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AgroBioTech Research Center Slovak Un... 1 Barzzuz spol s r o Bakossová 6 974 01... 1 Department of Animal Physiology Facul... 1 Department of Chemistry Faculty of Bi... 1 Department of Ecology Faculty of Huma... 1 Department of Environmentalistics and... 1 Department of Food Safety and Hygiene... 1 Department of Plant Origin Foodstuffs... 1 Department of Sustainable Development... 1
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AgroBioTech Research Center Slovak Un... 1 Barzzuz spol s r o Bakossová 6 974 01... 1 Department of Animal Physiology Facul... 1 Department of Chemistry Faculty of Bi... 1 Department of Ecology Faculty of Huma... 1 Department of Environmentalistics and... 1 Department of Food Safety and Hygiene... 1 Department of Plant Origin Foodstuffs... 1 Department of Sustainable Development... 1
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Árvay, Július
Autor Árvay, Július ORCID 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
- Šnirc, Marek
- Hauptvogl, Martin
- Bilčíková, Jana
- Bobková, Alica
- Demková, Lenka
- Hudáček, Marek
- Hrstková, Miroslava
- Lošák, Tomáš
- Král, Martin
PubMed
30225756
DOI
10.1007/s12011-018-1519-3
PII: 10.1007/s12011-018-1519-3
Knihovny.cz E-zdroje
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.
- Klíčová slova
- Elemental composition, Green coffee, Risk assessment, Roasted coffee, Roasting degree,
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