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Determination of ochratoxin A on Cavite coffees / by Michelle P. Buhay, Andrew T. Marges, Rachell Ann Honeyleth R. Sanchez.

By:

Buhay, Michelle P [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2006.Description: xv, 64 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.73 B86 2006

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: BUHAY, MICHELLE P., MARGES, ANDREW T., and RACHEL ANN HONEYLETH R. SANCHEZ. Determination of Ochratoxin A on Cavite Coffees. Applied Research III. Cavite State University Science High School, Indang, Cavite. March 2006. Adviser: Dr. Alejandro C. Mojica, Sr. The study entitled, “Determination of Ochratoxin A on Cavite Coffees” was conducted at the Bureau of Post-harvest Research and Extension, Central Luzon State University Compound, Science City of Mufioz, Nueva Ecija. The general objective of the study was to know the present level of contamination or infection of Ochratoxin A on Cavite Coffees. Specifically, the study was undertaken to: determine the presence of Ochratoxin A and other microorganisms on coffee produced in Cavite; and compare the levels of Ochratoxin A and other microorganisms present on each variety stored at different conditions. Four varieties of coffees (barako, Robusta, Café Alamid, and Bat Coffee) were collected from different places in Cavite. From these varieties, ten samples of coffees were gathered according to the process of storage and its storage duration. The coffee beans samples were ground for microbial analysis and mycotoxin analysis. Fungi causing Ochratoxin A contamination were determined first followed by the determination of the present level of contamination or infection of Ochratoxin A on Cavite Coffees. Based on the microbial analysis, Aspergillus niger was the most dominant fungi present on coffee beans. Penicillum funiculosum had the least frequency of occurrence. From the results of mycotoxin analysis, it was found out that Tjo - Old Barako one-year stored with pulp had the highest percentage of frequency of occurrence with an average of 1.242. On the other hand, the lowest frequency of occurrence was on Ts - Old Robusta one-year stored without pulp. In addition, café Alamid and Old Barako (makapal) one-year stored without pulp had no Ochratoxin A.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	633.73 B86 2006 (Browse shelf(Opens below))		Link to resource	Room use only	R-491		00000960

Research Study (Applied Research IV - - General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

BUHAY, MICHELLE P., MARGES, ANDREW T., and RACHEL ANN HONEYLETH R. SANCHEZ. Determination of Ochratoxin A on Cavite Coffees. Applied Research III. Cavite State University Science High School, Indang, Cavite. March 2006. Adviser: Dr. Alejandro C. Mojica, Sr.

The study entitled, “Determination of Ochratoxin A on Cavite Coffees” was conducted at the Bureau of Post-harvest Research and Extension, Central Luzon State University Compound, Science City of Mufioz, Nueva Ecija. The general objective of the study was to know the present level of contamination or infection of Ochratoxin A on Cavite Coffees. Specifically, the study was undertaken to: determine the presence of Ochratoxin A and other microorganisms on coffee produced in Cavite; and compare the levels of Ochratoxin A and other microorganisms present on each variety stored at different conditions.

Four varieties of coffees (barako, Robusta, Café Alamid, and Bat Coffee) were collected from different places in Cavite. From these varieties, ten samples of coffees were gathered according to the process of storage and its storage duration.

The coffee beans samples were ground for microbial analysis and mycotoxin analysis. Fungi causing Ochratoxin A contamination were determined first followed by the determination of the present level of contamination or infection of Ochratoxin A on Cavite Coffees.

Based on the microbial analysis, Aspergillus niger was the most dominant fungi present on coffee beans. Penicillum funiculosum had the least frequency of occurrence.

From the results of mycotoxin analysis, it was found out that Tjo - Old Barako one-year stored with pulp had the highest percentage of frequency of occurrence with an average of 1.242. On the other hand, the lowest frequency of occurrence was on Ts - Old Robusta one-year stored without pulp. In addition, café Alamid and Old Barako (makapal) one-year stored without pulp had no Ochratoxin A.

Submitted to the University Library R-491