March 19, 2019
B Akgun & M Arici, 2019. Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market, Food Additives and Contaminants, Part A, published online.
The purpose of this study was to measure acrylamide (AA) levels and selected parameters of different traditional Turkish coffees. AA, 5-hydroxymethylfurfural (HMF), total reducing sugar, protein, pH, moisture, dry matter (DM) as well as ash, caffeine and soluble solids content (SSC) in DM, L*, a*, b* colour parameters of coffee samples were determined and the correlation between AA level and these parameters were investigated. A total of 36 coffee samples (20 Turkish, 8 Dibek and 8 Terebinth coffee) from the Turkish market were examined. A liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was validated for the detection and quantitation of AA in coffee samples. The calibration curve was linear (R2 ≥ 0.999) over the range of 30-1000 μg kg-1. The limit of detection (LOD) and limit of quantification (LOQ) were found as 4.6 μg kg-1 and 15.5 μg kg-1, respectively. The amounts of AA in analysed coffee samples were in the range 31.1 ± 0.6 to 323.4 ± 5.4 µg kg-1. The highest mean AA levels were found in Terebinth coffees (240.3 μg kg-1) followed by Turkish coffees (204.3 µg kg-1) and then Dibek coffees (78.6 µg kg-1). No tested Turkish coffee samples had an AA concentration above the indicative value (450 µg kg-1) for roast coffee recommended by the European Commission (EC) in 2011. In addition, a strong positive correlation was found between HMF values and AA amounts of selected coffee types.
Ja tak, jeg vil gerne modtage nyhedsbrev, når der er noget nyt om kaffe og helbred.