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Guadalupe GA, Grandez-Yoplac DE, Arellanos E, Doménech E. Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru. Foods 2024; 13:726. [PMID: 38472839 DOI: 10.3390/foods13050726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 02/21/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
This study analysed the probabilistic risk to consumers associated with the presence of iAs, Cd, Cr, Hg, Pb, acrylamide (AA) and ochratoxin A (OTA) in instant coffee from Brazil, Colombia, Mexico and Peru. The results found iAs to be the metal with the highest concentrations (3.50 × 10-2 to 6.00 × 10-2 mg/kg), closely followed by Pb (1.70 × 10-2 to 2.70 × 10-2 mg/kg) and Cr (5.00 × 10-3 to 1.00 × 10-2 mg/kg), although these differences were not significant between countries. Cd and Hg were not detected. Focusing on AA, the concentrations ranged from 1.77 × 10-1 mg/kg (Peru) to 4.77 × 10-1 mg/kg (Brazil), while OTA ranged from 1.32 × 10-3 (Peru) to 1.77 × 10-3 mg/kg (Brazil) with significant differences between countries in both cases. As regards risk, the hazard quotient and hazard index were less than 1, meaning that the consumption of instant coffee represents a low level of concern for non-genotoxic effects. The results of the combination of margin of exposure and probability of exceedance indicated that the non-genotoxic effects of Pb, AA and OTA pose no threat. However, the probability values of suffering cancer from iAs and AA (between 1 × 10-6 and 1 × 10-4) indicated a moderate risk and that management measures should be taken.
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Affiliation(s)
- Grobert A Guadalupe
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Dorila E Grandez-Yoplac
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Erick Arellanos
- Instituto de Investigación en Ingeniería Ambiental (INAM), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Higos Urco 342, Chachapoyas 01001, Peru
| | - Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Guadalupe GA, Chavez SG, Arellanos E, Doménech E. Probabilistic Risk Characterization of Heavy Metals in Peruvian Coffee: Implications of Variety, Region and Processing. Foods 2023; 12:3254. [PMID: 37685188 PMCID: PMC10487125 DOI: 10.3390/foods12173254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
Heavy metals are chemical contaminants, toxic, potentially carcinogenic and/or mutagenic, stable, persistent and are of concern in the food chain. The risk to the consumer of the presence of inorganic arsenic (iAs), cadmium (Cd), chromium (Cr), mercury (Hg) and lead (Pb) in five varieties (Bourbon, Típica, Catimor, Caturra and Pache) of parchment coffee from five regions (Amazonas, Cajamarca, Cusco, Huánuco and San Martín) was investigated in this study. A predictive model of the stages of coffee bean hulling, roasting and infusion was built to simulate the process. The results by region showed significant differences in which San Martín had the highest iAs, Cr and Pb values. The variety was only significant for Cr, of which Pache presented the highest concentration. The Cd and Hg values were below the detection limits. The hazard index (HI) was less than 1 for iAs, Cd, Cr and Hg and the combination of margin of exposure and the probability of exceedance (MOE-POE) for Pb indicated that an adverse health effect was not likely. The cancer risk (CR) for iAs and Pb in the 95th percentile was considered as both high and acceptable, respectively.
