African Journal of Biotechnology Vol. 6 (5), pp. 612-616, 5 March 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

Reduction of ochratoxin A (OTA) in spiked cocoa powder and beverage using aqueous extracts and essential oils of Aframomum danielli

Aroyeun, S. O.^1* and Adegoke, G. O.²

¹Cocoa Research Institute of Nigeria P.M.B. 5244, Ibadan, Oyo state.

²Faculty of Technology, Department of food Technology, University of Ibadan, Oyo state, Nigeria.

*Corresponding author. E-mail: aroyeun2000@yahoo.co.uk. 

Accepted 18 December, 2006

In this study, attempts were made to artificially contaminate cocoa powder and cocoa beverage with standard ochratoxin A at 100, 120, 140, 160, 180 and 200 ppb. All these levels were far above the EU regulatory limits of 2 ppb for cocoa and cocoa products. Concentrations of Aframomum danielli essential oils used were 0, 500, 1000, 2000, 3000 ppm and aqueous extracts 0, 500, 700 and 750 ppm in the cocoa powder and cocoa beverage. The treatments and the samples were allowed to equilibrate for 5 h before analysis. The kinetics of the ochratoxin A reduction was examined by thin layer chromatography. Essential oils of A. danielli were able to reduce OTA to zero level at 2000 ppm while the aqueous extracts were able to reduce OTA to less than 20 ppb. The reduction efficiency of both the extracts and the essential oils were within 64.28 - 91.7%.

Key words:  Effect; contamination, artificial; cocoa powder; beverage; Aframomum danielli.