Assessment of various conditions for the simultaneous determination of US EPA and EU priority PAHs in coffee samples and their PAHs consumption risk

Yu-Fang Huang; Po-Lin Liao; Yi-Jun Lin; Shih-Han Huang; Yi-Hsieng Samuel Wu; Chia-Fang Teng; Deng-Jye Yang

doi:10.1016/j.foodres.2023.112947

Assessment of various conditions for the simultaneous determination of US EPA and EU priority PAHs in coffee samples and their PAHs consumption risk

Food Res Int. 2023 Jul:169:112947. doi: 10.1016/j.foodres.2023.112947. Epub 2023 May 8.

Authors

Yu-Fang Huang¹, Po-Lin Liao², Yi-Jun Lin², Shih-Han Huang², Yi-Hsieng Samuel Wu², Chia-Fang Teng³, Deng-Jye Yang⁴

Affiliations

¹ Institute of Environmental and Occupational Health Sciences, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC.
² Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC.
³ Shimadzu Scientific Instruments (Taiwan) Co., Ltd., 11 F, 37, Dongxing Road., Taipei 110055, Taiwan, ROC.
⁴ Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, 155, Sec. 2, Linong Street, Taipei 11221, Taiwan, ROC; Department of Nutrition and Master Program of Food and Drug Safety, China Medical University, 100, Sec. 1, Economic and Trade Road, Taichung 406040, Taiwan, ROC; Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Road., Wufeng, Taichung 41354, Taiwan, ROC. Electronic address: djyang@nycu.edu.tw.

PMID: 37254371
DOI: 10.1016/j.foodres.2023.112947

Abstract

The optimal conditions for simultaneous determination of the U.S. Environmental Protection Agency (US EPA) and European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) in coffee beans and coffee brews were developed. The QuEChERS (quick, easy, cheap, effective, rugged and safe) technology combined with high performance liquid chromatography - temperature-controlled fluorescence detection and gas chromatography - tandem mass spectrometry were used in the investigation. PAHs could be determined in commercially available green coffee beans (possibly caused by environmental contamination), and their PAHs content increased with the degree of roasting. Coffee beans brewed with the coffee machine released more PAHs into their brews than those brewed with the drip bag. The PAHs consumption risk of the brewed coffee samples was not high due to their low PAH level. Nevertheless, the methods of roasting and brewing and the amount of drinking could still be considered to reduce the intake of PAHs.

Keywords: Analysis; Brewing; Coffee; Extraction; Polycyclic aromatic hydrocarbons (PAHs); Risk assessment; Roasting.

Publication types

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

MeSH terms

Chromatography, High Pressure Liquid
European Union
Gas Chromatography-Mass Spectrometry / methods
Polycyclic Aromatic Hydrocarbons* / analysis
United States
United States Environmental Protection Agency

Substances

Polycyclic Aromatic Hydrocarbons