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) Outra; Soares, C (Autor) Outra; Susana Casal (Autor) FFUP; Fernandes, JO (Autor) FFUP; Beatriz B 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

Scopus - 76 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6