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. 1987 Feb;97(2):111-5.
doi: 10.1007/BF00436848.

Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus

H Tsubouchi, K Yamamoto, K Hisada, Y Sakabe, S Udagawa

Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus

H Tsubouchi et al. Mycopathologia. 1987 Feb.

Abstract

The heat stability of ochratoxin A in green coffee beans inoculated with Aspergillus ochraceus was studied. Heat treatment (roasting) at 200 degrees C for 10 or 20 min reduced the levels of ochratoxin A by only 0-12% in the dried whole beans. Almost all of the ochratoxin A was infused into the coffee decoction when the roasted samples were ground and extracted with boiling water. Therefore, the reduction of ochratoxin A concentration of contaminated coffee beans by roasting under these conditions is ineffective.

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