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Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.
Food Chem. 2021 Mar 30; 341(Pt 1):128266.FC

Abstract

Although hot air (HA) is a conventional roasting medium for coffee beans, HA roasting is known to result in possible formation of toxic compounds, including acrolein, acrylamide and polycyclic aromatic hydrocarbons (PAHs). Superheated steam (SHS) roasting is therefore proposed as an alternative means to alleviate the formation of these toxic compounds in roasted coffee beans. Robusta coffee beans were roasted either with HA or SHS in a fluidized bed roaster at 210-250 °C until the bean color reached the targeted roast levels. The contents of acrolein, acrylamide and 16 PAHs in the roasted beans were determined; only acrylamide and 5 PAHs were nevertheless found. SHS roasting interestingly resulted in lower acrylamide contents in dark-roasted beans; similar trend was noted in the beans medium-roasted at 250 °C. The contents of three-ring PAHs, namely fluorene, phenanthrene and anthracene, in dark-roasted beans were significantly lower upon SHS roasting at 250 °C.

Authors+Show Affiliations

Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand.Department of Food Technology, Faculty of Science, Siam University, 38 Phetkasem Road, Phasicharoen, Bangkok 10160, Thailand. Electronic address: nathamol.chi@siam.edu.Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand; The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand. Electronic address: sakamon.dev@kmutt.ac.th.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

33035858

Citation

Rattanarat, Pornteera, et al. "Comparative Evaluation of Acrylamide and Polycyclic Aromatic Hydrocarbons Contents in Robusta Coffee Beans Roasted By Hot Air and Superheated Steam." Food Chemistry, vol. 341, no. Pt 1, 2021, p. 128266.
Rattanarat P, Chindapan N, Devahastin S. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food Chem. 2021;341(Pt 1):128266.
Rattanarat, P., Chindapan, N., & Devahastin, S. (2021). Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food Chemistry, 341(Pt 1), 128266. https://doi.org/10.1016/j.foodchem.2020.128266
Rattanarat P, Chindapan N, Devahastin S. Comparative Evaluation of Acrylamide and Polycyclic Aromatic Hydrocarbons Contents in Robusta Coffee Beans Roasted By Hot Air and Superheated Steam. Food Chem. 2021 Mar 30;341(Pt 1):128266. PubMed PMID: 33035858.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. AU - Rattanarat,Pornteera, AU - Chindapan,Nathamol, AU - Devahastin,Sakamon, Y1 - 2020/09/30/ PY - 2020/04/10/received PY - 2020/08/28/revised PY - 2020/09/27/accepted PY - 2020/10/10/pubmed PY - 2020/12/31/medline PY - 2020/10/9/entrez KW - Acrolein KW - Coffea canephora KW - Color KW - Fluidized bed roaster KW - Health-hazard compounds KW - Maillard reaction SP - 128266 EP - 128266 JF - Food chemistry JO - Food Chem VL - 341 IS - Pt 1 N2 - Although hot air (HA) is a conventional roasting medium for coffee beans, HA roasting is known to result in possible formation of toxic compounds, including acrolein, acrylamide and polycyclic aromatic hydrocarbons (PAHs). Superheated steam (SHS) roasting is therefore proposed as an alternative means to alleviate the formation of these toxic compounds in roasted coffee beans. Robusta coffee beans were roasted either with HA or SHS in a fluidized bed roaster at 210-250 °C until the bean color reached the targeted roast levels. The contents of acrolein, acrylamide and 16 PAHs in the roasted beans were determined; only acrylamide and 5 PAHs were nevertheless found. SHS roasting interestingly resulted in lower acrylamide contents in dark-roasted beans; similar trend was noted in the beans medium-roasted at 250 °C. The contents of three-ring PAHs, namely fluorene, phenanthrene and anthracene, in dark-roasted beans were significantly lower upon SHS roasting at 250 °C. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33035858/Comparative_evaluation_of_acrylamide_and_polycyclic_aromatic_hydrocarbons_contents_in_Robusta_coffee_beans_roasted_by_hot_air_and_superheated_steam_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)32128-2 DB - PRIME DP - Unbound Medicine ER -