Ochratoxin A in coffee. A critical review of contemporary scientific literature

Abstract

Postharvest activities and bean storage conditions play an important role in preventing fungal infestations in coffee. Little can be done to prevent coffee fruit from being contaminated in the field with filamentous and saprophytic fungi responsible for the ochratoxin A biosynthesis; However, good postharvest practices coupled with short storage periods can reduce the likelihood of fungal infestation. Fortunately, ochratoxin A is a secondary metabolite which means it is not essential for the fungus survival, which is why the fungi presence does not necessarily cause grain contamination with the mycotoxin. However, even when the coffee drink is not considered an important source of the mycotoxin due to its thermal degradation during the grain roasting, its water solubility added to the coffee drink daily consumption during long periods of time can result in the development of hepatic and renal pathologies, as demonstrated through animal models. The following discussion is the product of an extensive review of current scientific literature which aims to describe the most salient topics associated with ochratoxin A and coffee, its metabolism, its toxicity, consumption limits, solubility, extraction, as well as a discussion on the analytical techniques used for its determination.