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Original Articles

Occurrence of ochratoxin A in cocoa beans: Effect of shelling

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Pages 590-596 | Received 19 Nov 2004, Accepted 17 Mar 2005, Published online: 20 Feb 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (12)

Leonardo Fonseca Maciel, Ana Lúcia de Souza Madureira Felício, Lucas Caldeirão Rodrigues Miranda, Tassia Cavalcante Pires, Eliete da Silva Bispo & Elisa Yoko Hirooka. (2018) Aflatoxins and ochratoxin A in different cocoa clones (Theobroma cacao L.) developed in the southern region of Bahia, Brazil. Food Additives & Contaminants: Part A 35:1, pages 134-143.
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Rupesh K. Mishra, Gaëlle Catanante, Akhtar Hayat & Jean-Louis Marty. (2016) Evaluation of extraction methods for ochratoxin A detection in cocoa beans employing HPLC. Food Additives & Contaminants: Part A 33:3, pages 500-508.
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Neela Badrie, Frances Bekele, Elzbieta Sikora & Marek Sikora. (2015) Cocoa Agronomy, Quality, Nutritional, and Health Aspects. Critical Reviews in Food Science and Nutrition 55:5, pages 620-659.
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M. Jalili & S. Jinap. (2012) Reduction of mycotoxins in white pepper. Food Additives & Contaminants: Part A 29:12, pages 1947-1958.
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Marina V. Copetti, Beatriz T. Iamanaka, José Luiz Pereira, Daniel P. Lemes, Felipe Nakano & Marta H. Taniwaki. (2012) Determination of aflatoxins in by-products of industrial processing of cocoa beans. Food Additives & Contaminants: Part A 29:6, pages 972-978.
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A.-M. Turcotte & P.M. Scott. (2011) Ochratoxin A in cocoa and chocolate sampled in Canada. Food Additives & Contaminants: Part A 28:6, pages 762-766.
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M. Jalili, S. Jinap & R. Son. (2011) The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. Food Additives & Contaminants: Part A 28:4, pages 485-493.
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S.C. Duarte, C.M. Lino & A. Pena. (2010) Mycotoxin food and feed regulation and the specific case of ochratoxin A: a review of the worldwide status. Food Additives & Contaminants: Part A 27:10, pages 1440-1450.
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Pierre Manda, Djédjé Sébastien Dano, James Halbin Kouadio, Aïssata Diakité, Béatrice Sangaré-Tigori, Miezan Jean Marc Ezoulin, Awa Soumahoro, Ardjouma Dembele & Gérard Fourny. (2009) Impact of industrial treatments on ochratoxin A content in artificially contaminated cocoa beans. Food Additives & Contaminants: Part A 26:7, pages 1081-1088.
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A. Ariño, M. Herrera, E. Langa, J. Raso & A. Herrera. (2007) Ochratoxin A in liquorice as affected by processing methods. Food Additives & Contaminants 24:9, pages 987-992.
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Naresh Magan & David Aldred. (2005) Conditions of formation of ochratoxin A in drying, transport and in different commodities. Food Additives & Contaminants 22:sup1, pages 10-16.
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Keith A. Scudamore. (2005) Prevention of ochratoxin A in commodities and likely effects of processing fractionation and animal feeds. Food Additives & Contaminants 22:sup1, pages 17-25.
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Articles from other publishers (41)

Hyun Jung Lee, Hae Dun Kim & Dojin Ryu. (2024) Practical Strategies to Reduce Ochratoxin A in Foods. Toxins 16:1, pages 58.
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Alissa Drees, Johannes Brockelt, Lina Cvancar & Markus Fischer. (2023) Rapid determination of the shell content in cocoa products using FT-NIR spectroscopy and chemometrics. Talanta 256, pages 124310.
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Badrul Hisyam Zainudin, Muhammad Isfaiz Iskandar, Suzannah Sharif, Aznie Aida Ahmad & Muhd Fauzi Safian. (2022) Validation of quick and highly specific quantitation method of mycotoxin in cocoa beans by high resolution multiple reaction monitoring technique for reference materials analysis. Journal of Food Composition and Analysis 106, pages 104289.
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Veronika Barišić, Antun Jozinović, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko & Đurđica Ačkar. (2020) Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution. Sustainability 12:10, pages 3981.
