The determination of acrylamide content in brewed coffee samples marketed in Turkey

Başaran, Burhan; Aydın, Ferid; Kaban, Güzin

doi:10.1080/19440049.2019.1685133

Cited by 23 publications

(16 citation statements)

References 34 publications

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“…Coffee is a very popular global beverage and more than 2 billion cups of coffee are daily consumed worldwide (Butt & Sultan, 2011; Ponte, 2002). However, the results of analysis showed that a potentially cancer‐causing chemical, acrylamide, is present a considerable amount in the coffee products (Akgün & Arıcı, 2019; Başaran et al., 2020; Dürmüş, 2017, Şenyuva & Gökmen, 2005; Mojska and Gielecinska, 2013; Ölmez et al., 2008) so coffee safety could be improved by mitigating the formation of this chemical (Schouten et al., 2020). The highest average acrylamide levels were reported in coffee substitutes (890 µg/kg), roasted coffee (256 µg/kg), and instant coffee (229 µg/kg), respectively (European Food Safety Authority, 2012).…”

Section: Introductionmentioning

confidence: 99%

Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation

Akgün¹,

Arıcı

Çavuş³

et al. 2021

J. Food Process. Preserv.

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In this study, the optimized conditions for l‐asparaginase treatment on Arabica coffee beans and the impacts of two independent variables (enzyme dosage and treatment time) on five dependent variables (acrylamide, 2‐Acetyl‐3‐Methylpyrazine, 2,3‐Dimethylpyrazine, 2,5‐Dimethylpyrazine, and 2‐Methylpyrazine) were investigated by employing RSM. Green coffee beans were treated with l‐asparaginase at various dosages (0–4000 ASNU/kg green bean) and times (30–120 min). Statistical analysis indicated that levels of responses were significantly related to enzyme dosage and treatment time (p < .05). These independent parameters had a significant influence on the quantity of acrylamide in Turkish coffee (p < .05), but enzyme dosage was found to be more effective (p < .01). The optimum conditions of l‐asparaginase treatment for producing superior quality Turkish coffee were determined as 2,126.4 ASNU/kg green bean and 82.73 min. Also, a moderate positive correlation (r = 0.669, p < .01) was found between the asparagine concentration in green coffee beans and acrylamide content of coffees produced from these beans. Practical applications The use of asparaginase seems a good solution for acrylamide mitigation in foods. However, various factors including application dosage and time should be taken into consideration when using this enzyme in food manufacture. There is a need to examine the effect of these parameters to optimize the enzyme application conditions in coffee beans. Knowledge about optimum conditions for asparaginase treatment may be applied in the production of high‐quality Turkish coffee with low acrylamide and high pyrazine concentration.

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Section: Introductionmentioning

confidence: 99%

Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation

Akgün¹,

Arıcı

Çavuş³

et al. 2021

J. Food Process. Preserv.

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“…Acrylamide (AA) is a food process toxicant, namely a compound that develops during cooking at temperatures above 120 °C, in foods with substantial levels of asparagine and reducing sugars, and it is not detected in boiled food [ 1 , 2 , 3 ], even though a sharp increase in its formation occurs at a temperature above 170 °C [ 4 , 5 ]. Its mechanism of formation mainly involves the Maillard reaction; hence, detectable levels of AA are common in baked foods, but it also occurs in fried potato, French fries, savory snacks, starchy extruded products, and coffee [ 6 , 7 , 8 , 9 , 10 ]. A huge amount of literature has focused on the toxic effects related to the ingestion of AA on the basis of the experimental evidence on rats and mice that demonstrates detrimental effects, such as neurotoxicity, genotoxicity, and developmental toxicity.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Esposito

Velotto²,

Rea

et al. 2020

Molecules

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Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µg/kg for bread and products thereof and from 204 to 400 µg/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000.

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“…Acrylamide can be easily transferred to the beverage because it is water-soluble. Granulometry can also interfere in acrylamide extraction, since it helps to increase the contact area between coffee powder and water [ 118 , 119 , 120 , 121 , 122 ].…”

Section: Contaminants Formed In Coffeementioning

confidence: 99%

Thermal Contaminants in Coffee Induced by Roasting: A Review

Costa

Albuquerque

Costa

et al. 2023

IJERPH

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Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.

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The determination of acrylamide content in brewed coffee samples marketed in Turkey

Cited by 23 publications

References 34 publications

Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation

Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Thermal Contaminants in Coffee Induced by Roasting: A Review

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