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Zeng R, Guo B, Liao W, Zhuan K, Chen H, Qin Z, Lin J, Gu T, Zhou Z. Causal associations between fluid intake patterns and dermatitis risk: a Mendelian randomization study. Front Nutr 2024; 11:1416619. [PMID: 39206317 PMCID: PMC11349695 DOI: 10.3389/fnut.2024.1416619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Accepted: 07/16/2024] [Indexed: 08/31/2024] Open
Abstract
Background Dermatitis is one of the most common skin disorders across the world. Atopic dermatitis (AD) and contact dermatitis (CD) are its two primary types. Few studies have focused on the causal relationship between fluid intake and dermatitis. With an Mendelian Randomization (MR), this study investigated the potential causal effects of alcohol, coffee, tea, and water intake on the risk of AD and CD. Methods Utilizing genetic variants as instrumental variables (IVs), a two-sample MR analysis was implemented based on data from the UK Biobank and FinnGen r9 consortium. Fluid intake was categorized into alcohol, coffee, tea, and water intake. Causal estimates were analyzed through Inverse Variance Weighted (IVW), MR-Egger, and weighted median methods. Cochran's Q, MR-Egger intercept, and MR-PRESSO tests were conducted to assess potential heterogeneity and pleiotropy. Results Water intake exhibited a significant causal effect on raised CD risk (IVW OR = 2.92, 95% CI: 1.58-5.41, p = <0.01). Coffee intake was associated with increased CD risk (IVW OR = 2.16, 95% CI: 1.19-3.91, p = 0.01). Conversely, tea intake demonstrated a protective effect on AD risk (IVW OR = 0.71, 95% CI: 0.56-0.91, p = <0.01). Conclusion This MR study suggests a potential association where water and coffee intake may be linked to an elevated risk of CD, while tea intake may potentially have a mitigating effect on AD risk. Modifying fluid intake patterns could be a targeted approach for dermatitis prevention, emphasizing the need for additional longitudinal studies to validate and expand upon these findings.
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Affiliation(s)
- Ruiqi Zeng
- Guangzhou Medical University, Guangzhou, China
- Department of Clinical Medicine, The Nanshan College of Guangzhou Medical University, Guangzhou, China
| | - Beian Guo
- Guangzhou Medical University, Guangzhou, China
- Department of Clinical Medicine, The Nanshan College of Guangzhou Medical University, Guangzhou, China
| | - Wanzhe Liao
- Guangzhou Medical University, Guangzhou, China
- Department of Clinical Medicine, The Nanshan College of Guangzhou Medical University, Guangzhou, China
| | - Kairui Zhuan
- Guangzhou Medical University, Guangzhou, China
- Department of Clinical Medicine, The Third Clinical School of Guangzhou Medical University, Guangzhou, China
| | - Huilan Chen
- Guangzhou Medical University, Guangzhou, China
- Department of Clinical Medicine, The Third Clinical School of Guangzhou Medical University, Guangzhou, China
| | - Zixiang Qin
- Department of Baijiu, Sichuan University Jinjiang College, Meishan, China
| | - Junxi Lin
- Department of Electrical Engineering, Northwest Minzu University, Lanzhou, China
| | - Tingyu Gu
- Department of Biomedical Engineering, Guangdong Medical University, Dongguan, China
| | - Zhiyi Zhou
- Guangzhou Medical University, Guangzhou, China
- Department of Clinical Medicine, The Third Clinical School of Guangzhou Medical University, Guangzhou, China
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Guadalupe GA, Grandez-Yoplac DE, García L, Doménech E. A Comprehensive Bibliometric Study in the Context of Chemical Hazards in Coffee. TOXICS 2024; 12:526. [PMID: 39058178 PMCID: PMC11281111 DOI: 10.3390/toxics12070526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024]
Abstract
The research aimed to carefully review the chemical hazards linked to the coffee production chain to analyse the risks and opportunities for consumers and the environment, as well as identify potential knowledge gaps. The Scopus database was consulted from 1949 to April 2024 to conduct a bibliometric analysis. As a result, 680 articles were analysed. Results indicated a significant increase in research activity since 2015. China, Brazil, and the USA were the leading countries in scientific production and collaborations. The most prolific journals in this field were Chemosphere, Science of the Total Environment, Food Chemistry, Journal of Agricultural and Food Chemistry, and Journal of Environmental Management, all of which are in the first quartile. The word analysis revealed two main themes: the first focuses on the chemical hazards of coffee and their impact on health, while the second explores the waste generated during coffee production and its potential for reuse. The topics covered in the research include the composition of coffee, associated chemical hazards, possible health risks, and ways to reuse waste for environmental protection. Future research should concentrate on optimising techniques and processes to ensure quality, safety, and sustainability.
