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Acrylamide Levels and Associated Health Risks in Traditional Arabic Coffee Roasts
1 , 2 , * 3
1  Chemisches und Veterinäruntersuchungsamt (CVUA) Stuttgart, Schaflandstr. 3/2, 70736 Fellbach, Germany
2  Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany
3  Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
Academic Editor: Dolores del Castillo

Abstract:

This study examines the acrylamide levels in a range of roasted coffee samples from Bahrain, with a particular focus on traditionally very light roasted coffees. Acrylamide, classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC), is formed during the roasting process as a byproduct of the reaction between amino acids and reducing sugars present in coffee beans. The acrylamide levels were quantified using the standard method EN 16618:2015, which employs liquid chromatography in combination with tandem mass spectrometry (LC-MS/MS). The results demonstrated that the acrylamide levels in very light roasted coffee samples (646 µg/kg, n=4), which exhibited characteristics similar to green coffee, were significantly above the European Union (EU) benchmark level for roasted coffee of 400 µg/kg. In contrast, medium roasted coffee samples (154 µg/kg, n=4) and dark roasted coffee samples (62 µg/kg, n=2) did not exceed the benchmark level. These findings indicate a potential health risk associated with the consumption of very light roasted coffee, emphasizing the need for awareness and possible mitigation strategies to reduce acrylamide exposure in traditional Arabic coffee practices.

Keywords: acrylamide; coffee roasting; liquid chromatography-tandem mass spectrometry; traditional Arabic coffee; health risk; European Union benchmark; IARC Group 2A carcinogen; Bahrain coffee; food safety
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