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Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods

Author(s): Mariana Tozlovanu | Annie Pfohl-Leszkowicz

Journal: Toxins
ISSN 2072-6651

Volume: 2;
Issue: 8;
Start page: 1928;
Date: 2010;
Original page

Keywords: ochratoxin | coffee | beverage | immunoaffinity column | CEN 14132 | CEN 15141

The OTA content of 30 roasted coffees purchased in French supermarkets was evaluated by two validated different methods: one using immunoaffinity column (IAC) clean-up after alkaline extraction; the second using toluene extraction under acidic conditions. OTA recoveries (0.5 to 5 µg/kg) ranged from 16–49% with the alkaline extraction method and 55–60% with the acidic method. OTA recoveries from prepared beverages were similar with all methods (75–80%). All samples containing OTA ranged from trace (
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