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Affiliation(s)
- Grobert A. Guadalupe
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru;
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Dorila E. Grandez-Yoplac
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru;
| | - Ligia García
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru;
| | - Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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3
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Guadalupe GA, Grandez-Yoplac DE, Arellanos E, Doménech E. Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru. Foods 2024; 13:726. [PMID: 38472839 DOI: 10.3390/foods13050726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 02/21/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
This study analysed the probabilistic risk to consumers associated with the presence of iAs, Cd, Cr, Hg, Pb, acrylamide (AA) and ochratoxin A (OTA) in instant coffee from Brazil, Colombia, Mexico and Peru. The results found iAs to be the metal with the highest concentrations (3.50 × 10-2 to 6.00 × 10-2 mg/kg), closely followed by Pb (1.70 × 10-2 to 2.70 × 10-2 mg/kg) and Cr (5.00 × 10-3 to 1.00 × 10-2 mg/kg), although these differences were not significant between countries. Cd and Hg were not detected. Focusing on AA, the concentrations ranged from 1.77 × 10-1 mg/kg (Peru) to 4.77 × 10-1 mg/kg (Brazil), while OTA ranged from 1.32 × 10-3 (Peru) to 1.77 × 10-3 mg/kg (Brazil) with significant differences between countries in both cases. As regards risk, the hazard quotient and hazard index were less than 1, meaning that the consumption of instant coffee represents a low level of concern for non-genotoxic effects. The results of the combination of margin of exposure and probability of exceedance indicated that the non-genotoxic effects of Pb, AA and OTA pose no threat. However, the probability values of suffering cancer from iAs and AA (between 1 × 10-6 and 1 × 10-4) indicated a moderate risk and that management measures should be taken.
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Affiliation(s)
- Grobert A Guadalupe
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Dorila E Grandez-Yoplac
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Erick Arellanos
- Instituto de Investigación en Ingeniería Ambiental (INAM), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Higos Urco 342, Chachapoyas 01001, Peru
| | - Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Várady M, Boržíková J, Popelka P. Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee. Heliyon 2024; 10:e25563. [PMID: 38327481 PMCID: PMC10848008 DOI: 10.1016/j.heliyon.2024.e25563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 01/08/2024] [Accepted: 01/29/2024] [Indexed: 02/09/2024] Open
Abstract
The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (p < 0.001). Hg content varied in the green coffees processed by fermentation methods vs natural or washed methods (i.e. Rwandan and Guatemalan coffees). Cd content was highest in Guatemalan green coffee processed using carbonic maceration (0.062 mg/kg). Pb content differed between the Ethiopian and Rwandan roasted coffees, with the highest content in the washed method (0.252 mg/kg). The correlations between the contents of Cu and Al, Ni and Cr, and Pb and Cr were significant for both the roasted and green beans. In conclusion, the method of processing can affect the contents of heavy metals in green and roasted specialty coffees. Monitoring heavy metals when processing coffee with new methods, even though further processing such as roasting can substantially reduce their content in some cases, is therefore important.
