Optimization of QuEChERS and high performance liquid chromatography-fluorescence detection conditions to assess the impact of preparation procedures on EU priority PAHs in coffee samples and their PAHs consumption risk

Ying-Chun Wan; Zwe-Lin Kong; Yu-Hsuan Chao; Chia-Fang Teng; Deng-Jye Yang

doi:10.38212/2224-6614.3436

Optimization of QuEChERS and high performance liquid chromatography-fluorescence detection conditions to assess the impact of preparation procedures on EU priority PAHs in coffee samples and their PAHs consumption risk

J Food Drug Anal. 2022 Nov 23;30(4):630-643. doi: 10.38212/2224-6614.3436.

Authors

Ying-Chun Wan^{1

2}, Zwe-Lin Kong¹, Yu-Hsuan Chao^{3

4}, Chia-Fang Teng⁵, Deng-Jye Yang^{3

6

7}

Affiliations

¹ Department of Food Science, National Taiwan Ocean University, No. 2, Beining Road, Keelung, 20224, Taiwan.
² Testing Laboratory, Creation Food Co. Ltd., 3F No. 9, Ln. 168, Xingshan Road, Taipei, 114066, Taiwan.
³ Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, No. 155, Sec.2 Linong Street, Taipei, 11221, Taiwan.
⁴ Technical Service and Extension Center, Food Industry Research and Development Institute, 331 Shih-Pin Road, Hsinchu 300, Taiwan.
⁵ Shimadzu Scientific Instruments (Taiwan) Co., Ltd., 11 F, No.37, Dongxing Road., Taipei, 110055, Taiwan.
⁶ Department of Nutrition and Master Program of Food and Drug Safety, China Medical University, No. 100, Section 1, Economic and Trade Road, Taichung, 406040, Taiwan.
⁷ Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Road., Wufeng, Taichung, 41354, Taiwan.

Abstract

The good performance conditions for determination of EU priority PAHs in coffee samples were established to evaluate the effects of roasting degree on the PAHs in coffee beans and the brewing methods on the PAHs transfer from coffee beans to their brews. The consumption risk of the PAHs in coffee products was also assessed. The PAHs levels of the roasted coffee beans were in the order: 923.65 ng/g (dark roast) > 132.20 ng/g (medium roast) > 69.28 ng/g (light roast). Compared with general brewing with the drip bag (PAHs content, 0.30-0.62 ng/mL in coffee brews), the coffee machine brewing (set at 4 bar) induced higher PAHs release into coffee brews (PAHs content, 0.36-2.14 ng/g). The PAHs amounts of the commercial brewed and canned coffee products were 0.32-1.23 ng/g and 0.16-0.46 ng/g, respectively. The consumption risk of the PAHs in the coffee brews and products is a low level of concern.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Chromatography, High Pressure Liquid / methods
Food Handling / methods
Hot Temperature*
Polycyclic Aromatic Hydrocarbons* / analysis
Seeds / chemistry

Substances

Polycyclic Aromatic Hydrocarbons

Grants and funding

This research was supported by the Ministry of Science and Technology, Taiwan (project no. MOST 107-2314-B-010-064-MY2 & MOST 110-2327-B-010-003-).