Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee

Vivo, Angela De; Aprea, Angela; Tricarico, Maria Cristina; Sacchi, Raffaele; Sarghini, Fabrizio

doi:10.1016/j.foodchem.2021.130037

Cited by 20 publications

(13 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This shows the same tendency as the result that when fine particles (355-510 μm) are used in the espresso method, the penetration rate may be slow, because the gaps between the ground coffee powder are small and the porosity is low [31]. In addition, a previous study has suggested that this is because the cellular structure of coffee beans opens up, allowing higher levels of residual levels of volatile compounds to be released [32].…”

Section: Isolation Of Volatile Compounds By Distillation Under Reduce...supporting

confidence: 76%

See 1 more Smart Citation

Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure–continuous liquid–liquid extraction and hot water extraction

Han

Ahn

Lee

et al. 2022

Chem. Biol. Technol. Agric.

View full text Add to dashboard Cite

In this study, volatile compounds of various beans (black bean, mung bean, and soybean) were analyzed on the basis of particle sizes and extraction temperatures by two extraction methods, namely, distillation under reduced pressure–continuous liquid–liquid extraction (DRP–LLE) and hot water extraction (HWE). The experimental results confirmed the presence of 10 volatile components. The five major volatile compounds were hexanal, 2-methyl-1-butanol, 1-hexanol, 1-octen-3-ol and benzaldehyde. The highest total volatile compound concentrations in the extracts of black bean, mung bean, and soybean using DRP–LLE were obtained at 60 °C and 355–500 μm, 60 °C and 500–710 μm, and 50 °C and 355–500 μm, respectively. For the same particle size, the total volatile compound concentrations in the extracts of black bean, mung bean, and soybean obtained by HWE at 70 °C were 2–3 times significantly higher than those obtained at 90 °C. Moreover, the highest total volatile compound concentration was obtained in the black bean extract by HWE at 500–710 μm, while the lowest total volatile compound concentration in the soybean extract was obtained by HWE at 500–710 μm. The total concentrations of volatiles in the black bean and soybean extracts obtained by DRP–LLE were significantly higher than those obtained by HWE.

show abstract

Section: Isolation Of Volatile Compounds By Distillation Under Reduce...supporting

confidence: 76%

“…In conclusion, DRP-LLE for black beans and soybeans and HWE for mung beans were the highest concentration of volatile compounds. The difference in the concentration of volatile compounds detected in different species may be due to differences in the internal structure of beans and the distribution of compound components [32].…”

Section: Discussionmentioning

confidence: 99%

Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure–continuous liquid–liquid extraction and hot water extraction

Han

Ahn

Lee

et al. 2022

Chem. Biol. Technol. Agric.

View full text Add to dashboard Cite

show abstract

“…This shows the same tendency as the result that when ne particles (355-510 µm) are used in the espresso method, the penetration rate may be slow because the gaps between the ground coffee powder are small and the porosity is low (33). Also, a previous study has suggested that this is because the cellular structure of coffee beans opens up, allowing higher levels of residual levels of volatile compounds to be released (34).…”

Section: Chemical Reagents and Materialssupporting

confidence: 76%

mentioning

confidence: 99%

Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure-continuous liquid–liquid extraction and hot water extraction

Han

Ahn

Lee

et al. 2022

Preprint

View full text Add to dashboard Cite

Beans are cultivated world-widely and are well-known for being abundant in proteins (20–25%), carbohydrates (50–60%), minerals and vitamins. Several researchers studied the volatile aroma constituents of beans but have not researched the effect of particle size and extraction temperature of beans. Therefore, in our research, volatile compounds of various beans (black bean, mung bean, and soybean) were analyzed on the basis of particle sizes and extraction temperatures by two extraction methods, namely, distillation under reduced pressure-continuous liquid–liquid extraction (DRP-LLE) and hot water extraction. The experimental results confirmed the presence of 10 volatile components. The five major volatile compounds were hexanal, 2-methyl-1-butanol, 1-hexanol, 1-octen-3-ol and benzaldehyde. The highest total volatile compound concentrations in the extracts of black bean, mung bean, and soybean by using DRP-LLE were obtained at 60°C and 355–500 µm, 60°C and 500–710 µm, and 50°C and 355–500 µm, respectively. For the same particle size, the total volatile compound concentrations in the extracts of black bean, mung bean, and soybean obtained by HWE at 70°C were 2–3 times significantly higher than those obtained at 90°C. Moreover, the highest total volatile compound concentration was obtained in the black bean extract by HWE at 500–710 µm, while the lowest total volatile compound concentration in the soybean extract was obtained by HWE at 500–710 µm. The total concentrations of volatiles in the black bean and soybean extracts obtained by DRP-LLE were significantly higher than those obtained by HWE.

show abstract

“…Coffee beans are rich in carbohydrates and amino acids, both of which are important precursors for furan generation. The green coffee types, roasting conditions (roasting time and temperature), processing steps (grinding, degassing, packaging, consumer handling, and storage conditions), preparation and brewing recipe, stirring behavior, and cooling steps will impact furan levels in coffee to different degrees (Genovese et al., 2021; Guenther et al., 2010; Park et al., 2021; Rahn & Yeretzian, 2019; Rahn et al., 2019; Zhu et al., 2022). Although green unroasted coffee beans contained no or traces of furan (4.1 ng/g) (Fowble et al., 2019), significant amounts of furan are formed during the roasting process at temperatures higher than 200°C (Eggers & Pietsch, 2001), and darker roast coffee beans contained higher furan levels (Guenther et al., 2010).…”

Section: Occurrence and Dietary Exposures Of Furanmentioning

confidence: 99%

A comprehensive review of furan in foods: From dietary exposures and in vivo metabolism to mitigation measures

Zhang

2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Furan is a thermal food processing contaminant that is ubiquitous in various food products such as coffee, canned and jarred foods, and cereals. A comprehensive summary of research progress on furan is presented in this review, including discussion of (i) formation pathways, (ii) occurrence and dietary exposures, (iii) analytical techniques, (iv) toxicities, (v) metabolism and metabolites, (vi) risk assessment, (vii) potential biomarkers, and (viii) mitigation measures. Dietary exposure to furan varies among different countries and age groups. Furan acts through various toxicological pathways mediated by its primary metabolite, cis-2butene-1,4-dial (BDA). BDA can readily react with glutathione, amino acids, biogenic amines, or nucleotides to form corresponding metabolites, some of which have been proposed as potential biomarkers of exposure to furan. Present risk assessment of furan mainly employed the margin of exposure approach. Given the widespread occurrence of furan in foods and its harmful health effects, mitigating furan levels in foods or exploring potential dietary supplements to protect against furan toxicity is necessary for the benefit of food safety and public health.

show abstract

Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee

Cited by 20 publications

References 41 publications

Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure–continuous liquid–liquid extraction and hot water extraction

Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure–continuous liquid–liquid extraction and hot water extraction

Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure-continuous liquid–liquid extraction and hot water extraction

A comprehensive review of furan in foods: From dietary exposures and in vivo metabolism to mitigation measures

Contact Info

Product

Resources

About