Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam

Rattanarat, Pornteera; Chindapan, Nathamol; Devahastin, Sakamon

doi:10.1016/j.foodchem.2020.128266

Cited by 20 publications

(12 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In contrast to CCR roasters, which do not use contaminated combustion gases as energy carriers [ 8 ], the method with combustion gases is still being used in convection–conduction (CC) devices, as in most drum roasters. However, in the coffee roasting process, such heat exchange has a considerable disadvantage.…”

Section: Introductionmentioning

confidence: 99%

Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

et al. 2022

View full text Add to dashboard Cite

The aim of the study was to analyze the process of roasting coffee beans in a convection–conduction roaster (CC) without a heat exchanger and a convection–conduction–radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material. The chemometric analyses revealed the dominance of azines, alcohols, aldehydes, hydrazides, and acids in the coffee aroma profile. Their share distinguished the aroma profiles depending on the country of origin of the coffee beans. The high content of pyridine from the azine group was characteristic for the coffee roasting process in the convection–conduction roaster without a heat exchanger, which was shown by the PCA analysis. The increased content of pyridine resulted from the appearance of coal tar, especially in the CC roaster. Pyridine has an unpleasant and bitter plant-like odor, and its excess is detrimental to the human organism. The dominant and elevated content of pyridine is a defect of the coffee roasting process in the CC roaster compared to the process carried out in the CCR machine. The results obtained with the Agrinose showed that the CC roasting method had a significant effect on the sensor responses. The effect of coal tar on the coffee beans resulted in an undesirable aroma profile characterized by increased amounts of aromatic volatile compounds and higher responses of Agrinose sensors.

show abstract

Section: Introductionmentioning

confidence: 99%

Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The required roasting time at each condition was as reported by Rattanarat et al . (2021) and is also given in Table 1.…”

Section: Resultsmentioning

confidence: 99%

“…SHS roasting nevertheless resulted in dark roasted beans with higher CQAs and caffeic acid contents. Based on this and our previous comparative studies on HA and SHS roasting of robusta beans (Chindapan et al ., 2021; Rattanarat et al ., 2021), if health benefits of the resulting coffee are to be maximised, roasting in SHS at 250 °C is recommended as a means to retain key bioactive compounds and to diminish the generation of health‐hazard acrylamide. On the other hand, if the flavour characteristics of coffee are of more concern, SHS roasting at 230 °C is suggested.…”

Section: Discussionmentioning

confidence: 99%

“…The experimental set‐up and procedures were as described by Rattanarat et al . (2021). The velocity value in the cases of HA roasting at all temperatures was 4.25 m s −1 .…”

Section: Methodsmentioning

confidence: 99%

“…SHS roasting also helped reduce undesired volatiles contributing to burnt, roasty and spicy notes (Chindapan et al ., 2019, 2021). SHS roasting at a higher temperature (250 °C) could also help reduce the formation of acrylamide in roasted beans (Rattanarat et al ., 2021). In terms of phenolic compounds, SHS roasting has shown to preserve these compounds and their AA in cocoa beans when compared with conventional HA roasting.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (Coffea canephora)

Chindapan

Chaninkun

Devahastin

2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

As no investigation has so far been made to study the effect of superheated steam (SHS) roasting in comparison to that of hot air (HA) roasting on bioactive compounds acting as antioxidants in roasted coffee beans, changes in phenolic compounds and antioxidant activities of robusta coffee beans undergone HA and SHS roasting at 210-250 °C to reach a light, medium or dark roast level were investigated. Total phenolics as well as 5-, 4-and 3-CQA contents and ABTS, DPPH and FRAP antioxidant activities significantly decreased, whereas the flavonoid content remained unchanged or even increased with an increased roast level. Highest and lowest caffeic acid contents were noted in medium and dark roasted beans, respectively. All the aforementioned variables belonging to dark roasted beans significantly decreased with decreased roasting temperature, particularly at 210 °C. However, CQAs and caffeic acid contents tended to increase in dark roasted beans when SHS was applied, instead of HA for roasting at 210 °C.

show abstract

Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA

Khaloo Kermani,

Moeenfard,

Farhoosh

et al. 2023

Food Measure

View full text Add to dashboard Cite

Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam

Cited by 20 publications

References 32 publications

Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds

Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (Coffea canephora)

Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA

Contact Info

Product

Resources

About