Fate of ochratoxin A in dried red chilies during roasting process

Abstract

Abstract Dried red chilies are widely used spices in the world and it is susceptible to contamination by fungi and fungal toxins. Roasting is a common way of processing dried red chilies. This study explored the effects of Aspergillus niger and ochratoxin A (OTA) contamination on the quality of roasted chilies, and the fate of OTA during the roasting process. Three optimum roasting conditions (140°C × 8 min, 160°C × 6 min and 180°C × 4 min) were screened out by a combination of instrumental and manual sensory evaluations. Under these roasting conditions A. niger and OTA contamination diminished the quality and tastes of roasted chilies. With the increase of roasting temperature and time duration, OTA contents and mold counts gradually decreased, together with the DNA degradation of OTA biosynthesis related genes of A. niger in roasted chilies. The roasting condition at 180°C × 4 min showed the great decomposition effect on OTA, while also maintaining the good sensory quality of roasted chilies. This study shed light on the fate of OTA and during chili roasting process.