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Influence of Different Coffee Drink Preparations on Ochratoxin A

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Influence of Different Coffee Drink Preparations on Ochratoxin A Food Control 22 (2011) 1240e1245 Contents lists available at ScienceDirect Food Control journal homepage: www.elsevier.com/locate/foodcont Influence of different coffee drink preparations on ochratoxin A content and evaluation of the antioxidant activity and caffeine variations Antonello Santini a, Rosalia Ferracane a, Petra Mikusová b, Stefan Eged b, Antonia Srobárová b, Giuseppe Meca c,*, Jordi Mañes c, Alberto Ritieni a a Department of Food Science, University of Naples “Federico II”, Via Università 100, 80055 Portici (Naples), Italy b Institute of Botany SAS, Department of Mycology and Physiology, Dúbravská 14, SK-84523, Bratislava, Slovak Republic c Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain article info abstract Article history: Coffee is one of the most frequently consumed beverages in North America and Europe. It is well known Received 6 September 2010 that coffee contains caffeine and that coffee beans can be contaminated by Ochratoxin A (OTA). The Received in revised form operating conditions however affect OTA and caffeine extraction from the roasted coffee. OTA content 21 January 2011 found in the beverages can be greater than that found in the roasted coffee used to prepare it, repre- Accepted 29 January 2011 senting a potential OTA related risk factor for the human health. Moreover the coffee beans and coffee based beverages have an anti oxidant activity. This study investigates the OTA content, the amount of Keywords: caffeine, and the antioxidant activity in five different preparations: American coffee, Moka, Italian Coffee drink fi fi Ochratoxin A Espresso, Neapolitan and Turkish coffee. Arti cially OTA spiked samples were prepared using arti cially fl Antioxidant contaminated roasted coffee beans. High Pressure Liquid Chromatography with uorimetric detector was Caffeine used (LC-FLD). The OTA amount, in all preparations, was 85% lower then the spiking level. Quantitative LC-FLD analysis of the caffeine content in the five coffee preparations was determined by spectrophotometry, Spectrophotometry and the antioxidant lipophilic and hydrophilic activities of the different coffee preparations were investigated and compared. The caffeine content was directly related to its antioxidant activity; no relation was found between OTA, antioxidant activity and caffeine. Ó 2011 Elsevier Ltd. All rights reserved. 1. Introduction the European Union has been determined to be in the range 0.9 (Germany) to 4.6 ng/kg (Italy). This quantity is lower than Provisional Coffee is a tropical product and most likely to be colonized by Tolerable Daily Intake (PTDI) proposed by the World Health Organi- Aspergillus species synthesizing mycotoxins such as ochratoxin A zation of 5 ng OTA/kg (WHO, 2003). The main food carriers for OTA (Mantle & Chow, 2000). Ochratoxin A (OTA) is one of the most are considered beer, cereals, coffee, spices, dried fruits, cocoa, beer, important and dangerous mycotoxin produced by a few molds belong andporkmeat(Petzinger & Weidenbach; 2002; Rizzo, Eskola, & to Aspergillus ochraceus (Van Der Merwe, Steyn, & Fourie, 1965)and Atroshi, 2002). OTA is considered a nephrotoxic, hepatoxic, terato- Aspergillus carbonarius (Teren, Varga, Hamari, Rinyu, & Kevel, 1996) genic and immunosuppressive compound (Denli & Perez, 2010; with a small percentage of isolates related to Aspergillus niger (Abarca, Reddy & Bhoola, 2010). Coffee beans can be contaminated by OTA Bragulat, Castella, & Cabanes, 2004)andPenicillium verrucosum both for climatic and not suitable storage and transportation con- species (Schmidt-Heydt, Bode, Raupp, & Geisen, 2010). Chemically ditions. OTA occurrence has been described by several studies OTA is a dihydromethyl-isocoumarin moiety linked by amidic bond to (Napolitano, Fogliano, Tafuri, & Ritieni, 2007; Luis et al., 2009)sho- L-b-phenylalanine. OTA contamination is quite common in Europe, wing also the influence of roasting and brewing process on OTA coffee and in 57% of 6476 analyzed foods OTA quantity was above the beverages content (Perez De Obanos, Gonzales-Penas, & Lopez De detection limit of 0.01 mg/kg (Wolff et al., 2000; WHO, 2003). OTA has Cerain, 2005; La Pera et al., 2008). During the industrial process of been classified in the group 2B as possible carcinogenic compound for converting coffee beans into roasted coffee and soluble coffee, humans (IARC, 1993), and the average dietary intake for humans in a reduction of up to 90% may occur in OTA levels (Viani, 2002). The operating conditions however affect OTA extraction from the roasted coffee (Gopinandhan & Kannan, 2009) and the OTA content found in * Corresponding author. Tel.: þ34 963544958; fax: þ34 963544954. the beverages can thus be greater than that found in the roasted E-mail address: [email protected] (G. Meca). coffee used to prepare it representing a potential OTA related risk 0956-7135/$ e see front matter Ó 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodcont.2011.01.024 A. Santini et al. / Food Control 22 (2011) 