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Affiliation(s)
- Grobert A. Guadalupe
- Instituto de Investigación Para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru;
- Instituto de Investigación, Innovación y Desarrollo Para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Segundo G. Chavez
- Instituto de Investigación Para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru;
- Instituto de Investigación, Innovación y Desarrollo Para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Erick Arellanos
- Instituto de Investigación en Ingeniería Ambiental (INAM), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Higos Urco 342, Chachapoyas 01001, Peru;
| | - Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Berego YS, Sota SS, Ulsido M, Beyene EM. The contents of essential and toxic metals in coffee beans and soil in Dale Woreda, Sidama Regional State, Southern Ethiopia. PeerJ 2023; 11:e14789. [PMID: 36751640 PMCID: PMC9899437 DOI: 10.7717/peerj.14789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Accepted: 01/03/2023] [Indexed: 02/05/2023] Open
Abstract
Background For developing countries such as Ethiopia, coffee is a commodity of great economic, social, and environmental importance. No detailed investigations have been performed on the contents of essential and toxic metals in coffee beans and soil in this study area. Methods The levels of essential metals (Na, K, Ca, Zn, Mn, Cu, Co, Cr, Ni) and toxic elements (Pb and Cd) were investigated in coffee beans (coffee growing farmland and coffee washed plants) and soil samples (from farmland) using flame atomic absorption spectrometry (FAAS) and flame emission atomic spectroscopy. We selected six (20%) administrative units (kebele) with purposive sampling techniques based on their coffee production capacity in Dale Woreda for soil testing. After coffee sample preparation in a microwave system with HNO3and H2O2 reagents, the accuracy of the optimized procedure was evaluated by analysing the digest of the spiked samples. Soil samples were abridged with a slight revision of the EPA 3050B acid digesting method. ANOVA was used to determine the significant differences in the mean concentration of metal within coffee beans from farmland at the various sampled sites at the p < 0.05 significance level. To correlate the effect of one metal concentration on other metals in the coffee bean samples, Pearson correlation matrices were used. Results Calcium had the highest concentration (1,355 ± 18.02 mg kg-1) of macroelements in soil samples, followed by K (681.43 ± 1.52 mg kg-1). Similarly, Na (111.63 ± 0.35 mg kg-1), Cu (49.96 ± 0.99 mg kg-1), Co (5.43 ± 0.31 mg kg-1), Mn (0.62 ± 0.238 mg kg-1), Ni (0.194 ± 0.01 mg kg-1), and Zn (0.163 ± 0.007 mg kg-1) were detected among the microelements in the soil samples. Pb and Cr were not detected in all soil samples. Potassium (K) was found to have the highest concentration (99.93 ± 0.037 mg kg-1), followed by Ca (17.23 ± 0.36 mg kg-1), among the macroelements in coffee beans from farmers' farms. Similar to coffee beans from farmland, samples from washed plants also contained the highest K (77.93 ± 0.115 mg kg-1), followed by Ca (4.33 ± 0.035 mg kg-1). Metal levels in coffee bean samples from farmland are in the following order: K>Na>Ca >Mn>Cu> Ni>Zn. Metal levels were found to be K>Na>Ca >Mn>Cu> Zn>Ni in coffee beans from the washed plants. Co, Cr, Pb and Cd were no detected in all coffee bean samples. Except for calcium, potassium and manganese, the levels of metals in coffee beans from farmland and washed plants were not significantly different at the 95% confidence level within a kebele. Conclusions We observed permitted levels of macro- and trace elements in coffee beans from farmlands and washed plants. Only in the soil samples are cadmium concentrations higher than those permitted for agricultural soil recommended by the WHO and FAO. Overall, there is no health danger linked with the use of coffee beans due to detrimental and trace heavy metals.
