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Matrix binding of ochratoxin A during roasting.

Andrea Bittner1, Benedikt Cramer, Hans-Ulrich Humpf

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Coffee roasting degrades ochratoxin A (a mycotoxin) significantly. Researchers discovered ochratoxin A forms esters with coffee polysaccharides during roasting, explaining further ochratoxin A loss.

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Area of Science:

  • Food Chemistry
  • Mycotoxicology
  • Analytical Chemistry

Background:

  • Mycotoxin ochratoxin A (OA) is significantly degraded during coffee roasting, with known products accounting for only part of the loss.
  • An unexplained loss of over 50% of ochratoxin A during coffee roasting necessitates further investigation into degradation pathways.

Purpose of the Study:

  • To identify novel thermal reactions responsible for ochratoxin A loss during coffee roasting.
  • To investigate the esterification of ochratoxin A with coffee polysaccharides as a potential degradation pathway.

Main Methods:

  • Model experiments heating ochratoxin A with methyl α-d-glucopyranoside to mimic polysaccharide binding.
  • Isolation and characterization of the resulting ochratoxin A-carbohydrate ester.
  • Development of a sample preparation protocol involving enzymatic cleavage and immunoaffinity chromatography.
  • Detection of ochratoxin A saccharide esters using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).

Main Results:

  • Ochratoxin A readily forms ester bonds with carbohydrates, demonstrated by the synthesis of an ochratoxin A-methyl-α-d-glucopyranoside ester.
  • A novel method was developed to detect ochratoxin A polysaccharide esters.
  • The presence of ochratoxin A polysaccharide esters was confirmed in roasted, artificially contaminated coffee samples.

Conclusions:

  • Esterification of ochratoxin A with coffee polysaccharides is a significant thermal reaction occurring during coffee roasting.
  • This ester formation contributes to the overall unexplained loss of ochratoxin A during the roasting process.
  • The findings provide a new understanding of mycotoxin behavior in food processing.