Transfer of Ochratoxin A into Tea and Coffee Beverages
Abstract
:1. Introduction
2. Results and Discussion
2.1. OTA Content in Raw Black Teas and Fruit Teas
2.2. OTA Transfer into Tea Infusions
Summary statistics | Black tea | Fruit tea |
---|---|---|
arithmetic mean | 34.8 | 4.1 |
median | 34.8 | 4.1 |
90% percentile | 36.2 | 4.3 |
SD | 1.3 | 0.2 |
2.3. OTA Content in Ground Roasted Coffee
2.4. OTA Transfer into Coffee Beverages
Summary statistics | False Turkish coffee | Turkish coffee |
---|---|---|
arithmetic mean | 66.1 | 51.7 |
median | 66.2 | 51.8 |
90% percentile | 68.0 | 53.8 |
SD | 1.8 | 2.1 |
Summary statistics | Lungo | Americano | Espresso | Doppio | Ristretto |
---|---|---|---|---|---|
arithmetic mean | 54.5 | 50.8 | 32.2 | 30.2 | 22.3 |
median | 54.9 | 51.1 | 32.9 | 29.8 | 22.7 |
90% percentile | 56.9 | 53.0 | 35.8 | 32.8 | 25.9 |
SD | 2.4 | 2.3 | 3.7 | 2.2 | 3.6 |
Coffee drinks | Volume of boiling water (mL) | Transfer OTA from ground coffee to coffee drink (%) | Amount of OTA (ng/cup of coffee) |
---|---|---|---|
False Turkish coffee | 100 | 66.1 | 4.26 |
Lungo | 80 | 54.5 | 3.51 |
Turkish coffee | 100 | 51.7 | 3.33 |
Americano | 100 | 50.8 | 3.27 |
Espresso | 30 | 32.2 | 2.07 |
Doppio | 50 | 30.2 | 3.89 |
Ristretto | 20 | 22.3 | 1.44 |
2.5. Measurement of the pH of the Beverages and Impact on OTA Transfer
Sample type | pH (mean ± SD) | temperature (°C) |
---|---|---|
Black tea beverages | 6.68 ± 0.01 | 27.0 |
Fruit tea beverages | 3.43 ± 0.01 | 28.8 |
False Turkish coffee | 5.91 ± 0.01 | 28.9 |
Turkish coffee | 5.34 ± 0.01 | 25.7 |
Lungo | 5.13 ± 0.01 | 27.7 |
Americano | 5.33 ± 0.01 | 27.3 |
Espresso | 5.10 ± 0.01 | 24.0 |
Doppio | 4.99 ± 0.01 | 26.2 |
Ristretto | 4.98 ± 0.01 | 25.5 |
2.6. OTA Intake Estimation via Hot Drinks
Type of drink | OTA intake (ng/kg bw/day) | Contribution to tolerable daily intake (%) | Contribution to safety dose (%) | |||
---|---|---|---|---|---|---|
Mean | Max | Mean | Max | Mean | Max | |
Fruit tea | 0.3 | 3.46 | 2 | 24 | 6 | 69 |
Black tea | 1.1 | 8.3 | 7 | 59 | 22 | 166 |
Coffee | 0.26 | 0.36 | 1.82 | 2.52 | 5.2 | 7.2 |
3. Experimental Section
3.1. Chemicals and Columns
3.2. OTA Solution
3.3. Sampling of Tea and Coffee
3.4. Preparation of Tea and Coffee Beverages
3.5. Determination of pH of Infusion
3.6. OTA Extraction and Sample Cleanup
3.7. Conditions of HPLC Analysis for OTA Determination
3.8. OTA Intake Evaluation in Cups of Tea and Coffee
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Malir, F.; Ostry, V.; Pfohl-Leszkowicz, A.; Toman, J.; Bazin, I.; Roubal, T. Transfer of Ochratoxin A into Tea and Coffee Beverages. Toxins 2014, 6, 3438-3453. https://doi.org/10.3390/toxins6123438
Malir F, Ostry V, Pfohl-Leszkowicz A, Toman J, Bazin I, Roubal T. Transfer of Ochratoxin A into Tea and Coffee Beverages. Toxins. 2014; 6(12):3438-3453. https://doi.org/10.3390/toxins6123438
Chicago/Turabian StyleMalir, Frantisek, Vladimir Ostry, Annie Pfohl-Leszkowicz, Jakub Toman, Ingrid Bazin, and Tomas Roubal. 2014. "Transfer of Ochratoxin A into Tea and Coffee Beverages" Toxins 6, no. 12: 3438-3453. https://doi.org/10.3390/toxins6123438
APA StyleMalir, F., Ostry, V., Pfohl-Leszkowicz, A., Toman, J., Bazin, I., & Roubal, T. (2014). Transfer of Ochratoxin A into Tea and Coffee Beverages. Toxins, 6(12), 3438-3453. https://doi.org/10.3390/toxins6123438