Transfer of Ochratoxin A into Tea and Coffee Beverages

Frantisek Malir (1) , Vladimir Ostry (2) , Annie Pfohl-Leszkowicz (3) , Jakub Toman (1) , Ingrid Bazin (4) , Tomas Roubal

1 University of Hradec Králové
2 National Institute of Public Health [Prague]
3 CRITT GPTE - CRITT Génie des Procédés Technologies Environnementales
4 LGEI - Laboratoire de Génie de l'Environnement Industriel

Ochratoxin A (OTA) is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, reprotoxic, teratogenic, and carcinogenic (group 2B), being characterized by species and sex differences in sensitivity. Despite the fact that OTA is in some aspects a controversial topic, OTA is the most powerful renal carcinogen. The aim of this study was to make a small survey concerning OTA content in black tea, fruit tea, and ground roasted coffee, and to assess OTA transfer into beverages. OTA content was measured using a validated and accredited HPLC-FLD method with a limit of quantification (LOQ) of 0.35 ng/g. The OTA amount ranged from LOQ up to 250 ng/g in black tea and up to 104 ng/g in fruit tea. Black tea and fruit tea, naturally contaminated, were used to prepare tea infusions. The transfer OPEN ACCESS Toxins 2014, 6 3439 from black tea to the infusion was 34.8% ± 1.3% and from fruit tea 4.1% ± 0.2%. Ground roasted coffee naturally contaminated at 0.92 ng/g was used to prepare seven kinds of coffee beverages. Depending on the type of process used, OTA transfer into coffee ranged from 22.3% to 66.1%. OTA intakes from fruit and black tea or coffee represent a non-negligible human source.

Mots clés: ochratoxin A; OTA; black tea; fruit tea; coffee; OTA transfer into beverages

Domaines: Sciences de l'ingénieur [physics]

Frantisek Malir, Vladimir Ostry, Annie Pfohl-Leszkowicz, Jakub Toman, Ingrid Bazin, et al.. Transfer of Ochratoxin A into Tea and Coffee Beverages. Toxins, 2014, 6 (12), pp.3438 - 3453. ⟨10.3390/toxins6123438⟩. ⟨hal-02439339⟩