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Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers
J. Árvay, M. Šnirc, M. Hauptvogl, J. Bilčíková, A. Bobková, L. Demková, M. Hudáček, M. Hrstková, T. Lošák, M. Král, A. Kováčik, J. Štefániková,
Language English Country United States
Document type Journal Article
Grant support
VEGA 1/0591/18
Agentúra Ministerstva Školstva, Vedy, Výskumu a Športu SR
ITMS 26220220180
H2020 European Institute of Innovation and Technology
NLK
ProQuest Central
from 1997-01-01 to 1 year ago
Medline Complete (EBSCOhost)
from 2011-01-01 to 1 year ago
Health & Medicine (ProQuest)
from 1997-01-01 to 1 year ago
- MeSH
- Risk Assessment MeSH
- Coffee * MeSH
- Humans MeSH
- Temperature MeSH
- Check Tag
- Humans MeSH
- Publication type
- Journal Article MeSH
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.
References provided by Crossref.org
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- $a Árvay, Július $u Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia. julius.arvay@gmail.com. AgroBioTech-Research Center, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia. julius.arvay@gmail.com.
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- $a Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers / $c J. Árvay, M. Šnirc, M. Hauptvogl, J. Bilčíková, A. Bobková, L. Demková, M. Hudáček, M. Hrstková, T. Lošák, M. Král, A. Kováčik, J. Štefániková,
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- $a 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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- $a Šnirc, Marek $u Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia.
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- $a Hauptvogl, Martin $u 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.
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- $a Demková, Lenka $u Department of Ecology, Faculty of Humanities and Natural Sciences, University of Prešov, ul. 17. Novembra 1, 081 16, Prešov, Slovakia.
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- $a Lošák, Tomáš $u Department of Environmentalistics and Natural Resources, Mendel University in Brno, Zemědělská 1, 613 00, Brno, Czech Republic.
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- $a Král, Martin $u 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.
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- $a Kováčik, Anton $u Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia.
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