Processing effects on acrylamide content in roasted coffee production.

Acrylamide / analysis Coffee / chemistry Cooking Gas Chromatography-Mass Spectrometry Hot Temperature
Acrylamide Acrylamide (PubChem CID: 6579) Bromination GC–MS Process optimization Roasting degree Robusta Solid Phase Extraction

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Jul 2020
Historique:
received: 27 08 2019
revised: 05 02 2020
accepted: 01 03 2020
pubmed: 15 3 2020
medline: 24 6 2020
entrez: 15 3 2020
Statut: ppublish

Résumé

Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with the time-temperature parameters during the roasting process. Therefore, this study aimed to find the best roasting conditions in order to mitigate acrylamide formation. Two types of roasted coffee (Arabica and Robusta) were analyzed through GC-MS and two clean-up methods were compared. The best roasting conditions were optimized on an industrial scale and the median levels of acrylamide decreased from the range 170-484 µg kg

Identifiants

DOI: 10.1016/j.foodchem.2020.126550 PMID: 32169765
pubmed: 32169765
pii: S0308-8146(20)30412-X
doi: 10.1016/j.foodchem.2020.126550
pii:
doi:

Substances chimiques

Coffee 0
Acrylamide 20R035KLCI

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126550

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Francesco Esposito (F)

Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100, 80055 Portici, Naples, Italy.

Evelina Fasano (E)

Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100, 80055 Portici, Naples, Italy.

Angela De Vivo (A)

Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100, 80055 Portici, Naples, Italy.

Salvatore Velotto (S)

Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma "San Raffaele", via di Val Cannuta, 247, 00166 Roma, Italy.

Fabrizio Sarghini (F)

Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100, 80055 Portici, Naples, Italy.

Teresa Cirillo (T)

Department of Agricultural Sciences, University of Naples "Federico II", via Università, 100, 80055 Portici, Naples, Italy. Electronic address: tcirillo@unina.it.

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides acycliques › Acrylates › Acrylamides › Acrylamide › Processing effects on acrylamide content in...
questionsmedicales.fr › Aliments et boissons › Boissons › Café › Processing effects on acrylamide content in...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Cuisine (activité) › Processing effects on acrylamide content in...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Chromatographie gazeuse-spectrométrie de masse › Processing effects on acrylamide content in...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Processing effects on acrylamide content in...