Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders

Document Type : Research Article

Authors

• Sedigheh Yazdanpanah ¹
• Shadi Jokar ²
• Tahereh Zandilak ¹
• Maryam Haghighi ³

¹ Department of Food Science and Technology, Kazeroun branch, Islamic Azad University, Kazeroun, Iran

² Department of Food Hygiene, School of Veterinary Medicine, kazeroun branch, Islamic Azad University, kazeroun, Iran

³ Department of Food Science and Technology, kazeroun branch, Islamic Azad University, kazeroun, Iran

https://doi.org/10.22067/ifstrj.2021.67078.0

Abstract

Introduction: Coffee is the second most profitable commercial products in the world and in addition to beverage consumption, it is widely used in food industry. Among natural sources, coffee has the highest amount of caffeine. The amount of caffeine in coffee varies depending on the variety of coffee and how it is brewed. Coffee beans contain other compounds such as phenol, magnesium, potassium and fiber. Plants are the most important route for the transfer of heavy metals to the human food chain and the natural cycle. Heavy metals in the body can cause everything from biochemical changes in low levels of contamination to effects on the nervous system and even death in high concentrations. They slow down the reaction with enzymes and even stop the body's essential physiological reactions and have the ability to be stored in the bones, which enter the bloodstream after being saturated in the bone. Heavy metals are important because they are non-degradable in the human body. Contamination with mycotoxins in coffee beans such as ochratoxin produced by Aspergillus and Penicillium occurs under the influence of environmental conditions such as temperature, humidity, water activity, transport conditions, storage until consumption. Therefore, the aim of this study was to investigate and compare the physicochemical properties, fungal contamination and metal elements in 4 samples of instant coffee powder Eagle Lux, Good Day, Nestle and Torabika.
 
Materials and Methods: In 4 samples of instant coffee powder fat, moisture, ash, pH, total sugar, caffeine (using HPLC), ochratoxin A contamination (using HPLC) and lead and arsenic metallic elements (using hydride atomic absorption spectroscopy) were determined. The results were reviewed and compared with national and international standards. All experiments were performed in a completely randomized design. Data analysis was performed using SPSS software. The means were compared using Duncan's test at 5% probability level.
 
Results and Discussion: Comparing the results obtained with the permissible limits of national and international WHO standards, all results are within the permitted standard range (pH 5 to 7, maximum moisture 4%, total sugar maximum 72%, ash 4%, fat in cappuccino powder maximum 30%, Caffeine was based on dry matter up to 2.8%, lead 0.5 mg/ kg, arsenic 1 mg/ kg, ochratoxin 10 ppb). The highest pH value (6.83± 0.05) was determined in Good Day sample. The low pH in the Nestle sample may be due to acid rain and low soil pH in the exporting countries. Minimum amount of ash (2.38± 0.05%), moisture (1.41± 0.05%), lead (0.026± 0.000 mg / kg) and arsenic (0.013± 0.000) mg / kg) was observed in Torabika sample. Lead level was similar in Good Day and Torabika samples. The highest amount of caffeine (0.23 ±0.05 wt %) was obtained in Good day sample. Ochratoxin A was not detected in all samples. The lowest amount of total sugar (42.75± 0.05 g /100 g) was observed in Nestle sample. Therefore, it is the most suitable sample for diabetic patients. Torabika sample is recommended as the best sample due to the low amount of lead, arsenic, ash and fat, as well as low moisture content. With increasing moisture and sugar, the possibility of liquid steps forming between particles increases and this causes the degree of cohesion and agglomeration of the powder and the marketability of the powder disappears. Increased mineral consumption causes disease due to inhibition of the mechanism of control of absorption in the small intestine and accumulation in the body. Therefore, as the amount of total ash in coffee increases, its adverse effects on the body intensify. Torabika is the most suitable sample for people with cardiovascular disease due to the lower fat content.

Keywords

• Food chain
• Heavy metals
• Instant coffee powder
• Ochratoxin A

Main Subjects

• Food Chemistry

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