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Affiliation(s)
| | | | - Mihret Ulsido
- Department of Water Supply and Environmental Engineering, Faculty of Biosystems and Water Resources Engineering, Institute of Technology, Hawassa University, Hawassa, Sidama Region, Ethiopia
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Winiarska-Mieczan A, Jachimowicz K, Kislova S, Kwiecień M, Zasadna Z, Yanovych D. Cadmium and Lead Concentration in Drinking Instant Coffee, Instant Coffee Drinks and Coffee Substitutes: Safety and Health Risk Assessment. Biol Trace Elem Res 2023; 201:425-434. [PMID: 35076867 PMCID: PMC9823080 DOI: 10.1007/s12011-022-03129-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Accepted: 01/20/2022] [Indexed: 01/11/2023]
Abstract
The presence of heavy metals in food is a global problem. The paper aimed to examine the content of cadmium (Cd) and lead (Pb) in instant coffee and instant coffee substitutes. The safety of consumption of the beverages by adult Poles was estimated based on the following parameters: tolerable weekly intake (TWI) %, benchmark dose lower confidence limit (BMDL) %, chronic daily intake (CDI), target hazard quotient (THQ) and hazard index (HI), for three beverage consumption patterns-one, two or three servings a day. Forty-nine samples of coffee, instant coffee drinks and coffee substitutes were analysed. The content of cadmium and lead was determined by ICP (inductively coupled plasma) analysis. The maximum level of Cd in the analysed beverages was 3.2 µg, and that of Pb was 82.6 µg per 1 kg. The tolerable level of intake of Cd (TWI) and Pb (BMDL) with the analysed beverages did not exceed 2.5%. The value of CDI, THQ and HI was not higher than 1, which means that the risk of diseases related to chronic exposure to Cd and Pb consumed with coffee should be evaluated as very low. However, special note should be taken of Pb, as the level of this metal was higher than that of Cd, and for beverages with a higher weight per serving (e.g. Cappuccino), the intake of Pb can exceed consumer-safe levels if they are consumed on a regular basis. Therefore, it should be considered whether it is advisable for flavoured multi-ingredient instant coffee drinks to be consumed from time to time only, and natural coffee with optional milk and/or sugar be the choice of regular coffee drinkers.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
| | - Karolina Jachimowicz
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Svitlana Kislova
- State Scientific-Research Control Institute of Veterinary Medical Products and Fodder Additives, Lviv, Ukraine
| | - Małgorzata Kwiecień
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Zvenyslava Zasadna
- State Scientific-Research Control Institute of Veterinary Medical Products and Fodder Additives, Lviv, Ukraine
| | - Dmytro Yanovych
- State Scientific-Research Control Institute of Veterinary Medical Products and Fodder Additives, Lviv, Ukraine
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Olechno E, Puścion-Jakubik A, Socha K, Zujko ME. Coffee Brews: Are They a Source of Macroelements in Human Nutrition? Foods 2021; 10:1328. [PMID: 34207680 DOI: 10.3390/foods10061328] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 12/13/2022] Open
Abstract
Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies.
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Winiarska-Mieczan A, Kwiatkowska K, Kwiecień M, Zaricka E. Assessment of the risk of exposure to cadmium and lead as a result of the consumption of coffee infusions. Biol Trace Elem Res 2021; 199:2420-2428. [PMID: 32789644 PMCID: PMC8055627 DOI: 10.1007/s12011-020-02332-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 08/05/2020] [Indexed: 12/22/2022]
Abstract
The paper aimed to analyse the safety of drinking coffee by adult Poles in terms of Pb and Cd content. The degree to which Cd and Pb passed from coffee grounds into the coffee infusion was also examined. Twenty-three samples of natural coffee were examined. The content of metals was determined using the ICP method. On average, dry coffee contained ca. 0.004 μg Cd and 0.05 μg Pb per 1 g, and 95.5% Cd and 94% Pb passed into the infusion. Drinking coffee supplies these metals in the amount of less than 2% TWI (tolerable weekly intake) for Cd and BMDL (benchmark dose lower confidence limit) for Pb. In the presented studies, the values of CDI (chronic daily intake), THQ (target hazard quotient) and HI (hazard index) indicators were lower than 1, which means that the risk of developing diseases connected with chronic exposure to Cd and Pb consumed with coffee must be evaluated as very low. The content of Cd and Pb in the analysed coffee infusions was very low, so drinking coffee does not pose a risk for consumers in terms of the content of these metals. However, it must be remembered that no threshold limits for toxic metal consumption exist because these metals accumulate in the body for a long time. The studies presented here also showed a low (r = 0.26) but still a positive correlation between the content of Pb in coffee and the degree (%) to which Pb passed into the infusion. This problem should be thoroughly investigated.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
