The effect of cooking on ochratoxin A content of beans, variety ‘Carioca’

Abstract

The effect of cooking on the reduction of ochratoxin A (OA) content in beans (Phaseolus vulgaris L.), variety ‘Carioca’, was evaluated. Beans were placed in glass desiccators at 25°C in equilibrium with 90% relative humidity and inoculated with spore suspensions of Aspergillus alutaceus Berk. & Curt, (formerly A. ochraceus Wilh.) NRRL 3174, an ochratoxigenic strain. After 10 days, samples were taken, analysed for their OA content, and then cooked under pressure, with and without previous soaking. It was observed that cooking caused a substantial reduction in the levels of OA (up to 84%). This effect was even more pronounced when the bean grains were soaked in the water for 12h before cooking under pressure, at 115°C, for 45 min.

Keywords:

• ochratoxin A
• beans
• Aspergillus alutaceus
• cooking
• soaking