A simple chemical method reduces ochratoxin A in contaminated cocoa shells

Area of Science:

• Food Science
• Mycotoxicology
• Analytical Chemistry

Background:

• Ochratoxin A (OTA) is a harmful mycotoxin found in cocoa beans, primarily concentrated in the shells.
• Contaminated cocoa poses a risk to human health and the food industry.

Purpose of the Study:

• To develop and validate a simple chemical method for reducing OTA in naturally contaminated cocoa shells.
• To assess the efficiency and applicability of the method for industrial use.

Main Methods:

• Validated a high-performance liquid chromatography (HPLC) method for OTA detection and quantification.
• Tested aqueous solutions of sodium bicarbonate and potassium carbonate for OTA reduction using ASE 200.
• Optimized decontamination conditions (pressure, temperature, time) using potassium carbonate.

Main Results:

• The validated HPLC method achieved 88.7% recovery with low detection limits.
• Potassium carbonate solution demonstrated significantly higher OTA reduction (83%) compared to sodium bicarbonate (27%).
• Optimal reduction was achieved using 2% potassium carbonate at 1,000 lb/in², 90°C for 10 minutes.

Conclusions:

• A simple, fast, and economical chemical method using potassium carbonate effectively reduces OTA in cocoa shells.
• The method is potentially applicable to the cocoa industry for improving food safety.
• Potassium carbonate, when rinsed, poses minimal risk to human health.