The suitability of the simplified method of the analysis of coffee infusions on the content of Ca, Cu, Fe, Mg, Mn and Zn and the study of the effect of preparation conditions on the leachability of elements into the coffee brew

Stelmach, Ewelina; Pohl, Paweł; Szymczycha‐Madeja, Anna

doi:10.1016/j.foodchem.2013.05.011

Cited by 25 publications

(35 citation statements)

References 32 publications

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“…The lower metal concentration in the infusions is most likely due to the release of all elements in the form of their simple ions with the coffee matrix [30].…”

Section: Resultsmentioning

confidence: 99%

Quality of Commercial Coffees: Heavy Metal and Ash Contents

Pigozzi

Passos

Mendes

2018

Journal of Food Quality

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This study aimed to quantify the ash content and to determine the concentration of heavy metals in roasted ground coffee and their respective infusions. The ash content was determined by incineration of the samples, and the quantification of heavy metals was performed by flame atomic absorption spectrophotometry for the following metals: cadmium, lead, copper, chromium, nickel, and zinc. According to the ash analysis, 15% of the roasted ground coffee samples were within the standards established by the legislation of the state of São Paulo, which has set an ash content of below 5%. In the roasted ground coffee samples, the Cd, Cu, Ni, and Zn contents did not exceed the limit established by Brazilian legislation. In several samples, both Pb and Cr were found in high levels, exceeding the limits established by Brazilian legislation. In the infusions of roasted ground coffee, the Cd, Cu, Cr, and Ni contents were below the detection limit of the equipment. Zn was found in all infusions and Pb was only detected in seven coffee infusion samples. Overall, the concentrations of heavy metals found in the commercially roasted ground coffee and their respective infusions are lower than the limits recommended by the official inspection agencies and, thus, are suitable for consumption.

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“…The lower metal concentration in the infusions is most likely due to the release of all elements in the form of their simple ions with the coffee matrix [30].…”

Section: Resultsmentioning

confidence: 99%

Quality of Commercial Coffees: Heavy Metal and Ash Contents

Pigozzi

Passos

Mendes

2018

Journal of Food Quality

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“…The leaching of each element present in the roasted and ground coffee samples and their infusions can differ (Stelmach et al, 2013), which makes it crucial to also assess the values of these elements in the beverage. Therefore, it is important to assess the dietary exposure for risk evaluation (Noël et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Determination of heavy metals in the roasted and ground coffee beans and brew

Silva¹,

Mendes²,

Reis³

et al. 2017

Afr. J. Agric. Res.

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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 absorption spectrophotometer for the metals mentioned: cadmium (Cd), chromium (Cr), copper (Cu), manganese (Mn), nickel (Ni), lead (Pb), and zinc (Zn). The Cr concentrations presented earlier the limit allowed by law in 66% of the coffee samples. And 74% of the samples contained Pb in higher than permissible concentrations. For all the infusions, the metals evalua ted were found in lower concentrations and were less significant with respect to the maximum permissible daily intake, except for Pb were quantified very high levels. Only seven of the 50 coffee samples revealed results with levels that were quantified to be within the legally stipulated standards. The Pb and Cr metals were found to have the highest percentage of leaching in the coffee infusions.

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“…Line source flame atomic absorption spectrometry (LS FAAS) with a deuterium lamp-based background correction (intermittently with a Zeeman effect background corrector) (Filho, Polito, & Neto, 2007) is frequently used to determine selected major (Ca, K, Mg, Na), minor (Cu, Fe, Mn, Zn) and trace (Cd, Co, Cr, Ni, Pb) metals in different kinds of coffee: green, roasted and instant (Ashu & Chandravanshi, 2011;Dos Santos, dos Santos, & Conti, 2010;Dos Santos, dos Santos, Conti, dos Santos, & de Oliveira, 2009;Filho et al, 2007;Grembecka, Malinowska, & Szefer, 2007;Krivan, Barth, & Morales, 1993;Onianwa, Adetola, Iwegbue, Ojo, & Tella, 1999;Stelmach, Pohl, & Szymczycha-Madeja, 2013;Suseela, Bhalke, Kumar, Tripathi, & Sastry, 2001). Concentrations of K and Na are often measured by means of flame atomic emission spectrometry (FAES) with the use of separate photometers (Filho et al, 2007) or the same instruments as for FAAS but working in the emission mode (Ashu & Chandravanshi, 2011).…”

Section: Introductionmentioning

confidence: 99%