Sistematic study of benzo[a]pyrene in coffee samples

Abstract

Neste trabalho foi avaliado e otimizado um método para extração e quantificação de benzo [a]pireno (B[a]P) em amostras de café das espécies conillon (Coffea canephora) e arabica (Coffea arabica), verde e torrado em pó. A influência do processo de torração na formação do B[a]P também foi estudada. Estas amostras foram extraídas com acetona, seguidas por saponificação, extração com ciclohexano e purificação em coluna de silica-gel. A quantificação foi feita por CLAE por eluição isocrática em fase reversa com detector de fluorescência. Os limites de detecção e quantificação foram de 0,03 e 0,10 μg kg -1 respectivamente. O intervalo de recuperação foi de 76 a 116% para concentrações entre 1,00 e 3,00 μg kg -1. Os resultados obtidos para o B[a]P foram de 0,47 a 12,5 μg kg -1 para amostras de café em pó torradas, e não foi detectado a presença de B[a]P em amostras de café verde. Portanto, o controle dos parâmetros de torração é fundamental na obtenção de um produto de boa qualidade, sem prejuízos à saúde da população. A method for extracting and quantifying benzo[a]pyrene (B[a]P) was evaluated and improved for samples of green and roasted ground Arabica (Coffea arabica) and Conillon (Coffea canephora)Brazilian coffees. The influence of the roasting process in B[a]P formation was considered too. These samples were extracted with acetone, followed by saponification and cyclohexane extraction. The extracts were cleaned by chromatography on a silica-gel. The quantification was done by HPLC with reversed-phase and fluorescence detection under isocratic conditions. The detection and quantification limits were 0.03 μg kg -1 and 0.10 μg kg -1, respectively. The recovery ranged from 76 to 116% for concentrations between 1.00 and 3.00 μg kg -1. The values obtained for B[a]P concentrations were from 0.47 to 12.5 μg kg -1 for samples of ground roasted coffee. B[a]P was absent in the green coffee samples. The control of the roasting parameters is fundamental for obtaining a good quality product.

HPLC-FLD simultaneous determination of 13 polycyclic aromatic hydrocarbons: validation of an analytical procedure for soybean oils

“…1 Thus, variable levels of PAHs have been reported in different food categories and beverages including vegetables and fruits, cereals, oils and fats, smoked products, coffee and tea. [2][3][4][5][6][7][8][9][10][11][12] PAHs were evaluated by the International Programme on Chemical Safety (IPCS), the Scientific Committee on Food (SCF) and by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). SCF concluded that 15 Vol.…”

Chromatographic Methods for Coffee Analysis: A Review

“…The most amount of benzo(a)pyrene was determined in instant coffee and in roasted coffee. It was shown that the content of benzo(a)pyrene depends on the roasting degree (Kayali-Sayadi et al, 1999;Badolato, et al, 2006). Typically, benzo(a)pyrene served as an indicator of the overall contamination of coffee with PAHs.…”

Determination of Polycyclic Aromatic Hydrocarbons in Coffee and Coffee Substitutes using Dispersive SPE and Gas Chromatography-Mass Spectrometry

“…Statistical significance of these results was confirmed by t test with a p value of 0.05. For (Badolato et al 2006) Natural roasted coffee n.a. n.a.…”

“…The most popular extraction techniques are: Soxhlet extraction (Grover et al 2013;Badolato et al 2006) together with saponification (Lee and Shin 2010;Orecchio et al 2009;Kukare et al 2010), liquid-liquid extraction (LLE; Tfouni et al 2012Tfouni et al , 2013García-Falcón et al 2005;Bishnoi et al 2005), accelerated solvent extraction (Rey-Salgueiro et al 2009), and ultrasound-assisted extraction (Orecchio et al 2009;Ramalhosa et al 2009) using hexane, cyclohexane, dichloromethane, acetone, methanol, acetonitrile, ethyl acetate. Conventional cleanup strategies include solid-phase extraction (SPE) on cartridges with alumina, florisil, silica, C18, PS-DVB (Wieczorek et al 2002;Tfouni et al 2013;Lee and Shin 2010;Houessou et al 2005;García-Falcón et al 2005) or column chromatography with silica gel (Tfouni et al 2012;Grover et al 2013;Badolato et al 2006). For the detection and quantification of PAHs in coffee, gas chromatography with flame ionisation detector (Grover et al 2013), high performance liquid chromatography (HPLC) with photometric detection (Bishnoi et al 2005), fluorimetric detection (Tfouni et al 2012;Lee and Shin 2010;Houessou at el.…”