
authors.initials: I
authors.lastname: Bazin
authors.affiliation: National Reference Laboratory for Biomarkers of Mycotoxins and Mycotoxins in Food, Institute of Public Health in Usti nad Labem, Regional Branch Hradec Kralove, 50002 Hradec Kralove, Czech Republic. tomas.roubal@zuusti.cz.
authors.forename: Tomas
authors.initials: T
authors.lastname: Roubal
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003069:Coffee / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D009793:Ochratoxins / Q000032:analysis*; D013662:Tea / Q000382:microbiology*
chemical_list: D003069:Coffee; D009793:Ochratoxins; D013662:Tea; C025589:ochratoxin A