Abstract
Like other agricultural crops, fungal infection and synthesis of mycotoxins in coffee leads to significant economic losses. This study is aimed at investigating the prevalence of toxigenic fungi, their metabolites, and the effect of traditional roasting and brewing on ochratoxin A (OTA) and aflatoxins (AFs) contents of naturally contaminated coffee samples. In addition, in vivo biocontrol assays were performed to explore the antagonistic activities of Bacillus simplex 350-3 (BS350-3) on the growth and mycotoxins synthesis potential of Aspergillus ochraceus and A. flavus. The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively. OTA contents were lowest in green coffee beans (2.15 µg/kg), followed by roasted (2.76 µg/kg) and soluble coffee (8.95 µg/kg). Likewise, AFs levels were highest in soluble coffee (90.58 µg/kg) followed by roasted (33.61 µg/kg) and green coffee (9.07 µg/kg). Roasting naturally contaminated coffee beans by three traditional styles; low, medium and high, followed by brewing resulted in reduction of 58.74%, 60.88% and 64.70% in OTA and 40.18%, 47.86% and 62.38% AFs contents, respectively. BS350-3 volatiles resulted in significant inhibition in AFs and OTA synthesis by A. flavus and A. carbonarius on infected coffee beans, respectively. Gas chromatography mass spectrochemistry (GC-MS/MS) analysis of headspace BS350-3 volatiles showed quinoline, benzenemethanamine and 1-Octadecene as bioactive antifungal molecules. These findings suggest that marketed coffee samples are generally contaminated with OTA and AFs; with a significant number of roasted and soluble coffee contaminated at the levels above EU permissible limits for OTA. Further, along with coffee roasting and brewing; microbial volatiles possess a promising potential, which can be optimized to minimize the dietary exposure to mycotoxins.
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Claims 19
Claim · model-written summary
A. niger density on green coffee beans was 60.82%.
- Interactor
- A. niger
Aspergillus nigere0pathogen - Outcome
- relative density of A. nigere0
- Value
- 60.82%e0
CoffeaOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively”
Claim · model-written summary
A. flavus density on green coffee beans was 7.21%.
- Interactor
- A. flavus
Aspergillus flavuse0pathogen - Outcome
- relative densitye0
- Value
- 7.21%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively”
Claim · model-written summary
P. verrucosum density on green coffee beans was 3.09%.
- Interactor
- Penicillium verrucosumPenicillium verrucosume0pathogen
- Outcome
- relative densitye0
- Value
- 3.09%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively”
Claim · model-written summary
A. carbonarius density on green coffee beans was 1.03%.
- Interactor
- A. carbonariusAspergillus carbonariuse0pathogen
- Outcome
- relative densitye0
- Value
- 1.03%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively”
Claim · model-written summary
OTA was lowest in green coffee beans at 2.15 µg/kg.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“OTA contents were lowest in green coffee beans (2.15 µg/kg)”
Claim · model-written summary
OTA in roasted coffee was 2.76 µg/kg.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“followed by roasted (2.76 µg/kg)”
t0“Arabic Coffee: Protective Effect of Traditional Coffee Roasting”
Claim · model-written summary
OTA in soluble coffee was 8.95 µg/kg.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“soluble coffee (8.95 µg/kg)”
Claim · model-written summary
AF levels were highest in soluble coffee at 90.58 µg/kg.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“AFs levels were highest in soluble coffee (90.58 µg/kg)”
Claim · model-written summary
AF levels in roasted coffee were 33.61 µg/kg.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“roasted (33.61 µg/kg)”
t0“Arabic Coffee: Protective Effect of Traditional Coffee Roasting”
Claim · model-written summary
AF levels in green coffee were 9.07 µg/kg.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“green coffee (9.07 µg/kg)”
Claim · model-written summary
Low roasting and brewing reduced OTA by 58.74%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“low, medium and high, followed by brewing resulted in reduction of 58.74%, 60.88% and 64.70% in OTA”
t0“Arabic Coffee: Protective Effect of Traditional Coffee Roasting”
Claim · model-written summary
Medium roasting and brewing reduced OTA by 60.88%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“low, medium and high, followed by brewing resulted in reduction of 58.74%, 60.88% and 64.70% in OTA”
t0“Arabic Coffee: Protective Effect of Traditional Coffee Roasting”
Claim · model-written summary
High roasting and brewing reduced OTA by 64.70%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“low, medium and high, followed by brewing resulted in reduction of 58.74%, 60.88% and 64.70% in OTA”
t0“Arabic Coffee: Protective Effect of Traditional Coffee Roasting”
Claim · model-written summary
Low roasting and brewing reduced AFs by 40.18%.
Not reportedTreatmentComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“40.18%, 47.86% and 62.38% AFs contents, respectively”
t0“Arabic Coffee: Protective Effect of Traditional Coffee Roasting”
Claim · model-written summary
Medium roasting and brewing reduced AFs by 47.86%.
Not reportedTreatmentComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“40.18%, 47.86% and 62.38% AFs contents, respectively”
t0“Arabic Coffee: Protective Effect of Traditional Coffee Roasting”
Claim · model-written summary
High roasting and brewing reduced AFs by 62.38%.
Not reportedTreatmentComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“40.18%, 47.86% and 62.38% AFs contents, respectively”
t0“Arabic Coffee: Protective Effect of Traditional Coffee Roasting”
Claim · model-written summary
BS350-3 volatiles inhibited AF synthesis by A. flavus.
- Treatment
- BS350-3 volatilese0
- Interactor
- A. flavusAspergillus flavuse0pathogen
- Second interactor
- BS350-3e0biocontrol_agent
- Outcome
- AFs and OTA synthesis by A. flavus and A. carbonariuse0
- Direction
- inhibitione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BS350-3 volatiles resulted in significant inhibition in AFs and OTA synthesis by A. flavus and A. carbonarius on infected coffee beans, respectively”
Claim · model-written summary
BS350-3 volatiles inhibited OTA synthesis by A. carbonarius.
- Treatment
- BS350-3 volatilese0
- Interactor
- A. carbonariusAspergillus carbonariuse0pathogen
- Second interactor
- BS350-3e0biocontrol_agent
- Outcome
- OTA synthesis by A. flavus and A. carbonariuse0
- Direction
- inhibitione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BS350-3 volatiles resulted in significant inhibition in AFs and OTA synthesis by A. flavus and A. carbonarius on infected coffee beans, respectively”
Claim · model-written summary
BS350-3 volatiles contained three identified antifungal molecules.
- Outcome
- quinoline, benzenemethanamine and 1-Octadecene as bioactive antifungal moleculese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BS350-3 volatiles showed quinoline, benzenemethanamine and 1-Octadecene as bioactive antifungal molecules”
t0“Arabic Coffee: Protective Effect of Traditional Coffee Roasting”
The same questions in other papers
Peribacillus simplex · Aspergillus flavus · Coffea (coffee)Results agree
1 paper in the same direction as this paper
- positive
Peribacillus simplex · Aspergillus carbonarius · Coffea (coffee)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.