A Study of Roasting Conditions on Benzo[a]pyrene Content in Coffee Beans
2013
Kim, S.E., Heechang Dairy Food Co. Ltd., Gyeongnam, Republic of Korea | Kim, J.H., Heechang Dairy Food Co. Ltd., Gyeongnam, Republic of Korea | Lee, S.W., Heechang Dairy Food Co. Ltd., Gyeongnam, Republic of Korea | Lee, M.J., Heechang Dairy Food Co. Ltd., Gyeongnam, Republic of Korea
Benzo[a]pyrene, a polycyclic aromatic hydrocarbon (PAH) whose metabolites are mutagenic and highly carcinogenic, is listed as a Group 1 carcinogen by the IARC. In this study, Arabica and Robusta green coffee beans were roasted under controlled conditions and the formation of benzo[a]pyrene during the roasting process was monitored. The concentration of benzo[a]pyrene in ground coffee and brewed coffee were determined by a HPLCfluorescence detector. The limit of detection (LOD) and limit of quantitation (LOQ) of benzo(a)pyrene were 0.03 and 0.09 μg/kg, respectively. Benzo[a]pyrene was only detected in the dark roast of ground coffee, with a concentration ranging from 0.147～0.757 μg/kg. The content of benzo[a]pyrene in Ethiopia Mocha Harrar G4 is the highest (0.757 μg/kg).
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