2017
DOI: 10.5897/ajar2016.11832
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Abstract: Some compounds present in coffee beans can affect consumer health. The present study determines the content of heavy metal in coffee cultivated in the Cerrado Mineiro region (Alto Paranaíba-MG, Brazil), to compare the values found with the legal standards and check how these metals are extracted from the respective infusions. Fifty samples of coffee beans we re analyzed, taken from the Alto Paranaíba region, MG, Brazil. Determination and quantification were done by recording the values from the atomic absorpti… Show more

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Cited by 22 publications
(29 citation statements)
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(34 reference statements)
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“…Heavy metals are evaluated in coffees because they can be absorbed and stored by coffee plants in the roots, shoots, or grains, but the contents are usually much higher in the vegetative components than the grains [14]. Heavy metals are sources of contamination for humans because they accumulate in the food chain [15]. The bioavailability and occurrence of heavy metals, however, are influenced by other factors such as soil pH, cation-exchange capacity, organic-matter content, soil texture, and interactions among elements [16].…”
Section: Introductionmentioning
confidence: 99%
“…Heavy metals are evaluated in coffees because they can be absorbed and stored by coffee plants in the roots, shoots, or grains, but the contents are usually much higher in the vegetative components than the grains [14]. Heavy metals are sources of contamination for humans because they accumulate in the food chain [15]. The bioavailability and occurrence of heavy metals, however, are influenced by other factors such as soil pH, cation-exchange capacity, organic-matter content, soil texture, and interactions among elements [16].…”
Section: Introductionmentioning
confidence: 99%
“…In the case of pour-over coffee brews, the highest mean zinc content, expressed per unit volume (100 mL), was recorded by da Silva et al (2016) [ 68 ]: 26 µg/100 mL, with the highest result in this study being 258.0 µg/100 mL of infusion. A similar value was found by Ashu and Chandravansh (2011) [ 64 ]: from 21.0 ± 0.8 to 30.0 ± 1.2 µg/100 mL (no species).…”
Section: Resultsmentioning
confidence: 39%
“…The lowest zinc concentration using the same brewing method was obtained by Janda et al (2020) [ 15 ]: about 13.5 µg/100 mL. These differences may be due to the different amounts of coffee and water used: 6 g of coffee/200 mL of water in Ashu and Chandravansh (2011) [ 64 ], 17 g/250 mL in Janda (2020) [ 15 ], 6 g/150 mL in Gogoaşă et al (2016) [ 69 ], and 12 g/100 mL in da Silva et al (2016) [ 68 ]. Da Silva et al (2016) [ 68 ] used the largest amount of coffee in relation to the amount of water and thus obtained the highest concentration of this element.…”
Section: Resultsmentioning
confidence: 99%
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