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Rahimi A, Talebi-Ghane E, Heshmati A, Ranjbar A, Mehri F. Content of potentially toxic elements (PTEs) in coffee and coffee-based products: a meta-analysis study, Systematic review, and health risk assessment. Drug Chem Toxicol 2024; 47:356-364. [PMID: 37017136 DOI: 10.1080/01480545.2023.2193354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Accepted: 10/11/2022] [Indexed: 04/06/2023]
Abstract
Coffee is the most popular beverage after water in the world, which has an important role in health as a result of various minerals and vitamins but it may be pollution source of potentially toxic elements (PTEs) that can threate the health. Thus, the current study intended to detect the level of PTEs such as Cadmium (Cd), Copper (Cu), Lead (Pb), Nickel (Ni), Znc (Zn) and Iron (Fe), in various coffee and coffee-based products (powder, ground, processed, infusion and bean). Considering the databases of Scopus, Google scholar, PubMed, and Web of Science, the concentration of PTEs in coffee and coffee-based products was retrieved and meta-analyzed. Additionally, the non-carcinogenic risks in terms of total hazard quotient (TTHQ) were assessed using Monte Carlo simulated (MCS) model. According to the findings of 23 articles, the ranking of metal concentration in different coffees was Fe > Zn > Cu> Ni > Pb > Cd in powder, Fe > Cu > Zn> Ni in ground, Fe > Zn > Ni> Cu> Pb > Cd in processed and infusion and Fe > Zn > Ni> Cs > Pb in bean. Moreover, based on WHO regions, the highest concentrations of Cd and Pb (0.742 mg/kg) were related to the South-East Asia Region (SEARO) and European region (EURO) respectively. However, the highest concentrations of Fe (81.161 mg/kg), Zn (33.392 mg/kg), Cu (9.408 mg/kg), and Ni (18.064 mg/kg) were related to Pan American health organization (PAHO), PAHO, PAHO and Eastern Mediterranean Region (EMRO), respectively. On the other hand, the risk pattern was different in different countries. Moreover, consumers in some countries were not at significant non-carcinogenic risks because of ingestion of PTEs via coffee and consumption of coffee-based products.
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Affiliation(s)
- Alireza Rahimi
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institutes, Faculty of Nutrition Sciences and food Technology Shahid Beheshti, University of Medical Sciences, Tehran, Iran
| | - Elaheh Talebi-Ghane
- Biostatistics, Modeling of Noncommunicable Diseases Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Ali Heshmati
- Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Akram Ranjbar
- Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Fereshteh Mehri
- Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
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Leoncio MS, Garcia EE. Assessment on Solubility and Solid Phase Chemical Fractionation of Manganese in Hot Infusions of Green and Roasted Mate. Biol Trace Elem Res 2023; 201:5825-5838. [PMID: 36929114 DOI: 10.1007/s12011-023-03627-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 03/09/2023] [Indexed: 03/18/2023]
Abstract
A solid phase chemical fractionation (SPCF) of the Mn in hot infusions prepared from commercial samples of roasted (RM) and green mate (GM) using a chelating resin Chelex 100 (NH4+ form) was performed to assess the relative lability of this essential trace element (ETE). In addition, total Mn contents in the RM and GM samples and their infusions were determined by flame atomic absorption spectrometry. Total polyphenol (TP) contents and the presence of soluble melanoidins (SM) were correlated with the Mn solubility in the RM and GM infusions. From the SPCF study, it was possible to observe that the soluble Mn forms in the mate infusions were essentially associated with relatively noninert chemical species (98.4-99.7%), suggesting that they may be potentially bioavailable. In addition, the soluble Mn contents in the GM infusions were 20.5% higher than those found in the RM. Mn solubility in the (RM) infusions was highly and directly correlated (r = 0.99) with the soluble TP, while in the GM infusions, it was high and inversely correlated with soluble TP (r = -0.87). On the other hand, Mn solubility in the RM and GM infusions was weakly correlated with the SM. It should be stressed that GM infusions can contribute with 57 and 44% more than the RM infusions to the recommended adequate intake of Mn established for females and males, respectively. Moreover, this work is the first to evaluate and compare the relative lability of Mn and its solubility in the RM and GM infusions.
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Affiliation(s)
- Mariana Silva Leoncio
- Departamento de Química, Universidade Estadual de Maringá, Avenida Colombo, 5790, Maringá , Paraná, 87020-900, Brazil
| | - Edivaldo Egea Garcia
- Departamento de Química, Universidade Estadual de Maringá, Avenida Colombo, 5790, Maringá , Paraná, 87020-900, Brazil.
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da Costa DS, Albuquerque TG, Costa HS, Bragotto APA. Thermal Contaminants in Coffee Induced by Roasting: A Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:ijerph20085586. [PMID: 37107868 PMCID: PMC10138461 DOI: 10.3390/ijerph20085586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/29/2023] [Accepted: 04/14/2023] [Indexed: 05/10/2023]
Abstract
Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.
