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Abstract
The study was conducted to assess the contents of essential and non-essential metals in coffee beans. For this matter, seven essential metals such as K, Mg, Ca, Na, Mn, Cu and Zn and two nonessential metals (Cd and Pb) in four roasted coffee samples (washed Yirgacheffe, unwashed Yirgacheffe, washed Sidama and unwashed Sidama) were determined by FAAS. Closed microwave assisted wet digestion method with addition of concentrated (69-70%) HNO3 and 30% H2O2 were selected for decomposition of ground roasted coffee samples. Generally, the levels of metals in all roasted coffee samples were found: K > Mg > Ca > Na >Mn> Zn > Cu, but the non-essential metals Pb and Cd were found to be below method detection limit. The digestion method was evaluated by spiking roasted coffee samples and their percentage recoveries were in the range of 95 −104 %. It is suggested that the consumption of roasted coffee beans could be a source of dietary essential metals and a possible entrance path way for trace metals to the food chain.
Highlights
One of the greatest challenges is the production of food, in sufficient amounts, and with adequate nutritional quality, assuring nutritional balanced and a contaminant free food supply
Over two-thirds of all the research literature on geographic origin commodities involves the analysis of vitamins or other organic molecules
In this study a method developed by Oleszczuket al. [14] with a mass of 0.3 g powder of each roasted coffee sample was transferred to TFM digestion vessels followed by addition of 5 mL of concentrated (69-70%) HNO3 and 3 mL of 30% H2O2 was selected for decomposition of ground roasted coffee samples
Summary
One of the greatest challenges is the production of food, in sufficient amounts, and with adequate nutritional quality, assuring nutritional balanced and a contaminant free food supply. The content of mineral micronutrients and some other trace elements in coffee beans is of great general and special interest [1]. A shortcoming of using vitamins (or other organic compounds) is their susceptibility to degradation those organic chemicals including enzymatic changes from the time of harvest through storage to the time of analysis [3]. This is important because coffee beans are processed and organic chemical profiles are likely to be especially susceptible.
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