Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture

dc.creatorCopetti, MV
dc.creatorIamanaka, BT
dc.creatorNester, MA
dc.creatorEfraim, P
dc.creatorTaniwaki, MH
dc.date2013
dc.date36892
dc.date2014-07-30T17:46:56Z
dc.date2015-11-26T17:45:16Z
dc.date2014-07-30T17:46:56Z
dc.date2015-11-26T17:45:16Z
dc.date.accessioned2018-03-29T00:27:34Z
dc.date.available2018-03-29T00:27:34Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 136, n. 1, n. 100, n. 104, 2013.
dc.identifier0308-8146
dc.identifier1873-7072
dc.identifierWOS:000309897000014
dc.identifier10.1016/j.foodchem.2012.07.093
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/67539
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/67539
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1288128
dc.descriptionThis work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description136
dc.description1
dc.description100
dc.description104
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectOchratoxin reduction
dc.subjectMycotoxin
dc.subjectCocoa processing
dc.subjectBeans
dc.subjectFungi
dc.subjectAflatoxins
dc.subjectMycobiota
dc.subjectFarm
dc.titleOccurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
dc.typeArtículos de revistas


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