Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures

Abstract

Brazilian green coffee beans of Coffea arabica and Coffea canephora species were roasted to light, medium, and dark roast degrees and analyzed in relation to furan content by using an in-house validated method based on gas chromatography coupled to mass spectrometry preceded by headspace solid-phase microextraction. Furan was not detected in green coffees, whereas levels between 911 and 5852 μg/kg were found in the roasted samples. Higher concentrations were found in Coffea canephora species and darker ground coffees. Some of the potential furan precursors were observed in significant amounts in green coffee, especially sucrose and linoleic acid, but their concentrations could not be correlated to furan formation. Additionally, coffee brews were prepared from roasted ground coffees by using two different procedures, and furan levels in the beverages varied from <10 to 288 μg/kg. The factor that most influenced the furan content in coffee brew was the brewing procedure.

Identification of Headspace Volatile Compounds of Blended Coffee and Application to Principal Component Analysis

“…Furfural and 2-methoxyfuran were present at the highest abundances. Arisseto et al (2011) did not find furans in green beans, but recorded quantities of up to 6,000 μg/kg in roasted beans. Becalski et al (2016) recorded volatile compounds in espresso from roasted beans; headspace analysis showed highest average concentrations of 2-methylfuran (172 ng/g), furan (38.7 ng/ g), and 3-methylfuran (6.4 ng/g).…”

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

“…However, the preparation method has a significant impact on many properties of the obtained brew [7]. For instance, it affects the aromatic compounds profile, acidity, fatty acid profile [15], caffeine and chlorogenic acid content [7,15], levels of diterpenic esters [16], furan [17], and isoflavones [18], as well as the extraction of biogenic and toxic elements into the coffee brew [10]. The biochemical properties of coffee preparations are determined by factors including brewing temperature, extraction time, and coffee grind size [7,16].…”

Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

“…The classification of the samples-as described in the published studies-is broadly comparable, segregating meat (often including poultry) with vegetables, fish, only vegetables, and fruits only or fruits plus vegetables. Most authors have determined relatively higher amounts of furan in meat/vegetables and vegetables only recipes (Arisseto et al, 2011;Zoller et al, 2007), mirrored by the EFSA 2011 report (EFSA, 2011), which depicts lower amounts of furan in cereal-based, fruit and vegetable, and fruits only recipes (median, expressed in ng/g, at 22, 4 to 5, and 4.9, respectively). A recent survey conducted by baby food/infant cereals manufacturers (data collated by the industry sector, Specialised Nutrition Europe, SNE) showed that the difference in amounts of furan in savory and vegetable dishes were not significant, whereas fruits were shown to afford the lowest concentrations (Table 6).…”

“…In fact, substances with a furan moiety are a major chemical class in roast and ground coffees, including compounds such as, for example, 2-furfuryl alcohol, furfural, 2-methoxymethylfuran, furfuryl acetate, 2-furfuryl, 2-MeF, 2,5-diMeF, and vinylfuran (Chaichi, Ghasemzadeh-Mohammadi, Hashemi, & Mohammadi, 2015;Petisca, Pérez-Palaciosa, Farah, Pinhoa, & Ferreira, 2013;Shen et al, 2016). Several reports on the occurrence of furan and methylfurans in commercial coffees are available in the literature (Altaki, Santos, & Galceran, 2011;Arisseto et al, 2011;Becalski, Halldorson, Hayward, & Roscoe, 2016;Becalski et al, 2010;Bicchi et al, 2011;Chaichi et al, 2015;Guenther, Hoenicke, Biesterveld, Gerhard-Rieben, & Lantz, 2010). Published data show that furan is present in roast and ground coffees in the range of 0.7 to 3.45 mg/kg (on the basis of powder not on the beverage as consumed).…”