| | - Katarzyna Kwiatkowska
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Małgorzata Kwiecień
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Ewa Zaricka
- State Scientific-Research Control Institute of Veterinary Medical Products and Feed Additives, Lviv, Ukraine
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Petrović SM, Savić SR, Zvezdanović JB, Mladenović-ranisavljević I, Cvetković DJ, Cvetanović AD. Benefits and risks of commercially available coffee beverages from Western Balkan. Chem Pap 2020; 74:847-57. [DOI: 10.1007/s11696-019-00916-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Debastiani R, Iochims Dos Santos CE, Maciel Ramos M, Sobrosa Souza V, Amaral L, Yoneama ML, Ferraz Dias J. Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage. Food Res Int 2019; 119:297-304. [PMID: 30884660 DOI: 10.1016/j.foodres.2019.02.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 02/01/2019] [Accepted: 02/03/2019] [Indexed: 11/18/2022]
Abstract
Brazilian coffee is well known worldwide due to its quality and richness in taste. The aim of the present study is to provide the elemental characterization of Brazilian coffee along different stages of the drip brewing process. To that end, samples from roasted ground coffee, spent coffee, paper filters and the final beverage were analyzed with one single ion beam technique, namely particle-induced X-ray emission (PIXE). In total, over 140 samples from 8 different Brazilian brands of ground coffee were analyzed. Large differences in some elemental concentrations were observed among different brands and among different batches of a single brand, which leads to high variances in the data. Concerning the beverage preparation, the analysis of the spent coffee shows that the transfer ratio from the ground coffee to the beverage differs for each element. Our results indicate that potassium and chlorine have the highest transfer ratio. Moreover, the concentration of rubidium is relatively high in drinking coffee. Finally, there is no influence of the elemental composition of paper filter in the preparation of drinking coffee.
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Affiliation(s)
- Rafaela Debastiani
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
| | - Carla Eliete Iochims Dos Santos
- Institute of Mathematics, Statistics and Physics, Federal University of Rio Grande, Campus Santo Antônio da Patrulha, Rua Barão do Caí 2274, CEP 95500-000 Santo Antônio da Patrulha, RS, Brazil
| | - Mateus Maciel Ramos
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil
| | - Vanessa Sobrosa Souza
- Institute of Mathematics, Statistics and Physics, Federal University of Rio Grande, Campus Carreiros, Av. Itália, km 8, CEP 96201-900 Rio Grande, RS, Brazil
| | - Livio Amaral
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
| | - Maria Lucia Yoneama
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil
| | - Johnny Ferraz Dias
- Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CP 15051, CEP 91501970 Porto Alegre, RS, Brazil.
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Samsonowicz M, Regulska E, Karpowicz D, Leśniewska B. Antioxidant properties of coffee substitutes rich in polyphenols and minerals. Food Chem 2018; 278:101-109. [PMID: 30583350 DOI: 10.1016/j.foodchem.2018.11.057] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 10/19/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022]
Abstract
The analysis of general content of polyphenols, minerals and antioxidant activity of infusions from selected coffee substitutes is presented. The obtained results showed that the coffee infusions prepared from acorns exhibit the highest radical scavenging capacities for DPPH (EC50 = 0.063-0.066 mgd.w./mL), ABTS (EC50 = 0.021-0.029 mgd.w./mL), OH(EC50 = 2.050-2.378 mgd.w./mL) as well as the highest ability to Fe3+ reduction (FRAP) (∼1.1 mmolFe/gd.w). These coffee substitutes also contain the greatest values of polyphenols (45-50 mgGA/gd.w). Analyzed coffee substitutes differ in both quality and quantity of polyphenols, but all tested coffees contain gallic and chlorogenic acids. The most of phenolic compounds was found in herbal-cereal coffee substitute. The quantitative results and PCA analysis indicated a good correlation between the antioxidant activity and total polyphenols, flavonoids and gallic acid content. Using the obtained data on the composition and antioxidant properties of extracts the cluster analysis (CA) was performed to distinguish similar or close types of coffee.
