Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers
Language English Country United States Media print-electronic
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
PubMed
30225756
DOI
10.1007/s12011-018-1519-3
PII: 10.1007/s12011-018-1519-3
Knihovny.cz E-resources
- Keywords
- Elemental composition, Green coffee, Risk assessment, Roasted coffee, Roasting degree,
- MeSH
- Risk Assessment MeSH
- Coffee * MeSH
- Humans MeSH
- Temperature MeSH
- Check Tag
- Humans MeSH
- Publication type
- Journal Article MeSH
- Names of Substances
- Coffee * 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.
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