Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with the time-temperature parameters during the roasting process. Therefore, this study aimed to find the best roasting conditions in order to mitigate acrylamide formation. Two types of roasted coffee (Arabica and Robusta) were analyzed through GC–MS and two clean-up methods were compared. The best roasting conditions were optimized on an industrial scale and the median levels of acrylamide decreased from the range 170–484 µg kg−1 to 159–351 µg kg−1, after the optimization of roasting parameters. Therefore, the choice of the best conditions, according to the percentage of Robusta type in the finished product, could be an efficient mitigation strategy for acrylamide formation in coffee, maintaining the manufacturer's requirements of the finished product.

Processing effects on acrylamide content in roasted coffee production / Esposito, F.; Fasano, E.; De Vivo, A.; Velotto, S.; Sarghini, F.; Cirillo, T.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 319:(2020), p. 126550. [10.1016/j.foodchem.2020.126550]

Processing effects on acrylamide content in roasted coffee production

Esposito F.;Fasano E.;De Vivo A.;Velotto S.;Sarghini F.;Cirillo T.
2020

Abstract

Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with the time-temperature parameters during the roasting process. Therefore, this study aimed to find the best roasting conditions in order to mitigate acrylamide formation. Two types of roasted coffee (Arabica and Robusta) were analyzed through GC–MS and two clean-up methods were compared. The best roasting conditions were optimized on an industrial scale and the median levels of acrylamide decreased from the range 170–484 µg kg−1 to 159–351 µg kg−1, after the optimization of roasting parameters. Therefore, the choice of the best conditions, according to the percentage of Robusta type in the finished product, could be an efficient mitigation strategy for acrylamide formation in coffee, maintaining the manufacturer's requirements of the finished product.
2020
Processing effects on acrylamide content in roasted coffee production / Esposito, F.; Fasano, E.; De Vivo, A.; Velotto, S.; Sarghini, F.; Cirillo, T.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 319:(2020), p. 126550. [10.1016/j.foodchem.2020.126550]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/806918
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