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Affiliation(s)
- Mariola Samsonowicz
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Wiejska 45E, 15-351 Bialystok, Poland.
| | - Ewa Regulska
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Wiejska 45E, 15-351 Bialystok, Poland
| | - Danuta Karpowicz
- Bialystok University of Technology, Department of Chemistry, Biology and Biotechnology, Wiejska 45E, 15-351 Bialystok, Poland
| | - Barbara Leśniewska
- University of Bialystok, Institute of Chemistry, Ciołkowskiego 1K, Bialystok, Poland
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Szymczycha-Madeja A, Pohl P, Welna M, Stelmach E, Jedryczko D. The evaluation of the suitability of different alternative sample preparation procedures prior to the multi-elemental analysis of brews of ground roasted and instant coffees by FAAS and ICP OES. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.09.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jeszka-Skowron M, Stanisz E, De Peña MP. Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Pohl P, Szymczycha-Madeja A, Stelmach E, Welna M. Differentiation of roasted and soluble coffees through physical fractionation of selected essential and nonessential metals in their brews and exploratory data analysis. Talanta 2016; 160:686-93. [PMID: 27591664 DOI: 10.1016/j.talanta.2016.08.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/03/2016] [Accepted: 08/04/2016] [Indexed: 12/15/2022]
Abstract
An analytical scheme for physical fractionation of Al, Ba, Ca, Co, Fe, K, Mg, Mn, Na, Ni, Sr and Zn in ground roasted and soluble coffees brews was proposed. It was based on ultrafiltration through five ultrafiltration membranes having molecular weight cut-offs of 5, 10, 30, 50 and 100kDa. The highest ">100kDa" and the lowest "<5kDa" molecular weight fractions were established to differentiate the studied coffees brews the most. Al, Cu, Fe and Ni were mostly associated with the ">100kDa" fraction, while Co, K, Mg and Na - with the "<5kDa" fraction. For Ba, Ca, Mn, Sr and Zn, ">100kDa" and "<5kDa" fractions contributions were equally accounted. The physical fractionation pattern of selected metals was convenient for discovering important features of brews of both coffee types and differences between them by principal component analysis and then classifying them by linear discriminant analysis.
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Voica C, Feher I, Iordache AM, Cristea G, Dehelean A, Magdas DA, Mirel V. Multielemental Analysis of Coffee by Inductively Coupled Plasma-Mass Spectrometry. ANAL LETT 2016. [DOI: 10.1080/00032719.2015.1116003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Tagne-Fotso R, Leroyer A, Howsam M, Dehon B, Richeval C, Nisse C. Current sources of lead exposure and their relative contributions to the blood lead levels in the general adult population of Northern France: The IMEPOGE Study, 2008-2010. J Toxicol Environ Health A 2016; 79:245-265. [PMID: 27074096 DOI: 10.1080/15287394.2016.1149131] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
There is justification for limiting lead (Pb) exposure as much as possible, given its impact on health at low concentrations. Consequently, the aim of this study was to measure blood lead levels (BLL) and examine exposure factors related to BLL variations in the general adult population of northern France, a current and past industrial area. Two thousand inhabitants of northern France, aged between 20 and 59 years, were recruited using the quota method with caution. Blood lead levels were quantified by inductively coupled plasma-mass spectroscopy (ICP-MS), and variation factors were studied separately in men and women using multivariate stepwise linear and logistic regression models. The geometric mean of the BLL was 18.8 μg/L (95% confidence interval [CI]: 18.3-19.3). Occupational factors affected BLL only in men and represented 14% of total explained variance of BLL. External occupational factors significantly increasing mean levels of BLL were tobacco, consumption of some beverages (wine, coffee, tea, and/or tap water), raw vegetables, housing characteristics (built prior to 1948, Pb piping in the home) and do-it-yourself or leisure activities (paint stripping or rifle shooting). Consumption habits accounted together for 25% and 18% of the total explained variance, respectively, in men and women. Industrial environment did not significantly contribute to BLL variations. Blood lead levels observed in the general population of this industrial part of France did not appear to be excessively elevated compared to values found internationally. Nonetheless, these BLL remain a public health issue in regard to nonthreshold toxicity attributed to Pb.
