Preprint Article Version 1 This version is not peer-reviewed

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

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.

Journal reference: Toxics 2019, 7, 1
DOI: 10.3390/toxics7010001

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.

Subject Areas

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

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