Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol and 5-Hydroxymethylfurfural

Dirk W. Lachenmeier
* ORCID logo ,
Steffen Schwarz
,
Jan Teipel
,
Thomas Kuballa
,
Stephan Walch
,
Carmen M. Breitling-Utzmann
Version 1 : Received: 31 October 2018 / Approved: 1 November 2018 / Online: 1 November 2018 (18:35:15 CET)

A peer-reviewed article of this Preprint also exists.

Lachenmeier, D.W.; Schwarz, S.; Teipel, J.; Hegmanns, M.; Kuballa, T.; Walch, S.G.; Breitling-Utzmann, C.M. Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural. Toxics 2019, 7, 1. Lachenmeier, D.W.; Schwarz, S.; Teipel, J.; Hegmanns, M.; Kuballa, T.; Walch, S.G.; Breitling-Utzmann, C.M. Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural. Toxics 2019, 7, 1.

Abstract

The three heat-induced coffee contaminants acrylamide, furfuryl alcohol (FA) and 5-hydroxymethylfurfural (HMF) were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles. Regarding acrylamide, average contents in commercial samples were lower than in a previous study in 2002 (196 compared to 303 µg/kg). The roasting experiment confirmed the inverse relationship between roasting degree and acrylamide content, i.e. the lighter the coffee the higher the acrylamide content. However, FA and HMF were inversely related to acrylamide and found in higher contents in darker roasts. Therefore, mitigation measures must consider all contaminants and not be focused isolatedly on acrylamide, specifically since FA and HMF are contained in much higher contents with lower margins of exposure compared to acrylamide.

Keywords

coffee; acrylamide; furfuryl alcohol; 5-hydroxymethylfurfural; risk assessment

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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