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.
Previous Article in event
Previous Article in session
Next Article in event
Acrylamide Levels and Associated Health Risks in Traditional Arabic Coffee Roasts
Published:
08 August 2024
by MDPI
in International Coffee Convention 2024
session Virtual Bonus Session: Regulatory, Safety, and Quality Aspects of Coffee and Coffee By-Products
Abstract:
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