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Ochratoxin A in liquorice as affected by processing methods.

A Ariño1, M Herrera, E Langa

  • 1Veterinary Faculty, University of Zaragoza, c/Miguel Servet 177, E-50013 Zaragoza, Spain. aarino@unizar.es

Food Additives and Contaminants
|August 11, 2007
PubMed
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Processing liquorice roots significantly reduces ochratoxin A (OTA) levels. Peeling, extract production, and block liquorice manufacturing are effective methods for lowering OTA contamination in food products.

Area of Science:

  • Food Science
  • Mycotoxicology
  • Agricultural Chemistry

Background:

  • Ochratoxin A (OTA) is a mycotoxin found in various food products, including liquorice.
  • Contamination by OTA poses a risk to human health.
  • Effective processing methods are needed to reduce OTA levels in liquorice.

Purpose of the Study:

  • To investigate the impact of different processing techniques on OTA concentration in liquorice.
  • To assess the thermal stability of OTA during liquorice processing.
  • To quantify OTA reduction achieved through sorting, washing, peeling, and product manufacturing.

Main Methods:

  • Analysis of OTA concentration using high-performance liquid chromatography-fluorescence.
  • Confirmation of OTA levels via methyl ester formation.

Related Experiment Videos

  • Evaluation of processing steps including sorting, washing, peeling, and laboratory-scale production of liquorice extract and block liquorice.

    • Main Results:

    • Peeling liquorice roots reduced OTA by 53.1%.
    • Liquorice extract production decreased OTA by 78.6%.
    • Block liquorice production reduced OTA by 91.8%.
    • OTA in liquorice extract demonstrated thermal stability at 150°C for 60 minutes.

    Conclusions:

    • Peeling and manufacturing processes significantly reduce ochratoxin A in liquorice.
    • Sorting and washing had minimal impact on OTA levels.
    • The established processing methods are effective in mitigating OTA contamination in liquorice-derived products.