Keywords
beans
ochratooxin A stability
thin-layer chromatography
How to Cite
Abstract
Sixty samples of beans from different regions of São Paulo State were tested for ochratoxin A. Deterrninations were made by thin layer chromatography and the method described by SOARES & RODRlGUES AMA YA, slightly modified. It gave a determination limit of 30 u g/kg. Recoveries tested at different levels (10,30,50
and 200 u g/kg) ranged from 108 to 159%. Ochratoxin A was not present in any sample tested. Average destruction of 20.1 to 76.7% of ochratoxin A occurred during cooking. The traditional method of beans cooking does not destroy totally the mycotoxin present in contaminated beans. Because there is no provision in Brazilian laws of tolerance levels of this mycotoxin it is necessary further rcsearch to determine the adequate levels of ochratoxin A in foodstuffs.
References
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