Polycyclic aromatic hydrocarbons in coffee samples: Enquiry into processes and analytical methods

Binello, Arianna; Cravotto, Giancarlo; Menzio, Janet; Tagliapietra, Silvia

doi:10.1016/j.foodchem.2020.128631

Cited by 24 publications

(10 citation statements)

References 73 publications

(83 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Previous reports of PAHs in coffee samples were mostly the US EPA PAHs [ 25 , 29 , 30 ]. The structures of the US EPA PAHs consist of 2–6 fused aromatic rings, while structures of the EU priority PAHs consist of 4–6 fused aromatic rings (all high molecular PAHs).…”

Section: Resultsmentioning

confidence: 99%

Optimization of QuEChERS and high performance liquid chromatography-fluorescence detection conditions to assess the impact of preparation procedures on EU priority PAHs in coffee samples and their PAHs consumption risk

Wan¹,

Kong²,

Chao³

et al. 2022

Journal of Food and Drug Analysis

View full text Add to dashboard Cite

The good performance conditions for determination of EU priority PAHs in coffee samples were established to evaluate the effects of roasting degree on the PAHs in coffee beans and the brewing methods on the PAHs transfer from coffee beans to their brews. The consumption risk of the PAHs in coffee products was also assessed. The PAHs levels of the roasted coffee beans were in the order: 923.65 ng/g (dark roast) > 132.20 ng/g (medium roast) > 69.28 ng/g (light roast). Compared with general brewing with the drip bag (PAHs content, 0.30–0.62 ng/mL in coffee brews), the coffee machine brewing (set at 4 bar) induced higher PAHs release into coffee brews (PAHs content, 0.36–2.14 ng/g). The PAHs amounts of the commercial brewed and canned coffee products were 0.32–1.23 ng/g and 0.16–0.46 ng/g, respectively. The consumption risk of the PAHs in the coffee brews and products is a low level of concern.

show abstract

Section: Resultsmentioning

confidence: 99%

Optimization of QuEChERS and high performance liquid chromatography-fluorescence detection conditions to assess the impact of preparation procedures on EU priority PAHs in coffee samples and their PAHs consumption risk

Wan¹,

Kong²,

Chao³

et al. 2022

Journal of Food and Drug Analysis

View full text Add to dashboard Cite

show abstract

“…Although furans and their derivatives (2-methylfuran and 3-methylfuran) are compounds that give coffee pleasant aromas (chocolate, caramel, roast), high levels of these compounds are potentially carcinogenic (IARC Working Group on the Evaluation of Carcinogenic Risks to Humans, 2018), as are other polycyclic aromatic hydrocarbons generated by roasting (Binello et al, 2021). Recent studies have shown that the amounts of these compounds depend on the degree of roasting and the extraction method used (Rahn & Yeretzian, 2019) In our study, these compounds were not detected in the infusions obtained using the espresso, siphon and French press methods.…”

Section: Volatile Compounds Of Coffee Infusionsmentioning

confidence: 99%

Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods

2022

View full text Add to dashboard Cite

The objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the infusion (espresso, V60, siphon, French press and a traditional local method). For each infusion, the antioxidant capacity was determined with the 2,2-Diphenyl-1-Picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid techniques, the phenolic content was determined with the Folin-Ciocalteu technique, and aromatic volatile compounds were determined with gas chromatography coupled with mass spectrometry. The extraction method that yielded the coffee infusions with the most antioxidant activity, phenolic compounds and caffeine content was espresso; however, this coffee had the fewest aromatic volatile compounds. Although they had lower antioxidant activity, the infusions obtained with the French press had the highest content of volatile aromatic compounds and produced a cup that was free of pyridine, an undesirable compound in coffee due to its rotten smell.

show abstract

“…Roasting is a crucial step for the manufacture of coffee, as it affects the development of color, aroma, and flavor, which are essential for the product quality (Jimenez et al 2014;Binello et al 2021). Therefore, some conditions of the roasting step, such as temperature and time, must be carefully optimized and controlled.…”

Section: Introductionmentioning

confidence: 99%

“…To minimize human exposure, PAHs have been evaluated as contaminants by numerous international organizations (Binello et al 2021). Some PAHs like benzo[a]pyrene, benzo[a]anthracene, and chrysene have been expressed as markers in food by the European Commission (Zelinkova and Wenzl 2015), and maximum permitted concentrations have been established from 1 to 30 µg/kg in different food products.…”

Section: Introductionmentioning

confidence: 99%

Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Coffee Samples by DI-SPME-GC/MS

Aresta

Zambonin

2023

Food Anal. Methods

View full text Add to dashboard Cite

Roasting is a crucial and essential step to produce quality coffee. However, it could lead to the formation of toxic and suspected carcinogenic or procancerogenic compounds, such as polycyclic aromatic hydrocarbons. In this work, a simple and easily automatable green procedure based on solid-phase microextraction coupled with gas chromatography for the analysis of acenaphthene, anthracene, benzo[ghi]perylene, benzo[a]pyrene, chrysene, fluoranthene, fluorene, naphthalene, and pyrene, in dark roasted and decaffeinated commercial coffees, was developed. The method was optimized for the determination of the analytes both in solid samples, such as ground coffee or coffee grounds, and liquids, such as espresso coffee, using a polyacrylate-coated fused silica fiber (85 μm) by direct immersion. The performance of the analytical method, developed in terms of sensitivity, reproducibility, and recoveries, proved to be suitable for the applications. Among the 9 polycyclic aromatic hydrocarbons investigated in the selected coffees, chrysene and pyrene were the most representative congeners with values ranging from undetectable to 95.6 ± 11 ng/g for chrysene and from undetectable to 404.7 ± 42.0 ng/g for pyrene. Benzo[a]pyrene was detected in two samples of dark roasted coffee which therefore had the highest toxicity/carcinogenicity in terms of toxic equivalent. The estimated limit of detection for benzo[a]pyrene in ground coffee and coffee grounds was 9.0 ng/g. About 30% of the PAHs were transferred to the infusion while the remaining part was retained by the coffee grounds.

show abstract

Polycyclic aromatic hydrocarbons in coffee samples: Enquiry into processes and analytical methods

Cited by 24 publications

References 73 publications

Optimization of QuEChERS and high performance liquid chromatography-fluorescence detection conditions to assess the impact of preparation procedures on EU priority PAHs in coffee samples and their PAHs consumption risk

Optimization of QuEChERS and high performance liquid chromatography-fluorescence detection conditions to assess the impact of preparation procedures on EU priority PAHs in coffee samples and their PAHs consumption risk

Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods

Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Coffee Samples by DI-SPME-GC/MS

Contact Info

Product

Resources

About