1240e1245 1241 factor for the human health (Mouenjouenpou, Durand, Guyot, & solution at 200 mg/L standard working solution. The solutions Guiraud, 2007). vessels were sealed and stored in the dark at 4 C; the working Coffee is one of the most frequently consumed beverages in standard solution was freshly prepared every week. North America and Europe. European Commission has fixed a maximum level for OTA in roasted and soluble coffee, of 5 and 2.3. Coffee preparation 10 mg/kg respectively. It is well known also that coffee contains caffeine (1,3,7 trime- For the different coffee preparations an heuristic procedure and thylxanthine), a psychoactive substance and the nature and magni- traditional recipes were used considering that some of the different tude of caffeine’s psychoactivity depends on the dose administered coffee preparations derive from ancient traditions and often they (Jarosz, Wierzejska, Mojska, Swiderska, & Siuba, 2009). The quantity are obtained with non standardized processes. The procedures of caffeine extracted from coffee powder during the coffee making used for the five coffee drinks analyzed are described below. procedures depends on the method used while the antioxidant activity is strongly dependant on the roasting of the coffee beans and 2.3.1. Turkish coffee is retained in the brewed coffee depending on the procedure of This preparation requires a traditional metallic vessel known as extraction used in the coffee making (Belay,Ture,Redi,&Asfaw,2008; “ibrik”; in the laboratory preparation, 10 g of coffee powder was Fujioka & Shibamoto, 2007; Bialas, Luczak, & Przygoski, 2009). suspended in 100 mL of water using a kettle and then heated to Polyphenols, an important source of dietary antioxidants, are 100 C very slowly. After boiling, 5 mL of cold water were added and distributed widely in fruits, vegetables, cereals, and in beverages, the mixture re-heated again to 100 C. This process was repeated including red wine, tea, cocoa and coffee (Mattila, Hellstro, & twice more times to facilitate the precipitation of coffee insoluble Torronen, 2006). Roasting temperature however markedly affects compounds. After this procedure, the upper part of the obtained the composition of the coffee polyphenols obtained through the suspension was collected and analyzed. Maillard reaction and confers to coffee its pleasant taste and aroma (Richelle, Tavazzi, & Offord, 2001). Although some natural antioxi- 2.3.2. American coffee dants are lost during heating, the overall antioxidant properties of This preparation, very common in the Anglo-Saxon world area, coffee brews can be maintained or enhanced by the formation of requires a glass resistant kettle and special filters. Ten grams of new antioxidants such as the Maillard reaction products (Napolitano coffee powder were loaded onto paper filter and 320 mL of hot et al., 2007). Antioxidant activity of coffee brewed with different water were let to percolate slowly through the filter and on the techniques has been performed and results compared with caffeine coffee powder. Coffee solution obtained was collected in the lower and OTA content in five different coffee preparations as American glass kettle and then analyzed. coffee, Moka, Italian Espresso, Neapolitan and Turkish coffee, to evaluate the benefits and the toxic potential of some coffee bever- 2.3.3. Neapolitan coffee ages, utilized in the alimentary diet of different populations. This preparation is typical of Southern of Italy and requires a special coffee pot known as “Neapolitan pot”. The preparation is 2. Material and methods very similar to the brewing of the American coffee because both may be considered as percolation extraction processes. The differ- OTA standard was purchased from Sigma Chemical Company ence between the processes is the ratio coffee powder/water; in the (St. Louis; MO). Phosphate Buffered Saline (PBS) was prepared by “Neapolitan coffee” preparation the amount of water was reduced dissolving potassium chloride (0.2 g), potassium dihydrogen phos- to 50 mL and 10 g of coffee powder were used. The process consists phate (0.2 g), anhydrous disodium hydrogen phosphate (1.16 g) and in heating the water in the boiler tank of the coffeepot, then quickly sodium chloride (8.0 g) in 900 mL of LC grade water. The pH was overturn the coffeepot. This way the hot water percolates on the adjusted at 7.4 and the solution made up to 1 L. All chemicals coffee powder loaded on a metallic filter collocated at the base of and solvents LC grade were purchased from Merck (Darmstadt, the coffeepot and collects in the upper part of the device acting as Germany). container. The coffee drink was collected in the lower part of the coffeepot and then analyzed. 2.1. Coffee powder preparation 2.3.4. Moka coffee Roasted coffee, 100% Arabic, was purchased from the local This preparation is quite diffused in Italy and the coffee drink market and grinded. Two kilograms of coffee free of OTA were obtained is considered a typical “home made” coffee drink. The divided in two parts and each one spiked with OTA standard coffeepot used is known as “Moka” and consists of three different solution at two different levels.
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