Transfer of Ochratoxin A into Tea and Coffee Beverages

Toxins

Frantisek Malir³  Vladimir Ostry⁵  Annie Pfohl-Leszkowicz⁴  Jakub Toman³  Ingrid Bazin²  Tomas Roubal¹ 

[1] 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; E-Mail:;Ecole des mines d’Ales, 6 av de Clavieres, 30100 Ales Cedex, France; E-Mail:;Department of Biology, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; E-Mail:;Department Bioprocess & Microbial Systems, Laboratory Chemical Engineering, INP/ENSA Toulouse, University of Toulouse, UMR 5503 CNRS/INPT/UPS, 31320 Auzeville-Tolosane, France; E-Mail:;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; E-Mail:

关键词: ochratoxin A;    OTA;    black tea;    fruit tea;    coffee;    OTA transfer into beverages;   

DOI  :  10.3390/toxins6123438

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.