Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural
| Autor: | Carmen M. Breitling-Utzmann, Dirk W. Lachenmeier, Jan Teipel, Maren Hegmanns, Thomas Kuballa, Steffen Schwarz, Stephan G. Walch |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Health
Toxicology and Mutagenesis furan coffee Coffee roasting 010501 environmental sciences lcsh:Chemical technology Toxicology furfuryl alcohol 01 natural sciences Article Furfuryl alcohol chemistry.chemical_compound Furan 5-hydroxymethylfurfural lcsh:TP1-1185 Food science 0105 earth and related environmental sciences Roasting Chemical Health and Safety Coffea arabica 010401 analytical chemistry risk assessment 0104 chemical sciences chemistry Acrylamide acrylamide |
| Zdroj: | Toxics Volume 7 Issue 1 Toxics, Vol 7, Iss 1, p 1 (2018) |
| ISSN: | 2305-6304 |
| DOI: | 10.3390/toxics7010001 |
| Popis: | The four heat-induced coffee contaminants—acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)—were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles. Regarding acrylamide, average contents in commercial samples were lower than in a previous study in 2002 (195 compared to 303 µg/kg). The roasting experiment confirmed the inverse relationship between roasting degree and acrylamide content, i.e., the lighter the coffee, the higher the acrylamide content. However, FA, furan and HMF were inversely related to acrylamide and found in higher contents in darker roasts. Therefore, mitigation measures must consider all contaminants and not be focused isolatedly on acrylamide, specifically since FA and HMF are contained in much higher contents with lower margins of exposure compared to acrylamide. |
| Databáze: | OpenAIRE |
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