Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures

Detalhes bibliográficos
Autor(a) principal: Arisseto, Adriana Pavesi; et al.
Data de Publicação: 2011
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/583
Resumo: Brazilian green coffee beans of Coffea arabica and Coffea canephora species were roasted to light, medium, and dark roast degrees and analyzed in relation to furan content by using an in-house validated method based on gas chromatography coupled to mass spectrometry preceded by headspace solid-phase microextraction. Furan was not detected in green coffees, whereas levels between 911 and 5852 μg/kg were found in the roasted samples. Higher concentrations were found in Coffea canephora species and darker ground coffees. Some of the potential furan precursors were observed in significant amounts in green coffee, especially sucrose and linoleic acid, but their concentrations could not be correlated to furan formation. Additionally, coffee brews were prepared from roasted ground coffees by using two different procedures, and furan levels in the beverages varied from <10 to 288 μg/kg. The factor that most influenced the furan content in coffee brew was the brewing procedure.
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spelling Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing ProceduresFurancoffeeSPME-GC/MSRoastingProcessing contaminantBrazilian green coffee beans of Coffea arabica and Coffea canephora species were roasted to light, medium, and dark roast degrees and analyzed in relation to furan content by using an in-house validated method based on gas chromatography coupled to mass spectrometry preceded by headspace solid-phase microextraction. Furan was not detected in green coffees, whereas levels between 911 and 5852 μg/kg were found in the roasted samples. Higher concentrations were found in Coffea canephora species and darker ground coffees. Some of the potential furan precursors were observed in significant amounts in green coffee, especially sucrose and linoleic acid, but their concentrations could not be correlated to furan formation. Additionally, coffee brews were prepared from roasted ground coffees by using two different procedures, and furan levels in the beverages varied from <10 to 288 μg/kg. The factor that most influenced the furan content in coffee brew was the brewing procedure.Arisseto, Adriana Pavesi; et al.2023-01-20T19:56:06Z2023-01-20T19:56:06Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfJournal of Agricultural and Food Chemistry, Washington, v. 59, n. 7, p. 3118-3124, 2011.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/583reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-01-20T19:56:07Zoai:http://repositorio.ital.sp.gov.br:123456789/583Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-01-20T19:56:07Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
title Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
spellingShingle Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
Arisseto, Adriana Pavesi; et al.
Furan
coffee
SPME-GC/MS
Roasting
Processing contaminant
title_short Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
title_full Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
title_fullStr Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
title_full_unstemmed Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
title_sort Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
author Arisseto, Adriana Pavesi; et al.
author_facet Arisseto, Adriana Pavesi; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Arisseto, Adriana Pavesi; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Furan
coffee
SPME-GC/MS
Roasting
Processing contaminant
topic Furan
coffee
SPME-GC/MS
Roasting
Processing contaminant
description Brazilian green coffee beans of Coffea arabica and Coffea canephora species were roasted to light, medium, and dark roast degrees and analyzed in relation to furan content by using an in-house validated method based on gas chromatography coupled to mass spectrometry preceded by headspace solid-phase microextraction. Furan was not detected in green coffees, whereas levels between 911 and 5852 μg/kg were found in the roasted samples. Higher concentrations were found in Coffea canephora species and darker ground coffees. Some of the potential furan precursors were observed in significant amounts in green coffee, especially sucrose and linoleic acid, but their concentrations could not be correlated to furan formation. Additionally, coffee brews were prepared from roasted ground coffees by using two different procedures, and furan levels in the beverages varied from <10 to 288 μg/kg. The factor that most influenced the furan content in coffee brew was the brewing procedure.
publishDate 2011
dc.date.none.fl_str_mv




2011
2023-01-20T19:56:06Z
2023-01-20T19:56:06Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Journal of Agricultural and Food Chemistry, Washington, v. 59, n. 7, p. 3118-3124, 2011.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/583
identifier_str_mv
Journal of Agricultural and Food Chemistry, Washington, v. 59, n. 7, p. 3118-3124, 2011.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/583
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

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dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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