Sistematic study of benzo[a]pyrene in coffee samples

• Autor(a) principal: Badolato,Elza S. G.
• Data de Publicação: 2006
• Outros Autores: Martins,Maristela S., Aued-Pimentel,Sabria, Alaburda,Janete, Kumagai,Edna E., Baptista,Gisleine G., Rosenthal,Amaury
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532006000500025
• topic: benzo[a]pyrene; polycyclic aromatic hydrocarbons; coffee; HPLC analysis

A method for extracting and quantifying benzo[a]pyrene (B[a]P) was evaluated and improved for samples of green and roasted ground Arabica (Coffea arabica) and Conillon (Coffea canephora) Brazilian coffees. The influence of the roasting process in B[a]P formation was considered too. These samples were extracted with acetone, followed by saponification and cyclohexane extraction. The extracts were cleaned by chromatography on a silica-gel. The quantification was done by HPLC with reversed-phase and fluorescence detection under isocratic conditions. The detection and quantification limits were 0.03 µg kg-1 and 0.10 µg kg-1, respectively. The recovery ranged from 76 to 116% for concentrations between 1.00 and 3.00 µg kg-1. The values obtained for B[a]P concentrations were from 0.47 to 12.5 µg kg-1 for samples of ground roasted coffee. B[a]P was absent in the green coffee samples. The control of the roasting parameters is fundamental for obtaining a good quality product.