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. 2021 Dec 29;27(1):188.
doi: 10.3390/molecules27010188.

Ochratoxin A and 2' R-Ochratoxin A in Selected Foodstuffs and Dietary Risk Assessment

Agnieszka Zapaśnik  1 , Marcin Bryła  2 , Agnieszka Waśkiewicz  3 , Edyta Ksieniewicz-Woźniak  2 , Grażyna Podolska  4
Affiliations

Ochratoxin A and 2' R-Ochratoxin A in Selected Foodstuffs and Dietary Risk Assessment

Agnieszka Zapaśnik et al. Molecules. .

Abstract

The aim of this study was to estimate the contamination of grain coffee, roasted coffee, instant coffee, and cocoa purchased in local markets with ochratoxin A (OTA) and its isomerization product 2'R-ochratoxin A (2'R-OTA), and to assess risk of dietary exposure to the mycotoxins. OTA and 2'R-OTA content was determined using the HPLC chromatography with immunoaffinity columns dedicated to OTA. OTA levels found in all the tested samples were below the maximum limits specified in the European Commission Regulation EC 1881/2006. Average OTA concentrations calculated for positive samples of grain coffee/roasted coffee/instant coffee/cocoa were 0.94/0.79/3.00/0.95 µg/kg, with the concentration ranges: 0.57-1.97/0.44-2.29/0.40-5.15/0.48-1.97 µg/kg, respectively. Average 2'R-OTA concentrations calculated for positive samples of roasted coffee/instant coffee were 0.90/1.48 µg/kg, with concentration ranges: 0.40-1.26/1.00-2.12 µg/kg, respectively. In turn, diastereomer was not found in any of the tested cocoa samples. Daily intake of both mycotoxins with coffee/cocoa would be below the TDI value even if the consumed coffee/cocoa were contaminated with OTA/2'R-OTA at the highest levels found in this study. Up to now only a few papers on both OTA and 2'R-OTA in roasted food products are available in the literature, and this is the first study in Poland.

Keywords: 2′R-ochratoxin A; cocoa; coffee; ochratoxin A; risk assessment.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chemical structure of OTA and 2′R-OTA.
Figure 2
Figure 2
Chromatographic separation of OTA and 2′R-OTA in roasted coffee (blue—analytical standard; red—roasted coffee sample); mAU—milli absorbance unit.
See this image and copyright information in PMC

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