Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons
| Autor: | Jolanta Kowalska, Ewa Majewska, M. Ciecierska, Beata Drużyńska, Rafał Wołosiak, Dorota Derewiaka |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Chemistry
GC/MS 010401 analytical chemistry Electric roasting 04 agricultural and veterinary sciences Contamination Coffee roaster 040401 food science 01 natural sciences Diode array Coffee 0104 chemical sciences 0404 agricultural biotechnology PAHs HPLC-FLD/DAD media_common.cataloged_instance Statistical analysis Original Article Gas chromatography Food science European union Gas chromatography–mass spectrometry Food Science Roasting media_common |
| Zdroj: | Journal of Food Science and Technology |
| ISSN: | 0975-8402 0022-1155 |
| Popis: | The aim of this research was to establish the effect of mild roasting on coffee beans contamination level by polycyclic aromatic hydrocarbons (PAHs). The materials investigated were green Arabica and Robusta coffee beans imported from different countries, as well as those already roasted. The experiment was carried out in a coffee-roasting plant, with the use of an electric coffee roaster, at the temperature of 125–135 °C for 25–26 min. PAHs analysis was conducted by means of high-performance liquid chromatography with fluorescence and diode array detectors (HPLC-FLD/DAD). Results had been verified by means of gas chromatography with mass spectrometry. Contamination level for 19 PAHs, 15 of which were heavy PAHs included on the list of European Union Scientific Committee in Food, varied from 4.29 to 16.17 µg/kg in roasted coffee beans, whereas in green coffee beans varied from 8.66 to 76.63 µg/kg. The results of statistical analysis showed that the contamination level in roasted coffee beans was significantly lower than that in green beans. The applied parameters of roasting did not lead to the occurrence of conditions in which PAHs, especially heavy ones, would possibly be formed. On the contrary, the roasting process itself had significantly reduced the PAHs content in the final product. The reason for this phenomenon was relatively high volatility of light PAHs. |
| Databáze: | OpenAIRE |
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