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Affiliation(s)
- Romuald Tagne-Fotso
- a Univ. Lille, EA 4483 -IMPECS-IMPact de l'Environnement Chimique sur la Santé humaine , Département Universitaire de Médecine et Santé au Travail , Lille , France
| | - Ariane Leroyer
- a Univ. Lille, EA 4483 -IMPECS-IMPact de l'Environnement Chimique sur la Santé humaine , Département Universitaire de Médecine et Santé au Travail , Lille , France
- b CHU Lille, Pôle de Santé Publique , Lille , France
| | - Mike Howsam
- c Univ. Lille, Centre Universitaire de Mesures et d'Analyses , Lille , France
| | - Betty Dehon
- d CHU Lille , Laboratoire de Toxicologie et Génopathies , Lille , France
| | - Camille Richeval
- d CHU Lille , Laboratoire de Toxicologie et Génopathies , Lille , France
| | - Catherine Nisse
- a Univ. Lille, EA 4483 -IMPECS-IMPact de l'Environnement Chimique sur la Santé humaine , Département Universitaire de Médecine et Santé au Travail , Lille , France
- b CHU Lille, Pôle de Santé Publique , Lille , France
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15
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Stelmach E, Szymczycha-Madeja A, Pohl P. A simplified determination of total concentrations of Ca, Fe, Mg and Mn in addition to their bioaccessible fraction in popular instant coffee brews. Food Chem 2015; 197:388-94. [PMID: 26616965 DOI: 10.1016/j.foodchem.2015.10.138] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 10/16/2015] [Accepted: 10/28/2015] [Indexed: 01/05/2023]
Abstract
A direct analysis of instant coffee brews with HR-CS-FAAS spectrometry to determine the total Ca, Fe, Mg and Mn content has been developed and validated. The proposed method is simple and fast; it delivers good analytical performance; its accuracy being within -3% to 3%, its precision--2-3% and detection limits--0.03, 0.04, 0.004 and 0.01 mg l(-1) for Ca, Fe, Mg and Mn, respectively. In addition, Ca, Fe, Mg and Mn bioaccessibility in instant coffee brews was measured by means of the in vitro gastrointestinal digestion with the use of simulated gastric and intestinal juice solutions. Absorption of metals in intestinal villi was simulated by means of ultrafiltration over semi-permeable membrane with a molecular weight cut-off of 5 kDa. Ca, Fe, Mg and Mn concentrations in permeates of instant coffee gastrointestinal incubates were measured with HR-CS-FAA spectrometry.
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Affiliation(s)
- Ewelina Stelmach
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland
| | - Anna Szymczycha-Madeja
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland
| | - Pawel Pohl
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland.
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16
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Szymczycha-Madeja A, Welna M, Pohl P. Simplified multi-element analysis of ground and instant coffees by ICP-OES and FAAS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1488-500. [PMID: 26140574 DOI: 10.1080/19440049.2015.1067928] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
A simplified alternative to the wet digestion sample preparation procedure for roasted ground and instant coffees has been developed and validated for the determination of different elements by inductively coupled plasma optical emission spectrometry (ICP-OES) (Al, Ba, Cd, Co, Cr, Cu, Mn, Ni, Pb, Sr, Zn) and flame atomic absorption spectrometry (FAAS) (Ca, Fe, K, Mg, Na). The proposed procedure, i.e. the ultrasound-assisted solubilisation in aqua regia, is quite fast and simple, requires minimal use of reagents, and demonstrated good analytical performance, i.e. accuracy from -4.7% to 1.9%, precision within 0.5-8.6% and recovery in the range 93.5-103%. Detection limits of elements were from 0.086 ng ml(-1) (Sr) to 40 ng ml(-1) (Fe). A preliminary classification of 18 samples of ground and instant coffees was successfully made based on concentrations of selected elements and using principal component analysis and hierarchic cluster analysis.