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Affiliation(s)
- Matúš Várady
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovak Republic
| | - Jana Boržíková
- State Veterinary and Food Institute Dolný Kubín, Hlinkova 619, 043 65, Košice, Slovak Republic
| | - Peter Popelka
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovak Republic
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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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Anissa Z, Sofiane B, Adda A, Marlie-Landy J. Evaluation of trace metallic element levels in coffee by icp-ms: a comparative study among different origins, forms, and packaging types and consumer risk assessment. Biol Trace Elem Res 2023; 201:5455-5467. [PMID: 36701086 DOI: 10.1007/s12011-023-03582-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 01/20/2023] [Indexed: 01/27/2023]
Abstract
Trace elements (TE) contamination of foods and beverages constitutes a public health issue. In this context, the main objective of this study was to determine metals and metalloids content in coffee and to assess the health risks associated with contaminated coffee consumption. To this end, 44 samples of coffee from different origins, forms, and packaging types were analyzed. TE analysis was performed by ICP-MS after digestion. The data analysis was based on principal components analysis (PCA) and analysis of variance (ANOVA). Health risk assessment was determined by the estimated daily intake (EDI), target hazard quotient (THQ), and hazard index (HI). The findings showed that TE levels in coffee varied widely. The highest levels were related to aluminum (Al) (59.88 ± 54.86 mg/kg), manganese (Mn) (16.26 ± 24.59 mg/kg), copper (Cu) (11.60 ± 11.55 mg/kg), and cadmium (Cd) (9.92 ± 10.32 mg/kg). In terms of coffee form and packaging type, a significant difference (P < 0.0001) was observed in nickel (Ni), chromium (Cr), zinc (Zn), cobalt (Co), Cu, Mn, and Al content. The highest EDI was found in Al (0.0109 mg/kg BW/day) in ground coffee packaged in capsules. In terms of chronic daily intake (CDI), Cd and Al were above the reference dose (RfD). THQ of these elements were greater than 1.0, and HI was above the value of 1.0 in different forms of coffee. More interdisciplinary research on the relationships between the metal concentrations in coffee samples and those in feed, water, and soil would be quite interesting.
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Affiliation(s)
- Zergui Anissa
- Institute of Public Health, Epidemiology and Development, University of Bordeaux, 33076, Bordeaux, France.
| | - Boudalia Sofiane
- Département d'Écologie et Génie de l'Environnement, Université 8 Mai 1945 Guelma, 24000, Guelma, BP 401, Algeria
- Laboratoire de Biologie, Eau et Environnement, Université 8 Mai 1945 Guelma, 24000, Guelma, BP 401, Algeria
| | - Ababou Adda
- Department of Biology, Faculty of Nature and Life Sciences, University Hassiba Ben Bouali, 02000, Chlef, Algeria
| | - Joseph Marlie-Landy
- Institute of Public Health, Epidemiology and Development, University of Bordeaux, 33076, Bordeaux, France
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7
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Guadalupe GA, Chavez SG, Arellanos E, Doménech E. Probabilistic Risk Characterization of Heavy Metals in Peruvian Coffee: Implications of Variety, Region and Processing. Foods 2023; 12:3254. [PMID: 37685188 PMCID: PMC10487125 DOI: 10.3390/foods12173254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
Heavy metals are chemical contaminants, toxic, potentially carcinogenic and/or mutagenic, stable, persistent and are of concern in the food chain. The risk to the consumer of the presence of inorganic arsenic (iAs), cadmium (Cd), chromium (Cr), mercury (Hg) and lead (Pb) in five varieties (Bourbon, Típica, Catimor, Caturra and Pache) of parchment coffee from five regions (Amazonas, Cajamarca, Cusco, Huánuco and San Martín) was investigated in this study. A predictive model of the stages of coffee bean hulling, roasting and infusion was built to simulate the process. The results by region showed significant differences in which San Martín had the highest iAs, Cr and Pb values. The variety was only significant for Cr, of which Pache presented the highest concentration. The Cd and Hg values were below the detection limits. The hazard index (HI) was less than 1 for iAs, Cd, Cr and Hg and the combination of margin of exposure and the probability of exceedance (MOE-POE) for Pb indicated that an adverse health effect was not likely. The cancer risk (CR) for iAs and Pb in the 95th percentile was considered as both high and acceptable, respectively.
