Coffee is an important stimulant and a good source of bioactive constituents with beneficial health effects. Coffee beans are readily attacked by the growth and proliferation of several fungal species from the genera Aspergillus and Penicillium. Ochratoxin A, an important toxin produced by these fungal entities, is commonly found in coffee products, from farm to cup-thus challenging the popularity of this world-acclaimed beverage. The toxin has been shown to be nephrotoxic and hepatotoxic, among other deleterious effects. This has prompted the European Commission to set limits for ochratoxin A in coffee products. In order to abide by these regulatory codes, various analytical methods have been developed and deployed in the analysis of the toxin in green coffee beans, roasted coffee and instant coffee. This review will discuss the occurrence of ochratoxin A, its harmful effects and various analytical methods that have been applied in its detection and quantification in coffee products.
Key words: Analytical methods, Aspergillus, coffee, Ochratoxin A, Penicillium, toxic effects.
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