The Susceptibility Simulation of Ochratoxin A and Aflatoxins Contamination on Fermented and Unfermented Cocoa Beans in High Storage Humidity

https://doi.org/10.22146/ifnp.30257

Francis M.C. Sigit Setyabudi(1*), H. Adhianata(2), Sardjono Sardjono(3), W. Mahakarnchanakul(4)

(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
(4) Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
(*) Corresponding Author

Abstract


Most of Indonesia’s cocoa beans has been produced through fermentation. Various metabolite end products such as alcohol, lactic acid, and acetic acid are produced during cocoa beans fermentation. These metabolites would induce different chemical characteristic of fermented cocoa beans. In this research, parameters evaluated were OTA and AFs contamination to determine the susceptibility of fermented and unfermented cocoa beans on OTA and AFs production during storage simulation. To investigate the susceptibility, this research was conducted on storage simulation condition which was 91% of relative humidity. It is hypothesized that metabolic end-products from the breakdown substrate during fermentation process have an effect on mycotoxin production by fungi.

This is the first report of ochratoxin A and aflatoxins contamination susceptibility in fermented and unfermented cocoa beans. Fermented cocoa beans were more susceptible to AFs contamination. The highest AFs contamination was found in fermented inoculated cocoa beans after 10 days storage. Unfermented cocoa beans were more susceptible to OTA production. The highest OTA contamination was found in unfermented inoculated cocoa beans after 15 days storage.

The results of the present study indicated a promising different potential between ochratoxin A and aflatoxins production in fermented and unfermented cocoa beans during simulation storage condition, suggesting the existence of limiting factors on the accumulation of ochratoxin A and aflatoxins in the beans by the metabolic-end products produced during fermentation.


Keywords


Ochratoxin A, Aflatoxins, Fermented Cocoa Beans

Full Text:

PDF


References

Abrunhosa, L., Serra, R., & Venancio, A. (2002). Biodegradation of ochratoxin A by fungi isolated from grapes. Journal of Agricultural and Food Chemistry, 50, 7493-7496.

Albores, A.M., Villa, G.A., Pina, M.G.F.L., Tostado, E.C, & Martinez, E.M. (2005). Safety and efficacy evaluation of aqueous citric acid to degrade B-aflatoxins in maize. Food and Chemical Technology, 43, 233-238.

Alvarez, L., Gil, A.G., Ezpeleta, O., Garcia-Jalon, J.A., & Lopez de Cerain. (2004). Immunotoxic effects of ochratoxin A in wistar rats after oral administration. Food and Chemical Toxicology, 42, 825-834.

Coppeti, M.V., Pereira, J.L., Iamanaka, B.T., Pitt, J.I., & Taniwaki, M.H. (2010). Ochratoxigenic fungi and ochratoxin A in cocoa during farm processing. International Journal of Food Microbiology, 143, 67-70.

Copetti, M.V., Iamanaka, B.T., Pereira, J.L., Lemes, D.P., Nakano, F., & Taniwaki, M.H. (2012a). Co-occurrence of ochratoxin A and aflatoxins in chocolate market in Brazil. International Journal of Food Control, 26, 36-41.

Copetti, M.V., Iamanaka, B.T., Mororo, R.C., Pereira, J.L., Frisvad, J.C., & Taniwaki, M.H. (2012b). The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species. International Journal of Food Microbiology, 155, 158-164.

Dalie, D.K.D., Deschamps, A.M., & Forget, F.R. (2010). Lactic acid bacteria – potential for control of mould growth and mycotoxins: a review. Food Control, 21, 370-380.

Dimitrokallis,V., Meimaroglou,D.M., & Markaki,P. (2008). Study of the ochratoxin A effect on Aspergillus parasiticus growth and aflatoxin B1 production. Food and Chemical Technology Journal, 46, 2435-2439.

Esteban, A., Abarca, M.L., Bragulat, M.R., & Cabanes, F.J. (2005). Influence of pH and incubation time on ochratoxin A production by Aspergillus carbonarius in culture media. Journal of Food Protection, 68, 1435-1440.

Esteban, A., Abarca, M.L., Bragulat, M.R., & Cabanes, F.J. (2006). Effect of pH on ochratoxin A production by Aspergillus niger aggregate species. Food Additives and Contaminants, 23, 616-622.