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Affiliation(s)
- Grobert A. Guadalupe
- Instituto de Investigación Para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru;
- Instituto de Investigación, Innovación y Desarrollo Para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Segundo G. Chavez
- Instituto de Investigación Para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru;
- Instituto de Investigación, Innovación y Desarrollo Para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Erick Arellanos
- Instituto de Investigación en Ingeniería Ambiental (INAM), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Higos Urco 342, Chachapoyas 01001, Peru;
| | - Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Wittmar ASM, Vigneswaran T, Ranković N, Hagemann U, Hartmann N, Martínez-Hincapié R, Čolić V, Ulbricht M. N-Doped porous carbons obtained from chitosan and spent coffee as electrocatalysts with tuneable oxygen reduction reaction selectivity for H 2O 2 generation. RSC Adv 2023; 13:22777-22788. [PMID: 37520102 PMCID: PMC10372475 DOI: 10.1039/d3ra02587j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Accepted: 07/10/2023] [Indexed: 08/01/2023] Open
Abstract
Nitrogen-containing porous carbons prepared by the pyrolysis of adequate biopolymer-based precursors have shown potential in several electrochemical energy-related applications. However, it is still of crucial interest to find the optimal precursors and process conditions which would allow the preparation of carbons with adequate porous structure as well as suitable nitrogen content and distribution of functional groups. In the present work we suggested a straightforward approach to prepare N-doped porous carbons by direct pyrolysis under nitrogen of chitosan : coffee blends of different compositions and using KOH for simultaneous surface activation. The synthetized carbon materials were tested for the electrochemical oxygen reduction to hydrogen peroxide (H2O2). A higher fraction of chitosan in the precursor led to a decrease in meso- and nano-porosity of the formed porous carbons, while their activity towards H2O2 generation increased. The nitrogen species derived from chitosan seem to play a very important role. Out of the synthesized catalysts the one with the largest content of pyridinic nitrogen sites exhibited the highest faradaic efficiency. The faradaic efficiencies and current densities of the synthesized materials were comparable with the ones of other commercially available carbons obtained from less renewable precursors.
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Affiliation(s)
- Alexandra S M Wittmar
- Lehrstuhl für Technische Chemie II, Universität Duisburg-Essen Universitätsstr. 745141 Essen Germany
- NETZ - NanoEnergieTechnikZentrum, CENIDE - Center for Nanointegration Duisburg-Essen Carl-Benz-Str. 199 47057 Duisburg Germany
| | - Thaarmikaa Vigneswaran
- Lehrstuhl für Technische Chemie II, Universität Duisburg-Essen Universitätsstr. 745141 Essen Germany
| | - Nikola Ranković
- Electrochemistry for Energy Conversion, Max-Planck Institute for Chemical Energy Conversion Stiftstr. 34-36 45470 Mülheim an der Ruhr Germany,
- Fakultät für Chemie und Biochemie, Ruhr-Universität Bochum Universitätsstraße 150 44801 Bochum Germany
| | - Ulrich Hagemann
- NETZ - NanoEnergieTechnikZentrum, CENIDE - Center for Nanointegration Duisburg-Essen Carl-Benz-Str. 199 47057 Duisburg Germany
- Interdisciplinary Center for Analytics on the Nanoscale (ICAN), University of Duisburg-Essen Carl-Benz-Str. 199 47057 Duisburg Germany
| | - Nils Hartmann
- NETZ - NanoEnergieTechnikZentrum, CENIDE - Center for Nanointegration Duisburg-Essen Carl-Benz-Str. 199 47057 Duisburg Germany
- Interdisciplinary Center for Analytics on the Nanoscale (ICAN), University of Duisburg-Essen Carl-Benz-Str. 199 47057 Duisburg Germany
| | - Ricardo Martínez-Hincapié
- NETZ - NanoEnergieTechnikZentrum, CENIDE - Center for Nanointegration Duisburg-Essen Carl-Benz-Str. 199 47057 Duisburg Germany
