Sustainable Solutions on Effect of Roasting Operation in the Reduction of OTA in the Coffee Beans from Different Origins

This study represents a continuation of our previous research focused on investigating the presence of Ochratoxin A (OTA) in coffee beans originating from diverse sources. Building upon our prior OTA assessments across various coffee bean origins, we have undertaken a thermal degradation approach, specifically roasting, to further analyze its effects. For this purpose, coffee beans sourced from distinct origins were deliberately contaminated with Aspergillus Ochraceus, after which they underwent roasting at three distinct levels (light, medium, and dark). Following roasting, the beans were ground to a medium consistency, and the levels of OTA were quantified using High-Performance Liquid Chromatography (HPLC) with a Fluorescence detector. The primary objective of this study is to elucidate the impact of roasting on OTA reduction. The roasting process was divided into different points (light, medium, dark) based on color factors, and the roasted beans were then compared in terms of their residual OTA content. Notably, our findings revealed a significantly greater reduction in residual OTA content in dark-roasted beans originating from various sources.