Essential and Nonessential Elements, Lipids and Volatile Compounds in Coffee and Transfer to Coffee Brews: Assessment of the Benefits and Potential Risks for Human Health

Abstract

Coffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major and trace elements (Na, Mg, K, Ca, P, S, Fe, Mn, Cu, Zn, Cr, Ni, Cd, and Pb) in the two most important varieties of coffee, namely arabica and robusta. The leaching percentages of mineral elements and the effect of boiling time on the transfer of elements to aqueous extracts were also determined. In terms of fatty acids profile, the robusta variety was found to have a higher content of saturated fatty acids (46.68%) compared to the arabica variety (44.38%), whereas arabica contained a higher amount of omega‐6. Regarding the volatile compounds, arabica contained higher amounts of pyrazines (36%), ketones (5.4%), and furans (37.8%). The average contents of the major elements in roasted coffee (arabica and robusta) decreased in the order K > P > S > Mg > Ca > Na, while the trace elements content exhibited a decrease in the order Fe > Mn > B > Cu > Zn > Ni > Pb > Cd ≈ Cr. In coffee brews, the contents of elements have a similar decreasing trend, although variations in leaching percentages were observed. The health risk was assessed considering the concentrations of potentially toxic elements in coffee brews, and no health risks were indicated by the obtained scores. The contribution of coffee brews to the recommended dietary daily intake of essential elements is low. However, it can be significant considering that this beverage is consumed on a daily basis.