تواجد سم الاوكر A في القهوة البرازيلية المعرضة للخزن و التحمص

الملخص EN

The aim of this study was to know the effect of storage and roasting on Brazilian coffee in open conditions of fungi activity and secretion of Ochratoxins A.

The moisture in coffee was adjusted to 5, 10 and 15% and cardamom powder was added by the following concentrations namely, 0.5, 1 and 1.5 %, and the control sample was freed off cardamom powder.

Then, samples were stored for period s of 2, 4 and 6 months.

After each storage period, 50 % of the coffee was toasted and the second half of the coffee was remained green.

Temperature and relative humidity of the samples were measured during storage periods related to their monthly rates.

Total number of contaminated fungi , dispersal percent and concentration of Ochratoxin A for coffee were determined .Moisture content was determined .

Results show that, monthly averages of temperature and relative humidity during storage periods were varied from one month to other and the averages were ranged between 28.55-38.17 ºC and 44.85-55.28 %, respectively.

After adjusting the moisture content in coffee to above levels , the moisture in Brazilian coffee was decreased to 1.52-2.52 and 1.01–1.7 % at the end of the storage period (6 months) in green and toasted coffee, respectively .The total number of fungi in green coffee was decreased with increasing the storage period and ranged between 12.00-45.66 x 103cfu / g, while toasted coffee for both kinds were freed off fungi.

Result show that fungus, Aspergillus was dominated in both kinds of coffee, especially, A.

flavus , A.

Ochreceus, and A.

Niger, fungi of group Penicillium and yeasts were found in low percent.