Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers

Authors: Július Árvay, Marek Šnirc, Martin Hauptvogl, Jana Bilčíková, Alica Bobková, Lenka Demková, Marek Hudáček, Miroslava Hrstková, Tomáš Lošák, Martin Král, Anton Kováčik & Jana Štefániková

Type: Article peer review

Abstract
The aim of the present study was to determine concentrations of 15 macro- and micro-elements in 10 commercially available plantation Arabica coffee brands. The elemental concentration was studied in 50 samples of green and roasted coffee beans of various roasting degrees and their infusions. There were four different roasting degrees: City + (C+), Full city (FC), Full city ++ (FC++), and Dark (D). The attention was given to the impact of the roasting process on the elemental composition. Statistically significant differences were found between the green coffee beans and the different roasting degrees in both macro- and microelements. The results showed that roasting degrees affected the concentration of elements in resulting infusions. Dietary intakes for macro- and micro-elements based on RDA and PTWI (in the case of Al) were calculated. Based on the RDAvalues for macroand micro-elements, it can be concluded that coffee infusions are not an important source of elements in nutrition. In the case of Al, consumption of coffee was considered non-hazardous based on the PTWI value.

Reference
Július Árvay, Marek Šnirc, Martin Hauptvogl et al. 2018. Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers. Biol Trace Elem Res. [Epub ahead of print]
doi: 10.1007/s12011-018-1519-3.