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  • Title: Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types.
    Author: Romani S, Sacchetti G, Chaves López C, Pinnavaia GG, Dalla Rosa M.
    Journal: J Agric Food Chem; 2000 Aug; 48(8):3616-9. PubMed ID: 10956159.
    Abstract:
    Since to our knowledge no data are available in the literature regarding the influence of green coffee type and origin on ochratoxin A (OTA) content, determinations were carried out in order to assess the level of OTA contamination in green coffee samples of different provenience. A total of 162 samples of green coffee beans from various countries (84 from Africa, 60 from America, and 18 from Asia) were analyzed for OTA. Both the amount and the variability of OTA levels were tested as a function of green coffee provenience. The results showed that 106 of the overall samples were positive for OTA, with concentration ranging from 0 to 48 microg/kg (ppb). In particular, it was possible to verify that African samples were more contaminated with respect to samples of other origin in terms of frequency and level of OTA; the highest concentrations observed were 18 and 48 microg/kg in two samples from The Congo.
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