Related Experiment Video
Updated: Jun 20, 2026
10:24
Non-destructive SPE-UPLC-based Quantification of Aflatoxins and Stilbenoid Phytoalexins in Single Peanut (Arachis spp.) Seeds
Published on: April 19, 2024
Effect of processing on ochratoxin A content in dried beans.
M H Iha1, M W Trucksess, V H Tournas
1Instituto Adolfo Lutz, Laboratorio I de Ribeirao Preto, Ribeirao Preto 14085-410, Brazil. mhiha@ial.sp.gov.br
Summary
Discarding water used for washing, soaking, and cooking significantly reduces ochratoxin A (OTA) contamination in dried beans. This simple method effectively removes the mycotoxin from both whole beans and bean flour.
Area of Science:
- Food Science
- Mycotoxicology
- Food Safety
Background:
- Ochratoxin A (OTA) is a mycotoxin found in various foods, including beans.
- Contamination of dried beans with OTA poses a food safety risk.
- Effective methods for reducing OTA levels in beans are needed.
Purpose of the Study:
- To investigate the reduction of ochratoxin A (OTA) in dried beans through washing, soaking, and cooking.
- To determine the effectiveness of discarding processing water in reducing OTA contamination.
Main Methods:
- Dried beans (pink and carioca) were subjected to washing, soaking, and cooking treatments.
- Ochratoxin A levels were analyzed in processing water and beans at each step.
- Analysis involved methanol-sodium bicarbonate extraction, immunoaffinity column cleanup, and liquid chromatography with fluorescence detection.
Main Results:
- Washing, soaking, and cooking individually reduced OTA in beans.
- Higher OTA levels remained in whole beans compared to bean flour after water removal.
- Combining all three treatments eliminated approximately 50% of OTA from whole beans.
Conclusions:
- Discarding the water used during bean preparation significantly reduces ochratoxin A contamination.
- Bean processing methods influence OTA distribution between water and beans.
- This study highlights a practical approach to mitigate OTA risk in dried beans.