Fraga, M.E., Curvello, F., Gatti, M.J., Cavaglieri, L.R., & Dalcero, A.M. (2007). Potential aflatoxin and ochratoxin A production by Aspergillus species poultry fed processing. Veterinary Research Communications, 31, 343-353.

Galves, S.L., Gerard, L., Paredes, J.L., Barel, M., & Guiraud, J.P. (2007). Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. Journal of Food Microbiology, 114, 124-130.

IARC (International Agency for Research on Cancer). (1993). IARC monographs on the evaluation of the carcinogenic risks to human: some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxin. (Volume 56). France: Lyon.

Imperato, R., Campone, L., Piccinelli, A.L., Veneziano, A., & Rastrelli, L. (2011). Survey of aflatoxins and ochratoxin A contamination in food products imported in Italy. Food Control, 22, 1905-1910.

Indonesian Standardization. (2002). Biji kakao. Indonesian National Standards (SNI 01-2323-2002.

Kawashima, L.M., Vieira, A.P., & Soares, L.M.V. (2007). Fumonisin B1 and ochratoxin A in beers made in Brazil. Ciencias e Tecnologia de Alimentos, 27(2), 317-323.

Klich, M.A., & Pitt, J.I. (1988). Differentiation of Aspergillus flavus from Aspergillus parasiticus and other closely related species. Transactions of the British Mycology Society, 91, 99-108.

Magalhaes, J.T., George, A.S., & Henry, V. (2011). Occurrence of ochratoxin A in Brazilian cocoa beans. International Journal of Food Control, 22, 744-748.

Mounjouenpou, P., Gueule, D., Fontana-Tachon, A., Guyot, B., Tondje, P.R., & Guiraund, J. (2008). Filamentous fungi producing ochratoxin A during cocoa processing in Cameroon. International Journal of Food Microbiology, 121, 234-241.

Nugroho, A.D., Setyabudi, F.M.C.S., Shaleh, B., & Rahayu, E.S. (2013). Ochratoxigenic black Aspergilli isolated from dried agricultural products in Yogyakarta-Indonesia. Thesis. Faculty of Agricultural Technology, Universitas Gadjah Mada.

Pelaez, A.M.L., Catano, C.A.S, Yepes, E.A.Q., Villarroel, R.R.G., Antoni, G.L.D., & Giannuzzi, L. (2012). Inhibitory activity of lactic and acetic acid on Aspergillus flavus growth for food preservation. Food Control, 24, 177-183.

Pitt, J.I., & Hocking, A.D. (2009). Fungi and food spoilage. (3rd ed.). New York: Springer.

Stratford, M., Plumridge, A., Nebe-von-Caron, G., & Archer, D.B. (2009). Inhibition of spoilage mold conidia by acetic acid and sorbic acid involves different modes of action requiring modification of the classical weak-acid theory. Journal of Food Microbiology, 136, 37-43.

Schwan, R.F., & Wheals, A.E. (2004). The microbiology of cocoa fermentation and its role in chocolate quality. Food Science and Nutrition, 44, 1-17.

Shanta, T., & Archana, M. 2002. Microbial transformation of aflatoxins. Progress in Industrial Microbiology, 36, 263-278.

Teren, J., Varga, J., Hamari, Z., Rinyu, E., & Kevei, F. (1996). Immunochemical detection of ochratoxin A in black Aspergillus strain. Mycopathologia, 134, 171-176.

Theron, M.M., & Lues, J.F.R. (2011). Organic acids and food preservation. CRC Press.

Turcotte, A.M & Scott, P.M. (2011). Ochratoxin A in cocoa and chocolate sampled in Canada. Food Additive Contamination, 28, 762-766.

Vaamonde, G., Patriarca, A., PintoV.F., Comeria, R., & Degrossi, C. (2003). Variability of aflatoxin and cyclopiazonic acid production by Aspergillus section flavi from different substrates in Argentina. Journal of Food Microbiology, 88, 79-84.

Varga, J., Peteri, Z., Tabori, K., Teren, J., & Vagvilgyi, C. (2005). Degradation of ochratoxin A and other mycotoxins by Rhizopus isolates. Journal of Food Microbiology, 99, 321-328.

Wu, Q., Jezkova, A., Yuan, Z., Pavilkove, L., & Dohnal, V. (2009). Biological degradation of aflatoxins. Drug Metabolism Reviews, 41(1), 1-7.



DOI: https://doi.org/10.22146/ifnp.30257

Article Metrics

Abstract views : 1898 | views : 2159

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.