Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
