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dc.contributor.authorTaniwaki, M.H.; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-08-02T19:11:20Z-
dc.date.availablePT_Br
dc.date.available2022-08-02T19:11:20Z-
dc.date.copyright-
dc.date.issued2014-
dc.identifierPT_Br
dc.identifier.citationFood Research International, Amsterdam, v. 61, p.161-166, 2014.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/379-
dc.description.abstractDefective coffee beans may contain toxins such as ochratoxin A (OTA) and other compoundswhich affect health. In the present work two coffee producing regions were studied: Cerrado in Minas Gerais and Sorocabana in São Paulo State, with the objective of verifying the presence of ochratoxigenic fungi and OTA in the main defective coffee beans. Coffee samples were surface disinfected and plated directly onto Dichloran Glycerol Agar. Fungal specieswere isolated and identified. The coffee sampleswere analyzed for OTA and quantified by High Performance Liquid Chromatography (HPLC) equipment. Aspergilluswesterdijkiae and Aspergillus section Nigri were found in both regions, while Aspergillus carbonarius only in Cerrado-MG, especially in defective coffee beans. The sour and black defective beans had the highest OTA concentration being 11.3 μg/kg and 25.7 μg/kg, respectively. In the defective green (immature) beans, although having the highest proportion (38%), the presence of ochratoxigenic fungi and OTA was low. © 2014 Elsevier Ltd. All rights reserved.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectCoffeept_BR
dc.subjectDefective coffee beanspt_BR
dc.titleOchratoxigenic fungi and ochratoxin A in defective coffee beanspt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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