บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of roasting conditions on reduction of ochratoxin A in coffee.

VANDERSTREGEN, G.H.D., ESSENS,P.J.M and VANDERLIJN, J.

Journal of Agriculture and Food Chemistry 49: 4713 – 4715.

2001

บทคัดย่อ

Effect of roasting conditions on reduction of ochratoxin A in coffee.

A commercial lot of green coffee, naturally contaminated with OA, was roasted under various conditions and the effects on the final OA content were determine. Roasting time varied from 2.5 to 10 min and the roast colour varied from light medium to dark. The differences in OA reduction between the different levels of roasting times and colour did not reach statistical significant. However, for all roasting conditions, the reduction was highly significant, being 69% reduction over the combined results. Three different explanations are available for this reduction: physical removal of OA with chaff, isomerisation at the C-3 position into another diastereomer, and thermal degradation with possible involvement of moisture. All three explanations may play a partial role in the OA reduction during coffee roasting.