Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting degree and Risk Assessment for the Consumers

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16270/19:43877549

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting degree and Risk Assessment for the Consumers

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting degree and Risk Assessment for the Consumers

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Biological Trace Element Research

ISSN

0163-4984

e-ISSN

—

Svazek periodika

190

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

226-233

Kód UT WoS článku

000468760200024

EID výsledku v databázi Scopus

2-s2.0-85053622267