Ortega Santiago, Jorge Luis

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Incidence of ochratoxin A in green and roasted coffee beans from Puerto Rico
(2019-12-06) Ortega Santiago, Jorge Luis; Orellana-Feliciano, Lynette E.; College of Agricultural Sciences; Plaza, María de L.; Monroig-Inglés, Miguel F.; Jurick, Wayne M. II; Department of Food Science and Technology; Soto Santiago, Sandra L.
Ochratoxin A (OTA) is a carcinogenic mycotoxin for animals and humans produced by Aspergillus spp. and Penicillium spp., which has been associated with coffee and other foods. The aim of this study is to analyze ochratoxin A and identify fungi contaminating coffee beans from Puerto Rico. A total of 11 green coffee samples provided by ASDA (Administración de Servicios y Desarrollo Agropecuario) were collected and 200 grams of each sample were roasted to evaluate its effect on OTA levels. Ochratoxin A was quantified using Neogen’s AccuScan Gold Reader and Reveal Q+ kit for ochratoxin A. Beans from each sample were plated on Dichloran 18% Glycerol Agar for fungal isolation and isolates were identified by DNA extraction and sequencing using ITS 1 and ITS4 primers. Only one sample had OTA levels (12.7 ppb green, 11.9 ppb roasted) above the European Union limits. Most samples had OTA levels below the detection limit of the method used, which is 2 ppb. Aspergillus spp. were most commonly found fungi, with Aspergillus niger having the highest incidence (31%). No significant difference in OTA levels were found between green and roasted beans.