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Olga Rojo-Poveda, Letricia Barbosa-Pereira, Giuseppe Zeppa & Caroline Stévigny. (2020) Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential. Nutrients 12:4, pages 1123.
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Nicolas Cain, Oliver Alka, Torben Segelke, Kristian von Wuthenau, Oliver Kohlbacher & Markus Fischer. (2019) Food fingerprinting: Mass spectrometric determination of the cocoa shell content (Theobroma cacao L.) in cocoa products by HPLC-QTOF-MS. Food Chemistry 298, pages 125013.
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Tomy J. Gutiérrez. (2017) State‐of‐the‐Art Chocolate Manufacture: A Review. Comprehensive Reviews in Food Science and Food Safety 16:6, pages 1313-1344.
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Sebastian Hickert, Lena Hermes, Lucas Maciel Mauriz Marques, Christine Focke, Benedikt Cramer, Norberto Peporine Lopes, Bradley Flett & Hans-Ulrich Humpf. (2017) Alternaria toxins in South African sunflower seeds: cooperative study. Mycotoxin Research 33:4, pages 309-321.
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Dayane C.G. Okiyama, Sandra L.B. Navarro & Christianne E.C. Rodrigues. (2017) Cocoa shell and its compounds: Applications in the food industry. Trends in Food Science & Technology 63, pages 103-112.
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M. Nascimento & A. Mondal. 2017. Quantitative Microbiology in Food Processing. Quantitative Microbiology in Food Processing 533 546 .
Manda Pierre, Jean Baptiste Adepo Aholia, Verdier Ngbé Jean & Sébastien Dano Djédjé. (2016) Assessment of Ochratoxin A intake due to consumption of coffee and cocoa derivatives marketed in Abidjan (Cte dIvoire). Journal of Toxicology and Environmental Health Sciences 8:6, pages 41-45.
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Petr Karlovsky, Michele Suman, Franz Berthiller, Johan De Meester, Gerhard Eisenbrand, Irène Perrin, Isabelle P. Oswald, Gerrit Speijers, Alessandro Chiodini, Tobias Recker & Pierre Dussort. (2016) Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Research 32:4, pages 179-205.
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Emmanuel Ohene Afoakwa. 2016. Chocolate Science and Technology. Chocolate Science and Technology 450 486 .
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Rupesh K. Mishra, Akhtar Hayat, Gaëlle Catanante, Cristina Ocaña & Jean-Louis Marty. (2015) A label free aptasensor for Ochratoxin A detection in cocoa beans: An application to chocolate industries. Analytica Chimica Acta 889, pages 106-112.
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Marina V. Copetti, Beatriz T. Iamanaka, John I. Pitt & Marta H. Taniwaki. (2014) Fungi and mycotoxins in cocoa: From farm to chocolate. International Journal of Food Microbiology 178, pages 13-20.
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Emmanuel Afoakwa. 2014. Cocoa Production and Processing Technology. Cocoa Production and Processing Technology 305 330 .
Sébastien Dano, Pierre Manda, Ardjourma Dembélé, Ange Kouassi Abla, Joel Bibaud, Julien Gouet & Charles Ze Maria Sika. (2013) Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A. Toxins 5:12, pages 2310-2323.
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L. Afsah-Hejri & S. Jinap. (2013) Influence of different mobile phase compositions on detection of Ochratoxin A. Food Control 31:1, pages 244-250.
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Marina V. Copetti, Beatriz T. Iamanaka, Melanie A. Nester, Priscilla Efraim & Marta H. Taniwaki. (2013) Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture. Food Chemistry 136:1, pages 100-104.
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William I. Manton. 2013. Chocolate in Health and Nutrition. Chocolate in Health and Nutrition 73 87 .
Marina Venturini Copetti, Beatriz Thie Iamanaka & Marta Hiromi Taniwaki. 2013. Chocolate in Health and Nutrition. Chocolate in Health and Nutrition 61 71 .
Martin WeidenbörnerMartin Weidenbörner. 2013. Mycotoxins in Foodstuffs. Mycotoxins in Foodstuffs 1 546 .
Sibel Ozden, Ayse Sibel Akdeniz & Buket Alpertunga. (2012) Occurrence of ochratoxin A in cereal-derived food products commonly consumed in Turkey. Food Control 25:1, pages 69-74.
