Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/89467
Type: Artigo de periódico
Title: Occurrence Of Ochratoxin A In Cocoa By-products And Determination Of Its Reduction During Chocolate Manufacture
Author: Copetti M.V.
Iamanaka B.T.
Nester M.A.
Efraim P.
Taniwaki M.H.
Abstract: This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing. © 2012 Elsevier Ltd. All rights reserved.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2012.07.093
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84865327993&partnerID=40&md5=178f0e3310f12f9165b26ad8d3f30b30
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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