Abstract
The four heat-induced coffee contaminants—acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)—were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles. Regarding acrylamide, average contents in commercial samples were lower than in a previous study in 2002 (195 compared to 303 µg/kg). The roasting experiment confirmed the inverse relationship between roasting degree and acrylamide content, i.e., the lighter the coffee, the higher the acrylamide content. However, FA, furan and HMF were inversely related to acrylamide and found in higher contents in darker roasts. Therefore, mitigation measures must consider all contaminants and not be focused isolatedly on acrylamide, specifically since FA and HMF are contained in much higher contents with lower margins of exposure compared to acrylamide.
Highlights
IntroductionAcrylamide is a heat-induced contaminant with frequent occurrence in foods and beverages [1,2,3,4]
Acrylamide is a heat-induced contaminant with frequent occurrence in foods and beverages [1,2,3,4].It has been classified by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans [5]
Despite the low number of samples, the comparison of results in Table 2 suggests that the acrylamide content in roasted coffee and in instant coffee may have decreased over the years
Summary
Acrylamide is a heat-induced contaminant with frequent occurrence in foods and beverages [1,2,3,4]. It has been classified by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans (group 2A) [5]. The acrylamide content rises with color or browning degree due to its origin as a Maillard reaction product, for coffee, its content decreases from light to very dark roasts [10]. The maximum of acrylamide is formed very early in the roast and decreases until the desired roasting degree is reached
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