ArticleFoods (Basel, Switzerland)2021
Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- A Comparative Elemental Analysis of Espresso Coffee from Poland and Portugal.Foods (Basel, Switzerland) · 2025Article
- Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy.Foods (Basel, Switzerland) · 2024Article
- Article
- Probabilistic Risk Characterization of Heavy Metals in Peruvian Coffee: Implications of Variety, Region and Processing.Foods (Basel, Switzerland) · 2023Article
- Chemical and Biological Characterization of Green and Processed Coffee Beans fromMolecules (Basel, Switzerland) · 2023Article
- Changes of polyphenols and antioxidants of arabica coffee varieties during roasting.Frontiers in nutrition · 2023Article
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Authors and funding
7 authors.
Funding
Abstract
The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (
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