Concentrations of selected metals (NA, K, CA, MG, FE, CU, ZN, AL, NI, PB, CD) in coffee

Adler, Grażyna; Nędzarek, Arkadiusz; Tórz, Agnieszka

doi:10.2478/sjph-2019-0024

Cited by 18 publications

(33 citation statements)

References 29 publications

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“…The low level of lead contamination of coffee bean samples in the results of the presented study correspond with those obtained in another Polish study, conducted by Adler et al [ 50 ], who demonstrated low levels of concentration of that metal, from 0.008 mg/kg to 0.144 mg/kg in green coffee beans and from 0.013–0.022 mg/kg in roasted coffee beans. Długaszek et al [ 51 ] estimated the content of lead in Colombian coffee purchased in Poland and noted an accumulation of that metal at levels from 0.020 mg/kg to 0.060 mg/kg.…”

Section: Resultssupporting

confidence: 91%

“…The low levels of cadmium contamination of samples of coffee noted in the presented study correspond with the results of a Polish study by Adler et al [ 50 ], who analysed samples of coffee and demonstrated that the content of cadmium varied from 0.014 mg/kg to 0.015 mg/kg in green coffee beans and from 0.011 mg/kg to 0.022 mg/kg in roasted beans of coffee. Długaszek et al [ 51 ] analysed the content of cadmium in Colombian coffee purchased in Poland and noted its accumulation at a level similar to that observed in the presented study.…”

Section: Resultssupporting

confidence: 89%

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The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland

Kowalska

2021

IJERPH

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The presented study was aimed at the determination of the level of contamination with heavy metals (Cd, Pb, As, and Hg) in 240 samples of plant materials, i.e., herbal raw materials, spices, tea, and coffee. Moreover, a probabilistic risk assessment (noncarcinogenic and carcinogenic risks) was estimated by models including target hazard quotient (THQ) and cancer risk (CR). The samples were subjected to microwave mineralisation with the use of HNO3 (65%), while the determination of the content of the elements was performed with the use of inductively coupled plasma mass spectrometer (ICP–MS) and a mercury analyser. The element which was characterised by the highest level of accumulation in the analysed samples was lead (from 0.010 to 5.680 mg/kg). Among the heavy metals under analysis, the lowest concentration was noted in the case of mercury (from 0.005 to 0.030 mg/kg). A notably higher level of contamination with heavy metals was noted in the analysed samples of herbs and spices (0.005–5.680 mg/kg), compared to samples of tea and coffee (0.005–0.791 mg/kg). According to the guidelines of the World Health Organisation (WHO) concerning the limits of contamination of samples of herbal raw materials with heavy metals, lead levels exceeding the limits were only noted in 24 samples of herbs (18%). In all of the analysed samples of spices, tea, and coffee, no instances of exceeded limits were noted for any of the analysed heavy metals. The values of TTHQmax (in relation to the consumption of the analysed products) were as follows: up to 4.23 × 10−2 for spices, up to 2.51 × 10−1 for herbs, up to 4.03 × 10−2 for China tea, and up to 1.25 × 10−1 for roasted coffee beans. As the value of THQ ≤1, there is no probability of the appearance of undesirable effects related to the consumption of the analysed group of raw materials and products of plant origin. The CR value for As (max. value) was 1.29 × 10−5, which is lower than the maximum acceptable level of 1 × 10−4 suggested by United States Environmental Protection Agency (USEPA).

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 89%

The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland

Kowalska

2021

IJERPH

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“…In contrast to roasted coffee, limited studies have compared the contents of heavy metals in green beans, but their results are mostly consistent with our results [44][45][46]. The contents of some metals in green beans change after roasting depending on the degree of roasting, but the levels of heavy metals in coffee are within the recommended limits [47]. The Cd content in our COL coffees was higher (0.148 ± 0.0241 mg/kg) than in the majority of studies [44][45][46][47].…”

Section: Discussionsupporting

confidence: 88%

“…The contents of some metals in green beans change after roasting depending on the degree of roasting, but the levels of heavy metals in coffee are within the recommended limits [47]. The Cd content in our COL coffees was higher (0.148 ± 0.0241 mg/kg) than in the majority of studies [44][45][46][47]. Cd content is rarely determined in coffee beans compared to other heavy metals because their contents are relatively low.…”

Section: Discussioncontrasting

confidence: 58%

Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

Várady

Ślusarczyk

Boržíkova

et al. 2021

Foods

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The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.

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“…This increase can be partly explained by the departure of oxygen, thus causing their concentrations to increase. These results were close to those reported previously by Alder et al 20 who stated that the average contents of Na, K, Ca, Mg, Zn, Ni, Ni and Cd in roasted coffee samples compared to green coffee were higher, while average contents for Al have not changed, and for three metals Fe, Cu and Pb were lower; but were not in agreement with those reported by Agume et al 21 where they concluded that soaking time and roasting did not cause a significant difference in the ash content of the soybean flour.…”

Section: Discussionsupporting

confidence: 93%

Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt

Benmeziane–Derradji

Aoufi

Ayat³

et al. 2021

Nor. Afr. J. Food Nutr. Res.

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Introduction: Lentil (Lens culinaris) is a pulse largely consumed in the world, especially in Algeria. This legume can be consumed in different forms (pottage, soup), but also flour can be produced after roasting treatment of the lentils. Resulted flour can be used as a food or ingredient in the formulation of food products. Aims: The main objective of this study is to determine the variation in the main mineral content of lentil flour. The flour was analyzed at its native state (raw), after roasting, raw before addition to yogurt, and roasted after addition in yogurt as a functional ingredient at a rate of 4%. Material and Methods: The lentil flours analysis was carried out by means of Scanning Electron Microscopy (SEM) associated with Dispersive X-ray Energy (EDX) microanalysis (SEM-EDX). Results: The results show that the roasting treatment does not have a marked effect on the mineral content of lentil flours. However, the addition to the yogurt made it possible to raise the mineral content of the raw and roasted lentil flour remarkably. Conclusions: Adding lentil flour to yogurt is an effective way to increase the mineral content of yogurts made from these flours. Keywords: Lens culinaris, flour, roasting, SEM-EDX, mineral.

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Concentrations of selected metals (NA, K, CA, MG, FE, CU, ZN, AL, NI, PB, CD) in coffee

Cited by 18 publications

References 29 publications

The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland

The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland

Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt

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