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Mollakhalili-Meybodi N, Tahmouzi S, Javanmardi F, Nematollahi A, Mousavi Khaneghah A. Potentially toxic elements (PTEs) in coffee: a comprehensive review of toxicity, prevalence, and analytical techniques. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:367-384. [PMID: 36413627 DOI: 10.1080/09603123.2022.2149712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
Coffee is one of the most popular non-alcoholic beverages, consumed as a raw material in different food sectors. The popularity of coffee is induced by its pleasant flavor, taste, and highly nutritious nature. However, the absorption of potentially toxic elements (PTEs) through preharvest, harvesting, and post-harvest stages makes it a potentially rich source. Essential elements are potentially toxic at a higher concentration than required for the human body to work. PTEs intake through food systems may lead to health risks, including mutagenicity, teratogenicity, carcinogenicity, and embryotoxic effects. Different analytical techniques such as spectroscopy, electromigration, and electrochemical. are used for PTEs content determination of coffee. Considering the importance of PTEs in human health and the worldwide popularity of coffee, their monitoring of coffee is crucial. Therefore, this study is aimed to investigate the classification, prevalence, and determination techniques of PTEs in different coffee types.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Sima Tahmouzi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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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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The Potentialities of Accelerator-Based Techniques as an analytical Tool for Forensics: the case of Coffee. Forensic Sci Int 2022; 335:111281. [DOI: 10.1016/j.forsciint.2022.111281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/04/2022] [Accepted: 03/18/2022] [Indexed: 11/20/2022]
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Iscuissati IP, Galazzi RM, Miró M, Arruda MAZ. Evaluation of the aluminum migration from metallic seals to coffee beverage after using a high-pressure coffee pod machine. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Árvay J, Šnirc M, Hauptvogl M, Bilčíková J, Bobková A, Demková L, Hudáček M, Hrstková M, Lošák T, Král M, Kováčik A, Štefániková J. Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers. Biol Trace Elem Res 2019; 190:226-233. [PMID: 30225756 DOI: 10.1007/s12011-018-1519-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 09/10/2018] [Indexed: 11/26/2022]
Abstract
The aim of the present study was to determine concentrations of 15 macro- and micro-elements in 10 commercially available plantation Arabica coffee brands. The elemental concentration was studied in 50 samples of green and roasted coffee beans of various roasting degrees and their infusions. There were four different roasting degrees: City + (C+), Full city (FC), Full city ++ (FC++), and Dark (D). The attention was given to the impact of the roasting process on the elemental composition. Statistically significant differences were found between the green coffee beans and the different roasting degrees in both macro- and micro-elements. The results showed that roasting degrees affected the concentration of elements in resulting infusions. Dietary intakes for macro- and micro-elements based on RDA and PTWI (in the case of Al) were calculated. Based on the RDA values for macro- and micro-elements, it can be concluded that coffee infusions are not an important source of elements in nutrition. In the case of Al, consumption of coffee was considered non-hazardous based on the PTWI value.
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Affiliation(s)
- Július Árvay
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia.
- AgroBioTech-Research Center, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia.
