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

• Type: Article in International Scientific Journal
• Date: 2010

Authors

Rita C Alves (Author) Other; Soares, C (Author) Other; Susana Casal (Author) FFUP; Fernandes, JO (Author) FFUP; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Food Chemistry

Vol. 119 No. 3

Pages: 929-934

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 63 Citations

Scopus - 76 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-7S2

DOI: 10.1016/j.foodchem.2009.07.051

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 mu g for pure arabica and robusta samples, respectively. Espressos prepared from commercial blends contained an average acrylamide level of 1.26 +/- 0.28 mu g. 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 (mu g/L) was higher. However, due to the small volume per cup, it may contribute less to acrylamide ingestion.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6