Influence of post-harvest processing on ochratoxin A content in cocoa and on consumer exposure in Cameroon

2011 ◽  
Vol 4 (2) ◽  
pp. 141-146 ◽  
Author(s):  
P. Mounjouenpou ◽  
D. Gueule ◽  
M. Ntoupka ◽  
N. Durand ◽  
A. Fontana-Tachon ◽  
...  
Keyword(s):  
Young Children ◽  
Cocoa Butter ◽  
Ochratoxin A ◽  
Cocoa Beans ◽  
Daily Consumption ◽  
Daily Exposure ◽  
Post Harvest ◽  
Processing And Storage ◽  
And Storage ◽  
By Products

Ochratoxin A (OTA) is a mycotoxin that contaminates several foodstuffs, including cocoa. It has nephrotoxic, teratogenic and carcinogenic properties in humans. The effect of post-harvest processing and storage on the OTA contamination of cocoa was studied over three successive cocoa seasons (2005, 2006 and 2007) in Cameroon. The type of fermentation (box or heap) did not significantly influence bean OTA content, which varied from undetectable (<0.03 ng/g) to 0.25 ng/g, remaining below 2 ng/g (the defined standard for cocoa beans). However, pod damage and late pod opening were aggravating factors for OTA contamination of cocoa. If pods were not intact (intentionally or naturally damaged), OTA was found in samples with contents of up to 75.5 ng/g before processing and 32.2 ng/g after 4 months' storage. This contamination exceeded the levels tolerated for export. In addition, some of the cocoa produced is processed locally and consumed as chocolate, cocoa powder, chocolate filled sweets, cocoa-based drinks and cocoa butter. In Cameroon, the average daily consumption of cocoa by-products is estimated at 0.75 g/d for adults and 1 g/d for children. Consequently, for maximum OTA contamination of cocoa beans, the maximum daily exposure to OTA would be 1.61 ng/kg bw/d in young children weighing around 20 kg, greatly contributing to the exposure of young consumers.

scholarly journals Occurrence and distribution of ochratoxin A-producing fungi during post-harvest process of cocoa (Theobroma cacao L.)

2021 ◽  
Author(s):  
Elena Isabel Champion-Martínez ◽  
Oscar González-Ríos ◽  
Durand Noël ◽  
Jean-Christophe Meile ◽  
Francisco José Fernández ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Malt Extract ◽  
Cocoa Beans ◽  
Post Harvest ◽  
Treatment Conditions ◽  
Cocoa Production ◽  
Fungi Infection ◽  
First Time ◽  
And Storage ◽  
Theobroma Cacao L

Abstract The occurrence of ochratoxin A (OTA) and OTA-producing fungi in cocoa beans has been previously reported to be linked to harvest and post-harvest treatment conditions. The aim of this study was to identify OTA-producing fungi during harvest, fermentation, drying and storage of cocoa beans from two farms located in the most important cocoa-producing region in Mexico, and their relationship with OTA levels of contamination. A high contamination of ochratoxigenic fungi was observed in drying (78.4 % ± 13.6) and storage (70.3 % ± 3.2) steps of cocoa samples from farm A. In farm B, the wash step of cocoa beans after fermentation reduced pulp residues and consequently the OTA-producing fungi infection during drying (12.7 % ± 5.8) and storage (37 % ± 10.4) steps were diminished. The main OTA-producing strain isolated from Malt Extract Agar (MEA) growth medium was Aspergillus carbonarius (14307.5 µg/kg). The presence of ochratoxigenic species was correlated to high levels of OTA measured in cocoa beans during storage in both farm A and B (304.6 ± 15.3 and 11.3 ± 0.5 µg/kg, respectively), and in fresh cocoa beans from farm B (22.2 ± 3.5 µg/kg). This study reports for the first time OTA content and ochratoxigenic species during cocoa process in Mexico. This allowed the identification and evaluation of the sanitary risks linked to Mexican cocoa production.

Effect of post-harvest treatments on the occurrence of ochratoxin A in raw cocoa beans

2015 ◽  
pp. 1-10 ◽  
Author(s):  
Kra Brou Didier Kedjebo ◽  
Tagro Simplice Guehi ◽  
Brou Kouakou ◽  
Noël Durand ◽  
Philippe Aguilar ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Cocoa Beans ◽  
Post Harvest

scholarly journals Statistical Analysis on Factors that Contribute to Post Harvest Losses of Crops in Rural Area at Nkwanta Districts, Volta Regions, Ghana

2021 ◽  
Vol 2 (2) ◽  
pp. 46-54
Author(s):  
Michael Dovlo ◽  
Etornam Kwame Kunu ◽  
Nur Ahmad Rudin
Keyword(s):  
Local Level ◽  
Related Factors ◽  
Post Harvest ◽  
Farming Communities ◽  
Total Respondent ◽  
Processing And Storage ◽  
And Storage ◽  
Level Of Agreement ◽  
Structured Questionnaire ◽  
Storage Facilities