| | - Marek Šnirc
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Martin Hauptvogl
- Department of Sustainable Development, Faculty of European Studies and Regional Development, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Jana Bilčíková
- AgroBioTech-Research Center, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Alica Bobková
- Department of Food Safety and Hygiene, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Lenka Demková
- Department of Ecology, Faculty of Humanities and Natural Sciences, University of Prešov, ul. 17. Novembra 1, 081 16, Prešov, Slovakia
| | - Marek Hudáček
- Barzzuz spol. s r.o, Bakossová 6, 974 01, Banská Bystrica, Slovakia
| | - Miroslava Hrstková
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Tomáš Lošák
- Department of Environmentalistics and Natural Resources, Mendel University in Brno, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Martin Král
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1946/1, 612 42, Brno, Czech Republic
| | - Anton Kováčik
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
| | - Jana Štefániková
- AgroBioTech-Research Center, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
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Debastiani R, Iochims Dos Santos CE, Maciel Ramos M, Sobrosa Souza V, Amaral L, Yoneama ML, Ferraz Dias J. Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage. Food Res Int 2019; 119:297-304. [PMID: 30884660 DOI: 10.1016/j.foodres.2019.02.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 02/01/2019] [Accepted: 02/03/2019] [Indexed: 11/18/2022]
Abstract
Brazilian coffee is well known worldwide due to its quality and richness in taste. The aim of the present study is to provide the elemental characterization of Brazilian coffee along different stages of the drip brewing process. To that end, samples from roasted ground coffee, spent coffee, paper filters and the final beverage were analyzed with one single ion beam technique, namely particle-induced X-ray emission (PIXE). In total, over 140 samples from 8 different Brazilian brands of ground coffee were analyzed. Large differences in some elemental concentrations were observed among different brands and among different batches of a single brand, which leads to high variances in the data. Concerning the beverage preparation, the analysis of the spent coffee shows that the transfer ratio from the ground coffee to the beverage differs for each element. Our results indicate that potassium and chlorine have the highest transfer ratio. Moreover, the concentration of rubidium is relatively high in drinking coffee. Finally, there is no influence of the elemental composition of paper filter in the preparation of drinking coffee.
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Affiliation(s)
- Rafaela Debastiani
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
| | - Carla Eliete Iochims Dos Santos
- Institute of Mathematics, Statistics and Physics, Federal University of Rio Grande, Campus Santo Antônio da Patrulha, Rua Barão do Caí 2274, CEP 95500-000 Santo Antônio da Patrulha, RS, Brazil
| | - Mateus Maciel Ramos
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil
| | - Vanessa Sobrosa Souza
- Institute of Mathematics, Statistics and Physics, Federal University of Rio Grande, Campus Carreiros, Av. Itália, km 8, CEP 96201-900 Rio Grande, RS, Brazil
| | - Livio Amaral
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
| | - Maria Lucia Yoneama
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil
| | - Johnny Ferraz Dias
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
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Pohl P, Szymczycha-Madeja A, Welna M. Simple ICP-OES based method for determination of selected elements in brewed ground and soluble coffees prior to evaluation of their intake and chemical fractionation. Food Chem 2018; 263:171-179. [DOI: 10.1016/j.foodchem.2018.04.127] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 04/21/2018] [Accepted: 04/28/2018] [Indexed: 12/31/2022]
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Method Validation for Multi-Elemental Analysis of Dialyzable and Non-dialyzable Fractions of Coffee Brews by F AAS and ICP OES: a Bioaccessibility Study. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1352-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Differentiation of roasted and soluble coffees through physical fractionation of selected essential and nonessential metals in their brews and exploratory data analysis. Talanta 2016; 160:686-693. [PMID: 27591664 DOI: 10.1016/j.talanta.2016.08.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/03/2016] [Accepted: 08/04/2016] [Indexed: 12/15/2022]
Abstract
An analytical scheme for physical fractionation of Al, Ba, Ca, Co, Fe, K, Mg, Mn, Na, Ni, Sr and Zn in ground roasted and soluble coffees brews was proposed. It was based on ultrafiltration through five ultrafiltration membranes having molecular weight cut-offs of 5, 10, 30, 50 and 100kDa. The highest ">100kDa" and the lowest "<5kDa" molecular weight fractions were established to differentiate the studied coffees brews the most. Al, Cu, Fe and Ni were mostly associated with the ">100kDa" fraction, while Co, K, Mg and Na - with the "<5kDa" fraction. For Ba, Ca, Mn, Sr and Zn, ">100kDa" and "<5kDa" fractions contributions were equally accounted. The physical fractionation pattern of selected metals was convenient for discovering important features of brews of both coffee types and differences between them by principal component analysis and then classifying them by linear discriminant analysis.
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