Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee

Vezzulli, Fosca; Triachini, Sara; Mulazzi, Annalisa; Lambri, Milena; Bertuzzi, Terenzio

doi:10.1111/ijfs.15900

Cited by 9 publications

(4 citation statements)

References 25 publications

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“…According to the EU Commission database, roasted coffee finished products have a median AA level of 265–290 µg·kg −1 [ 42 ]. AA levels in roasted Arabica coffee never exceeded the limit of 400 μg·kg −1 in a study by Vezzulli et al [ 43 ].…”

Section: Discussionmentioning

confidence: 96%

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Cwiková

Komprda

Šottníková

et al. 2022

Foods

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An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg·kg−1 (wet-processed, dark-roasted coffees), but the dark roasting only tended (p > 0.05) to increase AA content. Wet-processed, dry-roasted coffee had higher (p < 0.05) TPP content (48.5 mg·g−1) than its dry-processed, dry-roasted counterpart (42.5 mg·g−1); the method of processing accounted for 70% of explained variability of TPP. Both the method of processing and the degree of roasting affected the L*, a*, and b* values (p < 0.01), but the lower values (p < 0.05) of these parameters in the dark-roasted samples were found only within the wet processing. A negative correlation between the AA content and lightness (L*) was established (r = −0.39, p < 0.05). It was concluded that from the consumers’ viewpoint, the results of the present study indicate relatively small differences in quality parameters of coffee irrespective of the method of processing or degree of roasting.

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Section: Discussionmentioning

confidence: 96%

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Cwiková

Komprda

Šottníková

et al. 2022

Foods

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“…Then, the coffee beans are dried by two drying processes [44] . The first step in drying coffee beans with shells is through direct sunlight [45] . Coffee that is still in a semi-dry state will be peeled off the horn skin with a machine called a huller, and the process itself is called hulling [46] .…”

Section: Methodsmentioning

confidence: 99%

Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer

Nafisah,

Syamsiana,

Putri

et al. 2024

MethodsX

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“…Coffee is among the foods with the highest acrylamide concentration, with an average value of 522 μg/kg. Roasted ground coffee has lower concentrations than soluble coffee [ 113 , 114 , 115 , 116 ]. The European Commission sets benchmark levels for acrylamide content in coffee, which are 400 μg/kg in roasted coffee and 850 μg/kg in soluble coffee [ 117 ].…”

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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Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee

Cited by 9 publications

References 25 publications

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer

Thermal Contaminants in Coffee Induced by Roasting: A Review

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