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Affiliation(s)
- Anna Szymczycha-Madeja
- a Faculty of Chemistry, Division of Analytical Chemistry and Chemical Metallurgy , Wroclaw University of Technology , Wroclaw , Poland
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17
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Oliveira M, Ramos S, Delerue-Matos C, Morais S. Espresso beverages of pure origin coffee: mineral characterization, contribution for mineral intake and geographical discrimination. Food Chem 2015; 177:330-8. [PMID: 25660894 DOI: 10.1016/j.foodchem.2015.01.061] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 12/15/2014] [Accepted: 01/11/2015] [Indexed: 01/02/2023]
Abstract
Espresso coffee beverages prepared from pure origin roasted ground coffees from the major world growing regions (Brazil, Ethiopia, Colombia, India, Mexico, Honduras, Guatemala, Papua New Guinea, Kenya, Cuba, Timor, Mussulo and China) were characterized and compared in terms of their mineral content. Regular consumption of one cup of espresso contributes to a daily mineral intake varying from 0.002% (sodium; Central America) to 8.73% (potassium; Asia). The mineral profiles of the espresso beverages revealed significant inter- and intra-continental differences. South American pure origin coffees are on average richer in the analyzed elements except for calcium, while samples from Central America have generally lower mineral amounts (except for manganese). Manganese displayed significant differences (p<0.05) among the countries of each characterized continent. Intercontinental and inter-country discrimination between the major world coffee producers were achieved by applying canonical discriminant analysis. Manganese and calcium were found to be the best chemical descriptors for origin.
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18
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Basha AM, Yasovardhan N, Satyanarayana SV, Reddy GVS, Vinod Kumar A. Trace metals in vegetables and fruits cultivated around the surroundings of Tummalapalle uranium mining site, Andhra Pradesh, India. Toxicol Rep 2014; 1:505-12. [PMID: 28962264 DOI: 10.1016/j.toxrep.2014.07.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Revised: 07/02/2014] [Accepted: 07/09/2014] [Indexed: 11/23/2022] Open
Abstract
Vegetables (Tomato - Solanum lycopersicum, green chilli - Capsicum annum and bitter gourd - Momordica charantia) and fruits (Banana - Musa acuminata colla, papaya - Carica papaya and mosambi - Citrus limetta) from the cultivated areas around the Tummalapalle uranium mining site were analyzed for trace metals (Al, Cr, Mn, Fe, Ni, Cu, Zn, Pb, Be, V, Co, Cd and U) using inductively coupled plasma-mass spectrometer (ICP-MS). As per the estimated data, the concentrations of trace metals in vegetables and fruits are found in the range of 47.5-7.8 mg/kg for Al, 9.7-1.0 mg/kg for Cr, 3.8-1.0 mg/kg for Mn, 75.5-13.9 mg/kg for Fe, 1.4-0.2 mg/kg for Ni, 2.3-0.8 mg/kg for Cu, 9.2-3.1 mg/kg for Zn, 0.2-1.4 mg/kg for Pb, 19.2-1.9 μg/kg for Be, 96.1-15.8 μg/kg for V, 48.2-12.9 μg/kg for Co, 46.5-2.3 μg/kg for Cd and 16.4-2.7 μg/kg for U. The trace metals observed are compared to the literature reported values. Trace elemental data were subjected to statistical analysis to examine the interrelationship between the investigated trace elements and possible source identification of the trace metal contamination in vegetable and fruits. Daily intake of trace metals through ingestion of vegetables and fruits are also calculated.
