Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts

Aurora Napolitano, Vincenzo Fogliano, Alessio Tafuri, Alberto Ritieni*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

62 Citations (Scopus)


Ochratoxin A is an important mycotoxin that can enter the human food chain in cereals, wine, coffee, spices, beer, cocoa, dried fruits, and pork meats. Coffee is one of the most common beverages and, consequently, it has a potential risk factor for human health related to ochratoxin A exposure. In this study, coffee and corresponding byproducts from seven different geographic regions were investigated for ochratoxin A natural occurrence by HPLC-FLD, nutritional characterization, and antioxidant activities by spectrophotometric assay. The research focused on composition changes in coffee during the processing step "from field to cup". Costa Rica and Indian green coffees were the most contaminated samples, with 13 and 11 μg/kg, respectively, while the Ethiopian coffee was the least contaminated, with 3.8 μg/kg of ochratoxin A. The reduction of ochratoxin A contamination during the roasting step was comparable for any samples that were considered under the recommended level of 4 μg/kg. Total dietary fibers ranged from 58.7% for Vietnam and 48.6% for Ivory Coast in green coffees and ranged from 58.6% for Costa Rica to 61.2% for India in roasted coffee. Coffee silverskin byproduct obtained from Ivory Coast was the highest, with 69.2 and 64.2% of insoluble dietary fibers, respectively.

Original languageEnglish
Pages (from-to)10499-10504
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number25
Publication statusPublished - 12 Dec 2007
Externally publishedYes


  • Antioxidant activity
  • Coffee
  • Dietary fiber
  • Ochratoxin A
  • Silverskin

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