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Food Additives & Contaminants: Part A Volume 26, 2009 - Issue 7
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Original Articles

Impact of industrial treatments on ochratoxin A content in artificially contaminated cocoa beans

Pierre Manda Laboratoire de Toxicologie et Hygiène Agro-industrielle, UFR des Sciences Pharmaceutiques et Biologiques, Université de Cocody, BPV 34 Abidjan, Côte d’Ivoire
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Djédjé Sébastien Dano Laboratoire de Toxicologie et Hygiène Agro-industrielle, UFR des Sciences Pharmaceutiques et Biologiques, Université de Cocody, BPV 34 Abidjan, Côte d’Ivoire
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James Halbin Kouadio Département de Biochimie et Technologie des Aliments, Université d’Abobo-Adjamé, 02 BP 801, Abidjan 02, Côte d’Ivoire
,
Aïssata Diakité Laboratoire de Toxicologie et Hygiène Agro-industrielle, UFR des Sciences Pharmaceutiques et Biologiques, Université de Cocody, BPV 34 Abidjan, Côte d’Ivoire
,
Béatrice Sangaré-Tigori Laboratoire de Toxicologie et Hygiène Agro-industrielle, UFR des Sciences Pharmaceutiques et Biologiques, Université de Cocody, BPV 34 Abidjan, Côte d’Ivoire
,
Miezan Jean Marc Ezoulin Laboratoire de Toxicologie et Hygiène Agro-industrielle, UFR des Sciences Pharmaceutiques et Biologiques, Université de Cocody, BPV 34 Abidjan, Côte d’IvoireCorrespondence[email protected]
,
Awa Soumahoro Laboratoire de Toxicologie et Hygiène Agro-industrielle, UFR des Sciences Pharmaceutiques et Biologiques, Université de Cocody, BPV 34 Abidjan, Côte d’Ivoire
,
Ardjouma Dembele Laboratoire Central d’Agrochimie et d’Ecotoxicologie, Laboratoire National pour le Développement Agricole, 04 BP 612, Abidjan 04, Côte d’Ivoire
&
Gérard Fourny Centre de Coopération International en Recherche Agronomique pour le Développement, TA 80/16, 73 rue J.-F. Breton, 34398 Montpellier Cedex 5, France
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Pages 1081-1088 | Received 22 Dec 2008, Accepted 04 Mar 2009, Published online: 12 Jun 2009

Citations (24)

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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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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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Articles from other publishers (22)

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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Marciano M. Oliveira, Marcus V.S. Ferreira, Mohammed Kamruzzaman & Douglas F. Barbin. (2023) Prediction of impurities in cocoa shell powder using NIR spectroscopy. Journal of Pharmaceutical and Biomedical Analysis Open 2, pages 100015.
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Johannes Delgado-Ospina, Junior Bernardo Molina-Hernandez, Eduardo Viteritti, Francesca Maggio, Fabián Felipe Fernández-Daza, Pietro Sciarra, Annalisa Serio, Chiara Rossi, Antonello Paparella & Clemencia Chaves-López. (2022) Advances in understanding the enzymatic potential and production of ochratoxin A of filamentous fungi isolated from cocoa fermented beans. Food Microbiology 104, pages 103990.
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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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Agnieszka Zapaśnik, Marcin Bryła, Agnieszka Waśkiewicz, Edyta Ksieniewicz-Woźniak & Grażyna Podolska. (2021) Ochratoxin A and 2′R-Ochratoxin A in Selected Foodstuffs and Dietary Risk Assessment. Molecules 27:1, pages 188.
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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, Christian Marji, Kristian von Wuthenau, Torben Segelke & Markus Fischer. (2020) Food Targeting: Determination of the Cocoa Shell Content (Theobroma cacao L.) in Cocoa Products by LC-QqQ-MS/MS. Metabolites 10:3, pages 91.
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Daiane Cássia Pereira Abreu, Fabiano Aurélio da Silva Oliveira, Eugenia Azevedo Vargas, Fernando Diniz Madureira, Elisangela Jaqueline Magalhães, Lucas Pinto da Silva & Adelir Aparecida Saczk. (2020) Methodology development based on “dilute and shoot” and QuEChERS for determination of multiple mycotoxins in cocoa by LC-MS/MS. Analytical and Bioanalytical Chemistry 412:8, pages 1757-1767.
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Fabio Granados-Chinchilla, Mauricio Redondo-Solano & Daniela Jaikel-Víquez. (2018) Mycotoxin Contamination of Beverages Obtained from Tropical Crops. Beverages 4:4, pages 83.
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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 .
Narjis Naz, Aiza Kashif, Kinza Kanwal & Humayun Ajaz. (2017) Incidence of Mycotoxins in Local and Branded Samples of Chocolates Marketed in Pakistan. Journal of Food Quality 2017, pages 1-8.
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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.
Crossref
Pierre Manda, Ketty Michele Adanou, Dembelé Ardjouma, Aholia Jean Baptiste Adepo & Djédjé Sébastien Dano. (2016) Occurrence of ochratoxin A in spices commercialized in Abidjan (Côte d’Ivoire). Mycotoxin Research 32:3, pages 137-143.
Crossref
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.
Crossref
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.
Crossref
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.
Crossref
Marina Venturini Copetti, Beatriz Thie Iamanaka & Marta Hiromi Taniwaki. 2013. Chocolate in Health and Nutrition. Chocolate in Health and Nutrition 61 71 .
Marina V. Copetti, Beatriz T. Iamanaka, José Luís Pereira, Daniel P. Lemes, Felipe Nakano & Marta H. Taniwaki. (2012) Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil. Food Control 26:1, pages 36-41.
Crossref
G. Galaverna & C. Dall'Asta. 2012. Comprehensive Sampling and Sample Preparation. Comprehensive Sampling and Sample Preparation 381 403 .
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.
Crossref
Robin Dand. 2011. The International Cocoa Trade. The International Cocoa Trade 219 267 .

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