{"id":72152,"date":"2018-03-09T23:16:54","date_gmt":"2018-03-09T23:16:54","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/presencia-de-la-ocratoxina-a-en-cafe-verde-influencia-del-procesado-en-el-contenido-final-en-la-bebida-del-cafe\/"},"modified":"2018-03-09T23:16:54","modified_gmt":"2018-03-09T23:16:54","slug":"presencia-de-la-ocratoxina-a-en-cafe-verde-influencia-del-procesado-en-el-contenido-final-en-la-bebida-del-cafe","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica-analitica\/presencia-de-la-ocratoxina-a-en-cafe-verde-influencia-del-procesado-en-el-contenido-final-en-la-bebida-del-cafe\/","title":{"rendered":"Presencia de la ocratoxina a en cafe verde influencia del procesado en el contenido final en la bebida del cafe"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Aranzazu Perez De Obanos Frieros <\/strong><\/h2>\n<p>Abstract the mycotoxin, ochratoxin a   (ota),   appears in a wide range of commodities, including coffee. It is deemed to have nephrotoxic, immunotoxic, teratogenic and careinogenic effects. The effect of coffee processinq on the ota lev\u00e9is has been studied from the first stage (green beans) to the tast stage (coffee brew). Ota has been analyzed using hplc-fld. The limits of detection and the estimated uncertainty val\u00faes were 0.04 mg\/kg and 27.9% (k=2.3) for green coffee, 0.04 mg\/kg and 25.0 % (k=2.3) for roasted coffee, and 0.01 mg\/l and 26.3% (k=2.4) for coffee brew, respectively. Thirty-six green coffee samples, from different origins, were analysed. The highest   ota concentration (range 0.64 &#8211; 8.05 mg\/kg) and the highest percentage of defective beans (7.6%) were found in vietnamese samples. Defective beans contribute in only 3.1% of the total ota amount. Ota level seems to be directly related with caffeine level, but no correlation between ota level and % humidity has been obtained; this is probably   due to the low humidity level of the samples. A reduction in the ota lev\u00e9is was achieved in a heterogeneous way when green samples were roasted (mean 66.5%). Coffee brew was prepared by moka, auto-drip and espresso coffee makers. A reduction of the ota level has been attained in all of the cases: espresso coffee (49.8%), auto-drip (14.6%) and moka brewinq (32.1%). Espresso coffee showed the highest ota lev\u00e9is due to the highest cotfee\/water ratio used. Therefore, the method of brewing plays a key role in the final ota human exposure.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Presencia de la ocratoxina a en cafe verde influencia del procesado en el contenido final en la bebida del cafe<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Presencia de la ocratoxina a en cafe verde influencia del procesado en el contenido final en la bebida del cafe <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Aranzazu Perez De Obanos Frieros <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 20\/12\/2004<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Adela Lopez De Cerain Salsamendi<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda  rosario fatima Olea serrano <\/li>\n<li>Francisco Jos\u00e9 Morales navas (vocal)<\/li>\n<li>pedro Burdaspal perez (vocal)<\/li>\n<li>Mar\u00eda concepci\u00f3n Cid canda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Aranzazu Perez De Obanos Frieros Abstract the mycotoxin, ochratoxin a (ota), appears in a wide range [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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