Acrylamide in espresso coffee: Influence of species, roast degree and brew length

• Tipo: Artigo em Revista Científica Internacional
• Data: 2010

Autores

Rita C. Alves (Autor) FFUP; C. Soares (Autor) Outra; Susana Casal (Autor) FFUP; J.O. Fernandes (Autor) FFUP; M. Beatriza P.P. Oliveira (Autor) FFUP

Revista

Título: Food Chemistry

Vol. 119 Nº 3

Páginas: 929-934

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 63 Citações

ISI Web of Science

Scopus - 76 Citações

Classificação Científica

FOS: Ciências médicas e da saúde > Outras ciências médicas

CORDIS: Ciências da Saúde > Ciências farmacológicas

Outras Informações

ID Authenticus: P-003-7S2

Resumo (PT): Espresso coffees were analysed for acrylamide contents by matrix solid-phase dispersion and GC–MS. The influence of coffee species, roast degree, and brew length were ascertained. Mean acrylamide contents of medium roasted espressos (30 mL) were 1.16 ± 0.25 and 2.31 ± 0.43 μg for pure arabica and robusta samples, respectively. Espressos prepared from commercial blends contained an average acrylamide level of 1.26 ± 0.28 μg. A 25% decrease was observed when comparing espressos prepared with medium and dark roasted coffee. The extraction efficacy of acrylamide for standard espressos of 30 mL was near 80%, being only affected by brew volume, with long espressos (70 mL) containing practically all acrylamide of the coffee cake (99%), almost double that of short ones (20 mL). When compared with other common coffee beverages, espresso acrylamide concentration (μg/L) was higher. However, due to the small volume per cup, it may contribute less to acrylamide ingestion. <br> <br> Keywords: Acrylamide; Espresso coffee; Coffee brews; Coffee species; Roast; Brew length <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4WXC26Y-4&_user=2460038&_coverDate=04%2F01%2F2010&_rdoc=13&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235037%232010%23998809996%231560175%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=69&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=8f73c5f392d013257f93145d34068f0c&searchtype=a"> Texto integral</a> <br> <br>

Abstract (EN): Espresso coffees were analysed for acrylamide contents by matrix solid-phase dispersion and GC–MS. The influence of coffee species, roast degree, and brew length were ascertained. Mean acrylamide contents of medium roasted espressos (30 mL) were 1.16 ± 0.25 and 2.31 ± 0.43 μg for pure arabica and robusta samples, respectively. Espressos prepared from commercial blends contained an average acrylamide level of 1.26 ± 0.28 μg. A 25% decrease was observed when comparing espressos prepared with medium and dark roasted coffee. The extraction efficacy of acrylamide for standard espressos of 30 mL was near 80%, being only affected by brew volume, with long espressos (70 mL) containing practically all acrylamide of the coffee cake (99%), almost double that of short ones (20 mL). When compared with other common coffee beverages, espresso acrylamide concentration (μg/L) was higher. However, due to the small volume per cup, it may contribute less to acrylamide ingestion. <br> <br> Keywords: Acrylamide; Espresso coffee; Coffee brews; Coffee species; Roast; Brew length <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4WXC26Y-4&_user=2460038&_coverDate=04%2F01%2F2010&_rdoc=13&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235037%232010%23998809996%231560175%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=69&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=8f73c5f392d013257f93145d34068f0c&searchtype=a"> Full text</a> <br> <br>

Idioma: Português

Tipo (Avaliação Docente): Científica