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  • Acrylamide in espresso coffee: influence of species, roast degree and brew length.

    Author(s) : Alves, R. C.Soares, C.Casal, S.Fernandes, J. O.Oliveira, M. B. P. P.

    Author Affiliation : REQUIMTE/Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Rua Aníbal Cunha 164, 4099-030 Porto, Portugal.

    Author Email : rita.c.alves@gmail.com

    Journal article : Food Chemistry 2010 Vol.119 No.3 pp.929-934 ref.28

    Abstract : Espresso coffees were analysed for acrylamide contents by matrix solid-phase dispersion and GC-MS. The influence of coffeecoffeeSubject Category: Commodities and Products
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    species, roast degree, and brew length were ascertained. Mean acrylamide contents of medium roasted espressos (30 mL) were 1.16±0.25 and 2.31±0.43 µg for pure arabica and robusta samples, respectively. Espressos prepared from commercial blends contained an average acrylamide level of 1.26±0.28 µg. A 25% decrease was observed when comparing espressos prepared with medium and dark roasted coffee. The extraction efficacy of acrylamide for standard espressos of 30 mL was near 80%, being only affected by brew volume, with long espressos (70 mL) containing practically all acrylamide of the coffee cake (99%), almost double that of short ones (20 mL). When compared with other common coffee beverages, espresso acrylamide concentration (µg/L) was higher. However, due to the small volume per cup, it may contribute less to acrylamide ingestion.

    ISSN : 0308-8146

    DOI : 10.1016/j.foodchem.2009.07.051

    URL : http://www.sciencedirect.com/science/...

    Record Number : 20103048220

    Publisher : Elsevier

    Location of publication : Oxford

    Country of publication : UK

    Language of text : English

    Language of summary : English

    Indexing terms for this abstract:

    Organism descriptor(s) : CoffeacoffeaSubject Category: Organism Names
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    , Coffea arabicacoffea arabicaSubject Category: Organism Names
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    , Coffea canephoracoffea canephoraSubject Category: Organism Names
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    Descriptor(s) : acrylamidesacrylamidesSubject Category: Chemicals and Chemical Groups
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    , brewingbrewingSubject Category: Techniques, Methodologies and Equipment
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    , coffeecoffeeSubject Category: Commodities and Products
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    , food safetyfood safetySubject Category: Miscellaneous
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    , roastingroastingSubject Category: Techniques, Methodologies and Equipment
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    Broader term(s) : RubiaceaerubiaceaeSubject Category: Organism Names
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    , GentianalesgentianalesSubject Category: Organism Names
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    , eudicotseudicotsSubject Category: Organism Names
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    , angiospermsangiospermsSubject Category: Organism Names
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    , SpermatophytaspermatophytaSubject Category: Organism Names
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    , plantsplantsSubject Category: Organism Names
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    , eukaryoteseukaryotesSubject Category: Organism Names
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    , CoffeacoffeaSubject Category: Organism Names
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