The challenge of o-phenylphenol detection in coffee: How "OPP-conjugates" hide their presence in green and roasted samples.

o-Phenylphenol (OPP) is not a commonly used pesticide in the coffee production chain. Although it has only been detected in roasted coffee, it is unlikely that OPP can be formed during roasting. Its acidic nature may lead to the formation of conjugates with natural matrix components.

Phthalimide Residue in Coffee: Does It Solely Derive from Folpet?

Folpet, a fungicide used on several crops, easily degrades into phthalimide (PAI) at high temperatures and basic pH. The maximum admitted limit for Folpet in foodstuffs as coffee is defined by the sum of its amount and that of PAI. Noteworthy, PAI can also arise from the reaction between ubiquitous phthalate derivatives and NH.

Old Yellow Enzyme homologues in Mucor circinelloides: expression profile and biotransformation.

The reduction of C=C double bond, a key reaction in organic synthesis, is mostly achieved by traditional chemical methods. Therefore, the search for enzymes capable of performing this reaction is rapidly increasing. Old Yellow Enzymes (OYEs) are flavin-dependent oxidoreductases, initially isolated from Saccharomyces pastorianus.