- Electrochemistry for Energy Conversion, Max-Planck Institute for Chemical Energy Conversion Stiftstr. 34-36 45470 Mülheim an der Ruhr Germany,
| | - Viktor Čolić
- NETZ - NanoEnergieTechnikZentrum, CENIDE - Center for Nanointegration Duisburg-Essen Carl-Benz-Str. 199 47057 Duisburg Germany
- Electrochemistry for Energy Conversion, Max-Planck Institute for Chemical Energy Conversion Stiftstr. 34-36 45470 Mülheim an der Ruhr Germany,
| | - Mathias Ulbricht
- Lehrstuhl für Technische Chemie II, Universität Duisburg-Essen Universitätsstr. 745141 Essen Germany
- NETZ - NanoEnergieTechnikZentrum, CENIDE - Center for Nanointegration Duisburg-Essen Carl-Benz-Str. 199 47057 Duisburg Germany
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Berego YS, Sota SS, Ulsido M, Beyene EM. The contents of essential and toxic metals in coffee beans and soil in Dale Woreda, Sidama Regional State, Southern Ethiopia. PeerJ 2023; 11:e14789. [PMID: 36751640 PMCID: PMC9899437 DOI: 10.7717/peerj.14789] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Accepted: 01/03/2023] [Indexed: 02/05/2023] Open
Abstract
Background For developing countries such as Ethiopia, coffee is a commodity of great economic, social, and environmental importance. No detailed investigations have been performed on the contents of essential and toxic metals in coffee beans and soil in this study area. Methods The levels of essential metals (Na, K, Ca, Zn, Mn, Cu, Co, Cr, Ni) and toxic elements (Pb and Cd) were investigated in coffee beans (coffee growing farmland and coffee washed plants) and soil samples (from farmland) using flame atomic absorption spectrometry (FAAS) and flame emission atomic spectroscopy. We selected six (20%) administrative units (kebele) with purposive sampling techniques based on their coffee production capacity in Dale Woreda for soil testing. After coffee sample preparation in a microwave system with HNO3and H2O2 reagents, the accuracy of the optimized procedure was evaluated by analysing the digest of the spiked samples. Soil samples were abridged with a slight revision of the EPA 3050B acid digesting method. ANOVA was used to determine the significant differences in the mean concentration of metal within coffee beans from farmland at the various sampled sites at the p < 0.05 significance level. To correlate the effect of one metal concentration on other metals in the coffee bean samples, Pearson correlation matrices were used. Results Calcium had the highest concentration (1,355 ± 18.02 mg kg-1) of macroelements in soil samples, followed by K (681.43 ± 1.52 mg kg-1). Similarly, Na (111.63 ± 0.35 mg kg-1), Cu (49.96 ± 0.99 mg kg-1), Co (5.43 ± 0.31 mg kg-1), Mn (0.62 ± 0.238 mg kg-1), Ni (0.194 ± 0.01 mg kg-1), and Zn (0.163 ± 0.007 mg kg-1) were detected among the microelements in the soil samples. Pb and Cr were not detected in all soil samples. Potassium (K) was found to have the highest concentration (99.93 ± 0.037 mg kg-1), followed by Ca (17.23 ± 0.36 mg kg-1), among the macroelements in coffee beans from farmers' farms. Similar to coffee beans from farmland, samples from washed plants also contained the highest K (77.93 ± 0.115 mg kg-1), followed by Ca (4.33 ± 0.035 mg kg-1). Metal levels in coffee bean samples from farmland are in the following order: K>Na>Ca >Mn>Cu> Ni>Zn. Metal levels were found to be K>Na>Ca >Mn>Cu> Zn>Ni in coffee beans from the washed plants. Co, Cr, Pb and Cd were no detected in all coffee bean samples. Except for calcium, potassium and manganese, the levels of metals in coffee beans from farmland and washed plants were not significantly different at the 95% confidence level within a kebele. Conclusions We observed permitted levels of macro- and trace elements in coffee beans from farmlands and washed plants. Only in the soil samples are cadmium concentrations higher than those permitted for agricultural soil recommended by the WHO and FAO. Overall, there is no health danger linked with the use of coffee beans due to detrimental and trace heavy metals.