The study was conducted to assess the factors that contribute to post harvest losses of farm produces in the Nkwanta Districts, Volta Region, Ghana. Data was collected from 250 farmers in the district using a structured questionnaire. The last item on the questionnaire examined the level of agreement attached to various factors influencing post harvest losses in the district on a five point Likert scale. Multivariate factor analysis method was used in the analysis. The results indicated that about 87.2% of the total respondent experience of post harvest losses and there are five salient factors that influence post harvest losses. Difficulties in market accessibility related factors was the most important factor of all. Another important factors accountable for post harvest losses are lack of knowledge and technology related factors, lack of storage facilities and poor packaging, the poor road network, and labour cost. It is therefore recommended that different forms of training and information should be made available for farmers. Also, the establishment of the factories and storage facilities at farming communities should be put in place in order to reduce post harvest losses by way of processing and storage of the excess produces at the local level.

scholarly journals  pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars

2013 ◽  
Vol 31 (No. 3) ◽  
pp. 283-291 ◽  
Author(s):  
S. Oancea ◽  
O. Drághici
Keyword(s):  
Thermal Stability ◽  
Total Phenolics ◽  
Order Rate Constant ◽  
Food Composition ◽  
Daily Consumption ◽  
Scanning Calorimetry ◽  
Allium Cepa L ◽  
Processing And Storage ◽  
And Storage ◽  
Anthocyanin Degradation

Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an increased anthocyanin yield. The level of phenolics and anthocyanins in bulbs is highly variable and was found higher in the Red of Turda cultivar. The highest value of 99.66 mg/100 g FM was obtained for red onion dry skins. Strong acidic conditions favoured the better stability of anthocyanin extracts during 10-day storage. The first order rate constant value of anthocyanin degradation during storage calculated at different pH increased almost 17 times when pH increased from 1.0 to 9.0. Results of thermal analysis performed by differential scanning calorimetry showed that temperatures over 45&deg;C already induced anthocyanin degradation in extracts. These results may become useful for establishing the appropriate conditions of processing and storage of anthocyanin-based foods. The obtained data on total phenolics and anthocyanins in Allium cepa L. may become relevant for future estimation studies of their daily consumption and for completing the national food composition databases. &nbsp;

scholarly journals Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

2012 ◽  
Vol 3 (1) ◽  
Author(s):  
Pauline Mounjouenpou ◽  
Dominique Gueule ◽  
Suzanne Abeline Maboune Tetmoun ◽  
Bernard Guyot ◽  
Angélique Fontana-Tachon ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Human Organism ◽  
Aspergillus Carbonarius ◽  
Cocoa Beans ◽  
Post Harvest ◽  
Carcinogenic Effects ◽  
Toxigenic Strains

Ochratoxin-A (OTA) is a mycotoxin that has nephrotoxic, tetragenic, immunotoxic and carcinogenic effects in the human organism. It contaminates several foodstuffs, notably cocoa. The purpose of our study was to compare the incidence of cocoa pod integrity on the fungal microflora and ochratoxin- A production in Cameroon. Irrespective of pod condition, fermented cocoa beans were contaminated by OTA. The maximum mould content was obtained in beans from damaged pod. However, the fungal microflora was more diversified for beans from pod damaged during harvesting than for beans from intact pods, throughout the post-harvest process. The toxigenic strains isolated belonged to the genera Aspergillus. Aspergillus carbonarius isolated from damaged pods, displayed the greatest OTA production which was 110.7 ng.g-1 on cocoa medium and 2772,0 ng.g-1  on official medium. There was a good correlation between OTA presence in the beans and isolated toxigenic strains.

scholarly journals Characterization and Processing of Table Olives: A Special Issue

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1469
Author(s):  
Beatriz Gandul-Rojas ◽  
Lourdes Gallardo-Guerrero
Keyword(s):  
Starter Cultures ◽  
Special Issue ◽  
Table Olives ◽  
Daily Consumption ◽  
Industrial Sustainability ◽  
Storage Effects ◽  
Processing And Storage ◽  
And Storage

Table olives are recognized as an essential component of the Mediterranean diet, having been explicitly included in the second level of its nutritional pyramid as an aperitif or culinary ingredient, with a recommended daily consumption of one to two portions (15–30 g). Producers demand innovative techniques improving the performance and industrial sustainability, as well as the development of new products that respond efficiently to increasingly demanding consumers. The purpose of this special issue was to publish high-quality papers with the aim to cover the state-of-the-art, recent progress and perspectives related to characterization and processing of table olives. Two reviews offer an overview about the processing and storage effects on the nutritional and sensory properties of table olives, as well as the main technologies used for olive fermentation, and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. A total of 10 research papers cover a broad range of aspects such as characterization of their chemical composition, bioavailability, advances in the processing technology, chemical and microbiological changes, optimized use of starter cultures for the improvement of the different fermentative processes, and new strategies to reduce sodium and additives to stabilize the organoleptic properties and avoid defects.

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