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Item Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in Brazil(Sociedade Brasileira de Microbiologia, 2013-10-09) Rezende, Elisângela de Fátima; Borges, Josiane Gonçalves; Cirillo, Marcelo Ângelo; Prado, Guilherme; Paiva, Leandro Carlos; Batista, Luís RobertoThe genera Aspergillus comprises species that produce mycotoxins such as aflatoxins, ochratoxins and patulin. These are cosmopolitan species, natural contaminants of agricultural products. In coffee grains, the most important Aspergillus species in terms of the risk of presenting mycotoxins belong to the genera Aspergillus Section Circumdati and Section Nigri. The purpose of this study was to assess the occurrence of isolated ochratoxigenic fungi of coffee grains from organic and conventional cultivation from the South of Minas Gerais, Brazil, as well as to evaluate which farming system presents higher contamination risk by ochratoxin A (OTA) produced by fungi. Thirty samples of coffee grains (Coffea arabica L.) were analysed, being 20 of them of conventional coffee grains and 10 of them organic. The microbiological analysis was done with the Direct Plating Technique in a Dichloran Rose Bengal Chloramphenicol Agar (DRBC) media. The identification was done based on the macro and micro morphological characteristics and on the toxigenic potential with the Plug Agar technique. From the 30 samples analysed, 480 filamentous fungi of the genera Aspergillus of the Circumdati and Nigri Sections were isolated. The ochratoxigenic species identified were: Aspergillus auricoumus, A. ochraceus, A. ostianus, A. niger and A. niger Aggregate. The most frequent species which produces ochratoxin A among the isolated ones was A. ochraceus, corresponding to 89.55%. There was no significant difference regarding the presence of ochratoxigenic A. ochreceus between the conventional and organic cultivation systems, which suggests that the contamination risk is similar for both cultivation systems.Item Development and validation of a method for the analysis of ochratoxin a in roasted coffee by liquid chromatography/electrospray-mass spectrometry in tandem (LC/ESI-MS/MS)(Sociedade Brasileira de Química, 2012) Bandeira, Raquel D. C. C.; Uekane, Thais M.; Cunha, Carolina P. da; Geaquinto, Luths R. O.; Cunha, Valnei S.; Caixeiro, Janaina M. R.; Godoy, Ronoel Luiz O.; Cruz, Marcus Henrique C. de laA method using LC/ESI-MS/MS for the quantitative analysis of Ochratoxin A in roasted coffee was described. Linearity was demonstrated (r = 0.9175). The limits of detection and quantification were 1.0 and 3.0 ng g-1, respectively. Trueness, repeatability and intermediate precision values were 89.0-108.8%; 2.4-13.7%; 12.5-17.8%, respectively. To the best of our knowledge, this is the first report in which Ochratoxin A in roasted coffee is analysed by LC/ESI-MS/MS, contributing to the field of mycotoxin analysis, and it will be used for future production of Certified Reference Material.Item Review Coffee berry borer (Coleoptera: Curculionidae): An opening for fungi and toxins?(Editora UFLA, 2020) Rezende, Josiane Bueno de; Taniwaki, Marta HiromiCoffee is one of the most consumed beverages in the world. Studies on coffee quality are important, because the occurrence of defective grains can affect its microbiological and sensory quality. The insect Hypothenemus hampei, when perfurating the fruits in the crop, causes coffee berry borer defects to reduce the weight of the grains and can also favor the entry of fungi, some of them toxigenic, that under ideal growth conditions are capable of producing toxins. The present article is a review of the general aspects of coffee, its defects, the coffee berry borer and the possible relationship with ochratoxigenic fungi and ochratoxin A production in coffee.