The effect of beverage preparation method on aluminium content in coffee infusions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F09%3A29088" target="_blank" >RIV/60460709:41210/09:29088 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of beverage preparation method on aluminium content in coffee infusions

Popis výsledku v původním jazyce

Seven types of coffee were prepared by four methods. Three of them ? simple coffee infusion, preparation in ibrick and moka pot ? are very often used to prepare coffee at home. The fourth one ? a single-cup filter is typical for Vietnam. Cookware used for each method was made from glass, aluminium, stainless steel and two types of alloys. Amounts of Al leaching to coffee infusions were determined. On average, the highest amount of Al was in coffee infusions brewed in aluminium single-cup filter, and thelowest in infusions prepared by simple extraction. Other brewing methods in combination with different tool materials resulted in similar Al content. The type of brewing method significantly influences the Al content in final infusion. Aluminium contentvaries in infusions in relation to the method of choice, especially when using single-cup filter. Despite the fact that coffee is considered to be a poor source of Al for humans, in some cases, Al content in infusions can even reach the

Název v anglickém jazyce

The effect of beverage preparation method on aluminium content in coffee infusions

Popis výsledku anglicky

Seven types of coffee were prepared by four methods. Three of them ? simple coffee infusion, preparation in ibrick and moka pot ? are very often used to prepare coffee at home. The fourth one ? a single-cup filter is typical for Vietnam. Cookware used for each method was made from glass, aluminium, stainless steel and two types of alloys. Amounts of Al leaching to coffee infusions were determined. On average, the highest amount of Al was in coffee infusions brewed in aluminium single-cup filter, and thelowest in infusions prepared by simple extraction. Other brewing methods in combination with different tool materials resulted in similar Al content. The type of brewing method significantly influences the Al content in final infusion. Aluminium contentvaries in infusions in relation to the method of choice, especially when using single-cup filter. Despite the fact that coffee is considered to be a poor source of Al for humans, in some cases, Al content in infusions can even reach the

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

DF - Pedologie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Inorganic Biochemistry

ISSN

0162-0134

e-ISSN

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Svazek periodika

103

Číslo periodika v rámci svazku

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Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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