Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting degree and Risk Assessment for the Consumers
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43310%2F19%3A43913973" target="_blank" >RIV/62156489:43310/19:43913973 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16270/19:43877549
Result on the web
<a href="https://doi.org/10.1007/s12011-018-1519-3" target="_blank" >https://doi.org/10.1007/s12011-018-1519-3</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s12011-018-1519-3" target="_blank" >10.1007/s12011-018-1519-3</a>
Alternative languages
Result language
angličtina
Original language name
Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting degree and Risk Assessment for the Consumers
Original language description
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.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Biological Trace Element Research
ISSN
0163-4984
e-ISSN
—
Volume of the periodical
190
Issue of the periodical within the volume
1
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
226-233
UT code for WoS article
000468760200024
EID of the result in the Scopus database
2-s2.0-85053622267