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Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers

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Abstract

The aim of the present study was to determine concentrations of 15 macro- and micro-elements in 10 commercially available plantation Arabica coffee brands. The elemental concentration was studied in 50 samples of green and roasted coffee beans of various roasting degrees and their infusions. There were four different roasting degrees: City + (C+), Full city (FC), Full city ++ (FC++), and Dark (D). The attention was given to the impact of the roasting process on the elemental composition. Statistically significant differences were found between the green coffee beans and the different roasting degrees in both macro- and micro-elements. The results showed that roasting degrees affected the concentration of elements in resulting infusions. Dietary intakes for macro- and micro-elements based on RDA and PTWI (in the case of Al) were calculated. Based on the RDA values for macro- and micro-elements, it can be concluded that coffee infusions are not an important source of elements in nutrition. In the case of Al, consumption of coffee was considered non-hazardous based on the PTWI value.

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Funding

This work was supported by the Ministry of Education, Science, Research and Sport of the Slovak Republic projects VEGA 1/0591/18 (0.70) and by Research Center AgroBioTech built in accordance with the project Building Research Center “Agro-BioTech” ITMS 26220220180 (0.30).

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Authors and Affiliations

  1. Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Július Árvay, Marek Šnirc & Miroslava Hrstková

  2. AgroBioTech–Research Center, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Július Árvay, Jana Bilčíková & Jana Štefániková

  3. Department of Sustainable Development, Faculty of European Studies and Regional Development, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Martin Hauptvogl

  4. Department of Food Safety and Hygiene, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Alica Bobková

  5. Department of Ecology, Faculty of Humanities and Natural Sciences, University of Prešov, ul. 17. Novembra 1, 081 16, Prešov, Slovakia

    Lenka Demková

  6. Barzzuz spol. s r.o, Bakossová 6, 974 01, Banská Bystrica, Slovakia

    Marek Hudáček

  7. Department of Environmentalistics and Natural Resources, Mendel University in Brno, Zemědělská 1, 613 00, Brno, Czech Republic

    Tomáš Lošák

  8. Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1946/1, 612 42, Brno, Czech Republic

    Martin Král

  9. Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Anton Kováčik

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  1. Július Árvay
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  2. Marek Šnirc
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  12. Jana Štefániková
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Correspondence to Július Árvay.

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Árvay, J., Šnirc, M., Hauptvogl, M. et al. Concentration of Micro- and Macro-Elements in Green and Roasted Coffee: Influence of Roasting Degree and Risk Assessment for the Consumers. Biol Trace Elem Res 190, 226–233 (2019). https://doi.org/10.1007/s12011-018-1519-3

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