Acrylamide content of commercially available capsule coffees

Schmidt Noémi: Acrylamide content of commercially available capsule coffees. In: Élelmiszervizsgálati közlemények, (67) 4. pp. 3686-3692. (2021)

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Abstract

The consumption of capsule coffees is becoming more and more common in everyday life. Today, a number of studies support the fact that there are benefits of consuming the right amount of coffee. Despite its beneficial effects, there are also disadvantages to drinking coffee. For example, the acrylamide found in roasted coffee, which is formed during the process of roasting, poses a health risk. Acrylamide has been classified by the International Agency for Research on Cancer (IARC) as a Group 2A substance, i.e., as an agent which is probably carcinogenic to humans [1]. The technological parameters of the roasting process affect the amount of acrylamide formed in the product. Light roasted coffees contain higher levels of this compound than dark roasted coffees. Numerous studies have been conducted to investigate the acrylamide content of ground coffee products, however, capsule coffees have not yet received similar attention in this respect. In my study, the acrylamide content of various types of commercially available capsule coffees was investigated by HPLC-MS/MS measurements. Decaffeinated coffees are produced using a different technology, so some of these types were also tested.

Item Type:	Article
Other title:	Kereskedelmi forgalomban kapható kapszulás kávék akrilamid tartalma
Journal or Publication Title:	Élelmiszervizsgálati közlemények
Date:	2021
Volume:	67
Number:	4
ISSN:	0422-9576
Page Range:	pp. 3686-3692
Language:	English
Publisher:	WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Place of Publication:	Budapest
Related URLs:	http://acta.bibl.u-szeged.hu/79019/
DOI:	10.52091/EVIK-2021/4-4-ENG
Uncontrolled Keywords:	Élelmiszerbiztonság, Élelmiszerkémia - módszer, Analitikai kémia - élelmiszeripar, Kávé, Akrilamid
Additional Information:	Bibliogr.: 3692. p. ; ill. ; összefoglalás angol nyelven
Subjects:	02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited:	2023. Jul. 13. 15:46
Last Modified:	2023. Aug. 26. 08:05
URI:	http://acta.bibl.u-szeged.hu/id/eprint/79446

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