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Article

Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

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Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, Slovakia
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Department of Pharmaceutical Biology and Botany, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland
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State Veterinary and Food Institute Dolný Kubin, Hlinkova 619, 043 65 Košice, Slovakia
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State Veterinary and Food Institute Dolný Kubin, Jánošková 1611, 026 01 Dolný Kubín, Slovakia
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Authors to whom correspondence should be addressed.
Academic Editors: Cláudia P. Passos, Ana S. P. Moreira and Anna Vallverdú-Queralt
Foods 2021, 10(6), 1310; https://doi.org/10.3390/foods10061310
Received: 5 April 2021 / Revised: 27 May 2021 / Accepted: 3 June 2021 / Published: 7 June 2021
The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH. View Full-Text
Keywords: specialty coffee; roasting; chlorogenic acids; caffeine; acrylamide; heavy metals; ultra-high-resolution mass spectrometry; tandem mass spectroscopy specialty coffee; roasting; chlorogenic acids; caffeine; acrylamide; heavy metals; ultra-high-resolution mass spectrometry; tandem mass spectroscopy
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MDPI and ACS Style

Várady, M.; Ślusarczyk, S.; Boržíkova, J.; Hanková, K.; Vieriková, M.; Marcinčák, S.; Popelka, P. Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans. Foods 2021, 10, 1310. https://doi.org/10.3390/foods10061310

AMA Style

Várady M, Ślusarczyk S, Boržíkova J, Hanková K, Vieriková M, Marcinčák S, Popelka P. Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans. Foods. 2021; 10(6):1310. https://doi.org/10.3390/foods10061310

Chicago/Turabian Style

Várady, Matúš, Sylwester Ślusarczyk, Jana Boržíkova, Katarína Hanková, Michaela Vieriková, Slavomír Marcinčák, and Peter Popelka. 2021. "Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans" Foods 10, no. 6: 1310. https://doi.org/10.3390/foods10061310

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