Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds

被引:11
|
作者
Acquaticci, Laura [1 ]
Angeloni, Simone [1 ]
Cela, Nazarena [2 ]
Galgano, Fernanda [2 ]
Vittori, Sauro [1 ]
Caprioli, Giovanni [1 ]
Condelli, Nicola [2 ]
机构
[1] Univ Camerino, Sch Pharm, Chem Interdisciplinary Project ChIP, Via Madonna Carceri, I-62032 Camerino, MC, Italy
[2] Univ Basilicata, Sch Agr Forestry Food & Environm Sci SAFE, Viale Ateneo Lucano 10, I-85100 Potenza, Italy
关键词
Acrylamide; Coffee quality; Food safety; Furan; HPLC-MS; MS; HS-SPME-GC-MS; ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; ACRYLAMIDE CONTENT; FURFURYL ALCOHOL; CAPACITY; ARABICA; AROMA; 3-AMINOPROPIONAMIDE; FURAN; GREEN;
D O I
10.1016/j.foodcont.2023.109714
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this study was to investigate the effect of coffee species (Arabica and Robusta), post-harvesting methods (dry and wet process) and roasting conditions on concentrations of coffee safety-related compounds, such as acrylamide and furanic compounds, and volatile compounds related to coffee sensory quality, such as 3-methylbutanal and hexanal. Acrylamide content was determined through a HPLC-MS/MS, while as regards furanic compounds, 3-methylbutanal and hexanal, quantification was performed with a new HS-SPME-GC-MS method. Firstly, a content screening of these seven VOCs was performed in eight commercially available cof-fee samples to evaluate the concentration of these compounds in real coffee samples. The concentration of 3-methylbutanal in commercial samples was between 18.4 and 77.7 mg kg -1, for hexanal between 0.03 and 0.2 mg kg -1, for furanic compounds between 694.1 and 3633.3 mg kg -1. The quantitative analysis on experi-mental coffee samples showed that the concentration of acrylamide decreased with stronger roasting conditions (ranged between 0.184 and 0.420 mg kg -1), while the levels of 3-methylbutanal, hexanal and furanic compounds had an oscillatory trend when the roasting degree increased. The highest concentrations of acrylamide (0.420 mg kg -1), hexanal (0.21 mg kg -1) and furanic compounds (3164.2 mg kg -1) were found in dried Arabica coffee samples with respect to all other samples, while 3-methylbutanal was found in dried Robusta coffee samples (20.7 mg kg -1). Moreover, wet-processing resulted to reduce the concentration of all monitored compounds. In conclusion, this study provided information about how to choose the proper species, post-harvesting method and roasting degree in order to mitigate the formation of toxic compounds during coffee production, thus avoiding their high dietary intake, and to prevent high levels of off-flavours.
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页数:13
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