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Affiliation(s)
| | | | - Mihret Ulsido
- Department of Water Supply and Environmental Engineering, Faculty of Biosystems and Water Resources Engineering, Institute of Technology, Hawassa University, Hawassa, Sidama Region, Ethiopia
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Olechno E, Puścion-Jakubik A, Socha K, Zujko ME. Coffee Infusions: Can They Be a Source of Microelements with Antioxidant Properties? Antioxidants (Basel) 2021; 10:antiox10111709. [PMID: 34829580 PMCID: PMC8614647 DOI: 10.3390/antiox10111709] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 01/31/2023] Open
Abstract
Coffee is a beverage that is very popular all over the world. Its pro-health effect has been demonstrated in many publications. This drink can counteract the effects of oxidative stress thanks to its antioxidant properties. The aim of this study was to collect data on the content of microelements with antioxidant activity (manganese, zinc, copper, iron) in coffee infusions, taking into account various factors. The study considered publications from the years 2000–2020 found in Google Scholar and PubMed databases. It was noted that coffee can provide up to 13.7% of manganese requirements per serving, up to 4.0% and 3.1% of zinc requirements for women and men, up to 2.7% and 2.1% of copper requirements for women and men, and up to 0.4% and 0.6% of iron requirements for women and men. Coffee infusions can also be a source of fluoride (up to 2.5%), chromium (up to 0.4% of daily intake for women and 0.2% for men), and cobalt (up to 0.1%). There are no data in the literature regarding the content of selenium in coffee infusions. The origin of coffee beans and the type of water used (especially regarding fluoride) may have an impact on the content of minerals in infusions. The brewing method does not seem to play an important role. As it is a very popular beverage, coffee can additionally enrich the diet with such micronutrients as manganese, zinc, and copper. This seems beneficial due to their antioxidant properties, however the bioavailability of these elements of coffee should be taken into account. It seems necessary to carry out more research in this area.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
- Correspondence: ; Tel.: +48-8574-854-69
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
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Coffee Brews: Are They a Source of Macroelements in Human Nutrition? Foods 2021; 10:foods10061328. [PMID: 34207680 PMCID: PMC8227654 DOI: 10.3390/foods10061328] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 12/13/2022] Open
Abstract
Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies.
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Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans. Foods 2021; 10:foods10061310. [PMID: 34200293 PMCID: PMC8226649 DOI: 10.3390/foods10061310] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 05/27/2021] [Accepted: 06/03/2021] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.
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The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18115779. [PMID: 34072233 PMCID: PMC8197804 DOI: 10.3390/ijerph18115779] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 02/03/2023]
Abstract
The presented study was aimed at the determination of the level of contamination with heavy metals (Cd, Pb, As, and Hg) in 240 samples of plant materials, i.e., herbal raw materials, spices, tea, and coffee. Moreover, a probabilistic risk assessment (noncarcinogenic and carcinogenic risks) was estimated by models including target hazard quotient (THQ) and cancer risk (CR). The samples were subjected to microwave mineralisation with the use of HNO3 (65%), while the determination of the content of the elements was performed with the use of inductively coupled plasma mass spectrometer (ICP–MS) and a mercury analyser. The element which was characterised by the highest level of accumulation in the analysed samples was lead (from 0.010 to 5.680 mg/kg). Among the heavy metals under analysis, the lowest concentration was noted in the case of mercury (from 0.005 to 0.030 mg/kg). A notably higher level of contamination with heavy metals was noted in the analysed samples of herbs and spices (0.005–5.680 mg/kg), compared to samples of tea and coffee (0.005–0.791 mg/kg). According to the guidelines of the World Health Organisation (WHO) concerning the limits of contamination of samples of herbal raw materials with heavy metals, lead levels exceeding the limits were only noted in 24 samples of herbs (18%). In all of the analysed samples of spices, tea, and coffee, no instances of exceeded limits were noted for any of the analysed heavy metals. The values of TTHQmax (in relation to the consumption of the analysed products) were as follows: up to 4.23 × 10−2 for spices, up to 2.51 × 10−1 for herbs, up to 4.03 × 10−2 for China tea, and up to 1.25 × 10−1 for roasted coffee beans. As the value of THQ ≤1, there is no probability of the appearance of undesirable effects related to the consumption of the analysed group of raw materials and products of plant origin. The CR value for As (max. value) was 1.29 × 10−5, which is lower than the maximum acceptable level of 1 × 10−4 suggested by United States Environmental Protection Agency (USEPA).
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