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Determination of acrylamide during roasting of coffee.
J Agric Food Chem. 2008 Aug 13; 56(15):6081-6.JA

Abstract

In this study different Arabica and Robusta coffee beans from different regions of the world were analyzed for acrylamide after roasting in a laboratory roaster. Due to the complex matrix and the comparably low selectivity of the LC-MS at m/ z 72, acrylamide was analyzed after derivatization with 2-mercaptobenzoic acid at m/ z 226. Additionally, the potential precursors of acrylamide (3-aminopropionamide, carbohydrates, and amino acids) were studied. The highest amounts of acrylamide formed in coffee were found during the first minutes of the roasting process [3800 ng/g in Robusta (Coffea canephora robusta) and 500 ng/g in Arabica (Coffea arabica)]. When the roasting time was increased, the concentration of acrylamide decreased. It was shown that especially the roasting time and temperature, species of coffee, and amount of precursors in raw material had an influence on acrylamide formation. Robusta coffee contained significantly larger amounts of acrylamide (mean = 708 ng/g) than Arabica coffee (mean = 374 ng/g). Asparagine is the limiting factor for acrylamide formation in coffee. 3-Aminopropionamide formation was observed in a dry model system with mixtures of asparagine with sugars (sucrose, glucose). Thermal decarboxylation and elimination of the alpha-amino group of asparagine at high temperatures (>220 degrees C) led to a measurable but low formation of acrylamide.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bagdonaite K
Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12/2, A-8010 Graz, Austria. kristina.bagdonaite@tugraz.at
Derler K
No affiliation info available
Murkovic M
No affiliation info available

MeSH

AcrylamideAsparagineCoffeaDecarboxylationGlucoseHot TemperatureSeedsSucrosebeta-Alanine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18624446

Citation

Bagdonaite, Kristina, et al. "Determination of Acrylamide During Roasting of Coffee." Journal of Agricultural and Food Chemistry, vol. 56, no. 15, 2008, pp. 6081-6.
Bagdonaite K, Derler K, Murkovic M. Determination of acrylamide during roasting of coffee. J Agric Food Chem. 2008;56(15):6081-6.
Bagdonaite, K., Derler, K., & Murkovic, M. (2008). Determination of acrylamide during roasting of coffee. Journal of Agricultural and Food Chemistry, 56(15), 6081-6. https://doi.org/10.1021/jf073051p
Bagdonaite K, Derler K, Murkovic M. Determination of Acrylamide During Roasting of Coffee. J Agric Food Chem. 2008 Aug 13;56(15):6081-6. PubMed PMID: 18624446.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of acrylamide during roasting of coffee. AU - Bagdonaite,Kristina, AU - Derler,Karin, AU - Murkovic,Michael, Y1 - 2008/07/15/ PY - 2008/7/16/pubmed PY - 2008/9/30/medline PY - 2008/7/16/entrez SP - 6081 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 15 N2 - In this study different Arabica and Robusta coffee beans from different regions of the world were analyzed for acrylamide after roasting in a laboratory roaster. Due to the complex matrix and the comparably low selectivity of the LC-MS at m/ z 72, acrylamide was analyzed after derivatization with 2-mercaptobenzoic acid at m/ z 226. Additionally, the potential precursors of acrylamide (3-aminopropionamide, carbohydrates, and amino acids) were studied. The highest amounts of acrylamide formed in coffee were found during the first minutes of the roasting process [3800 ng/g in Robusta (Coffea canephora robusta) and 500 ng/g in Arabica (Coffea arabica)]. When the roasting time was increased, the concentration of acrylamide decreased. It was shown that especially the roasting time and temperature, species of coffee, and amount of precursors in raw material had an influence on acrylamide formation. Robusta coffee contained significantly larger amounts of acrylamide (mean = 708 ng/g) than Arabica coffee (mean = 374 ng/g). Asparagine is the limiting factor for acrylamide formation in coffee. 3-Aminopropionamide formation was observed in a dry model system with mixtures of asparagine with sugars (sucrose, glucose). Thermal decarboxylation and elimination of the alpha-amino group of asparagine at high temperatures (>220 degrees C) led to a measurable but low formation of acrylamide. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18624446/Determination_of_acrylamide_during_roasting_of_coffee_ DB - PRIME DP - Unbound Medicine ER -