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Jianwei Wu, Yinfeng Tan, Yuqi Wang & Rong Xu. (2011) Occurrence of Ochratoxin A in Grain and Manufactured Food Products in China Detected by HPLC with Fluorescence Detection and Confirmed by LC–ESI–MS/MS. Mycopathologia 173:2-3, pages 199-205.
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L. Afsah-Hejri, S. Jinap & H. Mirhosseini. (2012) Ochratoxin A quantification: Newly developed HPLC conditions. Food Control 23:1, pages 113-119.
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G. Galaverna & C. Dall'Asta. 2012. Comprehensive Sampling and Sample Preparation. Comprehensive Sampling and Sample Preparation 381 403 .
C. Brera, F. Debegnach, B. De Santis, E. Iafrate, E. Pannunzi, C. Berdini, E. Prantera, E. Gregori & M. Miraglia. (2011) Ochratoxin A in cocoa and chocolate products from the Italian market: Occurrence and exposure assessment. Food Control 22:10, pages 1663-1667.
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Juliana Teixeira de Magalhães, George Andrade Sodré, Henry Viscogliosi & Marie-Florence Grenier-Loustalot. (2011) Occurrence of Ochratoxin A in Brazilian cocoa beans. Food Control 22:5, pages 744-748.
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P. Mounjouenpou, D. Gueule, M. Ntoupka, N. Durand, A. Fontana-Tachon, B. Guyot & J. Guiraud. (2011) Influence of post-harvest processing on ochratoxin A content in cocoa and on consumer exposure in Cameroon. World Mycotoxin Journal 4:2, pages 141-146.
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International Commission on Microbiological Specifications forKatherine MJ Swanson. 2011. Microorganisms in Foods 8. Microorganisms in Foods 8 241 246 .
Pavlina Yordanova, Karmaus Wilfried, Svetla Tsolova & Plamen Dimitrov. (2010) Ochratoxin A and β2-Microglobulin in BEN Patients and Controls. Toxins 2:4, pages 780-792.
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Hamide Z. Şenyuva & John Gilbert. (2010) Immunoaffinity column clean-up techniques in food analysis: A review. Journal of Chromatography B 878:2, pages 115-132.
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Marta Tortajada, Pedro Vicente Martínez-Culebras, Verónica Navarro, Honorato Monzó & Daniel Ramón. (2009) Evaluation of DNA extraction methods for PCR detection of fungal and bacterial contamination in cocoa extracts. European Food Research and Technology 230:1, pages 79-87.
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Fatima Bisbal, Jose Vicente Gil, Daniel Ramón & Pedro Vicente Martínez-Culebras. (2009) ITS-RFLP characterization of black Aspergillus isolates responsible for ochratoxin A contamination in cocoa beans. European Food Research and Technology 229:5, pages 751-755.
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Susana Amézqueta, Elena González-Peñas, María Murillo-Arbizu & Adela López de Cerain. (2009) Ochratoxin A decontamination: A review. Food Control 20:4, pages 326-333.
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Fabrizio Giannandrea. (2009) Correlation Analysis of Cocoa Consumption Data with Worldwide Incidence Rates of Testicular Cancer and Hypospadias. International Journal of Environmental Research and Public Health 6:2, pages 568-578.
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S. AMÉZQUETA, E. GONZÁLEZ-PEÑAS, T. LIZARRAGA, M. MURILLO-ARBIZU & A. LÓPEZ de CERAIN. (2008) A Simple Chemical Method Reduces Ochratoxin A in Contaminated Cocoa Shells. Journal of Food Protection 71:7, pages 1422-1426.
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M. Sánchez-Hervás, J.V. Gil, F. Bisbal, D. Ramón & P.V. Martínez-Culebras. (2008) Mycobiota and mycotoxin producing fungi from cocoa beans. International Journal of Food Microbiology 125:3, pages 336-340.
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Pauline Mounjouenpou, Dominique Gueule, Angélique Fontana-Tachon, Bernard Guyot, Pierre Roger Tondje & Joseph-Pierre Guiraud. (2008) Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon. International Journal of Food Microbiology 121:2, pages 234-241.
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Ma Teresa Murillo, Elena González‐Peñas, Susana Amézqueta & Adela López de Cerain. (2007) In‐house validation of a high‐performance liquid chromatography analytical method for quantification of ochratoxin A in unfermented grape juice. Journal of the Science of Food and Agriculture 87:11, pages 2164-2169.
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