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Food Chem. 2011 Jun 15;126(4):1527-32. doi: 10.1016/j.foodchem.2010.11.134. Epub 2010 Dec 5.

Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting.

Author information

1
Departament de Química Analítica, Universitat de Barcelona, Avda. Diagonal 647, 08028 Barcelona, Spain.
2
Departament de Química Analítica, Universitat de Barcelona, Avda. Diagonal 647, 08028 Barcelona, Spain. Electronic address: javier.santos@ub.edu.

Abstract

In this work, we evaluated the occurrence of furan in brews obtained from regular, decaffeinated, and instant coffee and commercial packed capsules. For this purpose, a previously developed automated headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used. Initially, the influence of HS-SPME conditions on furan formation was evaluated. In addition, the effect of roasting conditions (temperature and time) used for coffee beans on furan formation was also studied. We found that low temperature and long roasting time (140°C and 20min) decreases the final furan content. Furan concentrations in regular ground coffee brews from an espresso coffee machine were higher (43-146ng/ml) than those obtained from a home drip coffee maker (20 and 78ng/ml), while decaffeinated coffee brews from a home drip coffee maker (14-65ng/ml) showed a furan concentration similar to that obtained from regular coffee. Relatively low concentrations of this compound (12-35ng/ml) were found in instant coffee brews, while commercial packed coffee capsules showed the highest concentrations (117-244ng/ml). Finally, the daily intake of furan through coffee consumption in Barcelona (Spain) (0.03-0.38μg/kg of body weight) was estimated.

KEYWORDS:

Coffee; Food analysis; Furan; GC–MS; Headspace solid-phase microextraction

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