Niveles de Ocratoxina A y Aflatoxinas totales en cafés de exportación de Panamá por un método de ELISA
Levels of Ochratoxin A and total Aflatoxins in Panamanian exportation coffee by an ELISA Method. A study about processing conditions of exportation coffee in 15 benefits located in Chiriquí, western region of Panama, was conducted. In addition, 21 samples of processed coffee (green beans), from the...
| Autores Principales: | Franco Ávila, Heriberto, Vega Ríos, Aracelly, Reyes, Stephany, De León, Javier, Bonilla, Alexis |
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| Formato: | Artículo |
| Idioma: | Español Español |
| Publicado: |
ARCHIVOS LATINOAMERICANOS DE NUTRICIÓN Órgano Oficial de la Sociedad Latinoamericana de Nutrición
2019
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| Materias: | |
| Acceso en línea: |
http://jadimike.unachi.ac.pa/handle/123456789/88 |
| Sumario: |
Levels of Ochratoxin A and total Aflatoxins in Panamanian exportation coffee by an ELISA
Method. A study about processing conditions of exportation coffee in 15 benefits located in Chiriquí, western region of Panama, was conducted. In addition, 21 samples
of processed coffee (green beans), from the benefits, were
analyzed. The samples were microbiologically tested in
order to quantify total aflatoxins (B1, B2, G1 and G2) and
Ochratoxin A (OTA), using the immunoaffinity ELISA
method. A detection limit of 0.017 ng/mL, was determined
for Ochratoxin A, which is equivalent to a concentration
of 0.829 µg/kg, and a detection limit of 0.027 ng/mL, for
total aflatoxins, which is equivalent to a concentration of
1.350 µg/kg. It was found that four (19%) out of the 21
samples were positive to the presence of Ochratoxin A and
three (14%) to the presence of total aflatoxins. Samples
showed levels of Ochratoxin A in the range 4.90 - 37.73
µg/kg; only three of them exceeded the maximum limit
allowed by the European Union, for the concentration of
Ochratoxin, which is of 5.0 µg/kg. Total aflatoxins were
found in the range 1.51 - 1.93 µg/kg, below 10µg/kg
which is the maximum limit allowed for coffee by the European Union. The results indicate that the processing of
coffee produced in Panama successfully meets international standards for postharvest handling, which leads to a
low incidence of mycotoxins and very low levels of mycotoxin-producing fungi. |
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