Levels of ochratoxin a produced by Aspergillus in arabica coffee in Southern Manabí

The objective of this research was to conduct a post-harvest level study on coffee processed by the dry method, aiming to determine contamination levels of Ochratoxin A (OTA) in Arabica coffee (Coffea arabica L.) in the southern region of Manabí province, using the high-performance liquid chromatography technique (HPLC-Fluorescence). A total of 9 samples of natural coffee were analyzed, collected from producers and traders in the cantons of Jipijapa, Paján, and 24 de Mayo, located in the southern region of Manabí. These were microbiologically analyzed using the PEE-LSAIA-01 test method to quantify levels of Ochratoxin A (OTA). The detection limit for Ochratoxin A was 0.018 ng/mL, corresponding to a concentration of 0.86 μg/kg in the sample. All nine samples (100%) tested positive for Ochratoxin A. The levels detected ranged from 30.63 to 445.60 μg/kg; all were above the European Union (EU) permitted limit for OTA concentrations of 5.0 μg/kg. The analysis revealed that the management and processing of coffee produced in the region do not meet international post-harvest handling and storage standards, resulting in a high incidence and very high levels of mycotoxin-producing fungi.

• Main Author: Soledispa Plúa, Maritza Leonor (author)
• Other Authors: García Pico, Anthony Daniel (author), Alcívar Murillo , Rubén Melquiades (author), Alcívar Santana, Rubén Andrés (author)
• Format: article
• Language: spa
• Published: 2024
• Subjects: Micotoxinas; Ocratoxina A (OTA); café natural; cromatografía; Mycotoxins; Ochratoxin A (OTA); natural coffee; chromatography
• Online Access: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/560