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19
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Pohl P, Stelmach E, Szymczycha-Madeja A. Simplified sample treatment for the determination of total concentrations and chemical fractionation forms of Ca, Fe, Mg and Mn in soluble coffees. Food Chem 2014; 163:31-6. [PMID: 24912692 DOI: 10.1016/j.foodchem.2014.04.073] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2013] [Revised: 04/17/2014] [Accepted: 04/18/2014] [Indexed: 11/26/2022]
Abstract
A simpler, and faster than wet digestion, sample treatment was proposed prior to determination of total concentrations for selected macro- (Ca, Mg) and microelements (Fe, Mn) in soluble coffees by flame atomic absorption spectrometry. Samples were dissolved in water and acidified with HNO3. Precision was in the range 1-4% and accuracy was better than 2.5%. The method was used in analysis of 18 soluble coffees available on the Polish market. Chemical fractionation patterns for Ca, Fe, Mg and Mn in soluble coffees, as consumed, using a two-column solid-phase extraction method, determined Ca, Mg and Mn were present predominantly as cations (80-93% of total content). This suggests these elements are likely to be highly bioaccessible.
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Affiliation(s)
- Pawel Pohl
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland.
| | - Ewelina Stelmach
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland
| | - Anna Szymczycha-Madeja
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland
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20
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Szymczycha-Madeja A, Welna M, Pohl P. Fast method of elements determination in slim coffees by ICP OES. Food Chem 2014; 146:220-5. [DOI: 10.1016/j.foodchem.2013.09.054] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 08/14/2013] [Accepted: 09/08/2013] [Indexed: 10/26/2022]
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21
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Pohl P, Stelmach E, Szymczycha-Madeja A. Determination of Total Concentrations and Chemical and Physical Fractionation Forms of Manganese in Infusions of Ground Coffees. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9674-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Stelmach E, Pohl P, Szymczycha-Madeja A. The suitability of the simplified method of the analysis of coffee infusions on the content of Ca, Cu, Fe, Mg, Mn and Zn and the study of the effect of preparation conditions on the leachability of elements into the coffee brew. Food Chem 2013; 141:1956-61. [PMID: 23870915 DOI: 10.1016/j.foodchem.2013.05.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 04/17/2013] [Accepted: 05/05/2013] [Indexed: 10/26/2022]
Abstract
A fast and straightforward method of the analysis of coffee infusions was developed for measurements of total concentrations of Ca, Cu, Fe, Mg, Mn and Zn by flame atomic absorption spectrometry. Its validity was proved by the analysis of spiked samples; recoveries of added metals were found to be within 98-104% while the precision was better than 4%. The method devised was used for the analysis of re-distilled water infusions of six popular ground coffees available in the Polish market. Using the mud coffee preparation it was established that percentages of metals leached in these conditions varied a lot among analysed coffees, especially for Ca (14-42%), Mg (6-25%) and Zn (1-24%). For remaining metals, the highest extractabilities were assessed for Mn (30-52%) while the lowest for Fe (4-16%) and Cu (2-12%). In addition, it was found that the water type and the coffee brewing preparation method influence the concentration of studied metals in coffee infusions the most.
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Affiliation(s)
- Ewelina Stelmach
- Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland
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Pohl P, Stelmach E, Welna M, Szymczycha-madeja A. Determination of the Elemental Composition of Coffee Using Instrumental Methods. FOOD ANAL METHOD 2013; 6:598-613. [DOI: 10.1007/s12161-012-9467-6] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Oliveira M, Casal S, Morais S, Alves C, Dias F, Ramos S, Mendes E, Delerue-Matos C, Beatriz P.P. Oliveira M. Intra- and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: Contribution to mineral intake. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.113] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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