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Affiliation(s)
- David Silva da Costa
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, R. Monteiro Lobato 80, Campinas 13083-862, Brazil
| | - Tânia Gonçalves Albuquerque
- Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal
- REQUIMTE-LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Helena Soares Costa
- Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal
- REQUIMTE-LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Adriana Pavesi Arisseto Bragotto
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, R. Monteiro Lobato 80, Campinas 13083-862, Brazil
- Correspondence:
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Pohl P, Welna M, Szymczycha-Madeja A, Greda K, Jamroz P, Dzimitrowicz A. Response surface methodology assisted development of a simplified sample preparation procedure for the multielement (Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Sr and Zn) analysis of different coffee brews by means of inductively coupled plasma optical emission spectrometry. Talanta 2022; 241:123215. [DOI: 10.1016/j.talanta.2022.123215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 01/04/2022] [Accepted: 01/05/2022] [Indexed: 12/20/2022]
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Ge J, Wu Y, Han Y, Qin C, Nie S, Liu S, Wang S, Yao S. Effect of hydrothermal pretreatment on the demineralization and thermal degradation behavior of eucalyptus. BIORESOURCE TECHNOLOGY 2020; 307:123246. [PMID: 32234588 DOI: 10.1016/j.biortech.2020.123246] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 03/19/2020] [Accepted: 03/20/2020] [Indexed: 06/11/2023]
Abstract
Effective removal of alkali and alkaline earth metals (AAEM) is of great significance for promoting biomass pyrolysis. In this study, demineralization via hydrothermal pretreatment was performed, and the effect on the pyrolysis behavior was evaluated by thermogravimetric analysis (TGA) and thermal pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS). The effects of reaction temperature, time, and pH on the dissolution rate of K+, Ca2+, and Mg2+ were investigated. The optimal total dissolution rate of the metal elements was 42.10%. Compared with acid leaching, hydrothermal pretreatment allowed a higher crystallinity index. It significantly changed the pyrolysis behavior. The relative content of sugar in pyrolysis products was as high as 58%. The chemical compound distribution was concentrated in the range between C6 and C9, which was conducive for the refinement of gasoline by upgrading. This means that hydrothermal pretreatment has efficient demineralization, which promoted the thermal degradation behavior of biomass.
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Affiliation(s)
- Jiayan Ge
- School of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, PR China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, 530004, PR China
| | - Yuting Wu
- School of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, PR China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, 530004, PR China
| | - Yushan Han
- School of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, PR China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, 530004, PR China
| | - Chengrong Qin
- School of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, PR China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, 530004, PR China
| | - Shuangxi Nie
- School of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, PR China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, 530004, PR China
| | - Shijie Liu
- School of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, PR China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, 530004, PR China; Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry,1 Forestry Drive, Syracuse, NY, 13210, United States
| | - Shuangfei Wang
- School of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, PR China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, 530004, PR China
| | - Shuangquan Yao
- School of Light Industrial and Food Engineering, Guangxi University, Nanning, 530004, PR China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning, 530004, PR China.
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Batista Dos Santos Espinelli Junior J, von Brixen Montzel Duarte da Silva G, Branco Bastos R, Badiale Furlong E, Carapelli R. Evaluation of the influence of cultivation on the total magnesium concentration and infusion extractability in commercial arabica coffee. Food Chem 2020; 327:127012. [PMID: 32464457 DOI: 10.1016/j.foodchem.2020.127012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 05/01/2020] [Accepted: 05/06/2020] [Indexed: 11/17/2022]
Abstract
Coffee is considered an important source of organic nutrients and minerals, and these resources are strongly affected by agricultural management. Among the minerals, the element Mg is important, which is essential for both plants and humans. In this work, the effects of agricultural management on the absorption and storage of Mg by commercial, ground, roasted Arabica coffee were investigated. For this purpose, some Mg and P fractions were evaluated. It was observed that Mg stored in the grain was concentrated in the inorganic fraction, with an average extraction of 102% and in conventional samples and 119% in organic samples. These results suggest that in these samples Mg is probably largely presented as different inorganic salts. Phytate and organic acid salts are two possibilities discussed in this work that could explain this hypothesis. This can be corroborated by the extraction of Mg in the infusion of hot water.
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Affiliation(s)
- João Batista Dos Santos Espinelli Junior
- Laboratório de Eletro Espectro Analítica, Escola de Química e Alimentos, Universidade Federal do Rio Grande (FURG), Avenida Itália, km 8, Bairro Carreiros, Rio Grande, RS CEP 96203 900, Brazil
| | - Guilherme von Brixen Montzel Duarte da Silva
- Laboratório de Eletro Espectro Analítica, Escola de Química e Alimentos, Universidade Federal do Rio Grande (FURG), Avenida Itália, km 8, Bairro Carreiros, Rio Grande, RS CEP 96203 900, Brazil
| | - Renan Branco Bastos
- Laboratório de Eletro Espectro Analítica, Escola de Química e Alimentos, Universidade Federal do Rio Grande (FURG), Avenida Itália, km 8, Bairro Carreiros, Rio Grande, RS CEP 96203 900, Brazil
| | - Eliana Badiale Furlong
- Laboratório de Micotoxinas e Ciência de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande (FURG), Avenida Itália, km 8, Bairro Carreiros, Rio Grande, RS CEP 96203 900, Brazil
| | - Rodolfo Carapelli
- Laboratório de Eletro Espectro Analítica, Escola de Química e Alimentos, Universidade Federal do Rio Grande (FURG), Avenida Itália, km 8, Bairro Carreiros, Rio Grande, RS CEP 96203 900, Brazil.
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Determination of trace nickel in chamomile tea and coffee samples by slotted quartz tube-flame atomic absorption spectrometry after preconcentration with dispersive liquid-liquid microextraction method using a Schiff base ligand. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103454] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Lin T, Chen X, Li B, Chen P, Guo M, Zhou X, Zhong S, Cheng X. Geographical origin identification of Spodoptera litura (Lepidoptera: Noctuidae) based on trace element profiles using tobacco as intermedium planted on soils from five different regions. Microchem J 2019. [DOI: 10.1016/j.microc.2018.12.051] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Qin L, Hu Q, Li YY, Wang L, Shi XX, Shen H, Wu Y, Zhao JL. The Cd(II) – Citric acid coordination polymer as an efficient sensor for the metal ions and organic molecules. Polyhedron 2018. [DOI: 10.1016/j.poly.2018.09.037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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