Benefits and risks of commercially available coffee beverages from Western Balkan

• Published in: Chemical papers Vol. 74; no. 3; pp. 847 - 857
• Main Authors: Petrović, Sanja M., Savić, Saša R., Zvezdanović, Jelena B., Mladenović-Ranisavljević, Ivana, Cvetković, Dragan J., Cvetanović, Aleksandra D.
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01.03.2020; Springer Nature B.V
• Subjects: Aluminum; Antimony; Arsenic; Beverages; Biochemistry; Biotechnology; Caffeine; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coffee; Copper; Heavy metals; Industrial Chemistry/Chemical Engineering; Instant coffee; Iron; Lead; Magnesium; Manganese; Materials Science; Medicinal Chemistry; Mercury (metal); Nickel; Original Paper; Principal components analysis; Silver; Trace elements; Zinc; UHPLC–MS/MS; Mineral content; Coffee; ICP-OES; Caffeine
• ISSN: 2585-7290; 0366-6352; 1336-9075
• DOI: 10.1007/s11696-019-00916-5

Concentrations of Ag, Al, As, B, Ca, Cu, Fe, Hg, In, K, Li, Mg, Mn, Na, Ni, Pb, Sb, Zn, and caffeine were determined in 25 coffee samples collected on the Western Balkan market. Three types of coffee (black, espresso, and instant) manufactured in Serbia, Brazil, Czech Republic, Slovenia, Hungary, Poland, Romania and France have been investigated. Coffee samples were prepared as infusions in a traditional way. Minerals and caffeine content were analyzed by ICP–OES and UHPLC–MS/MS method, respectively. Among macroelements, the potassium concentration (105.35–2826.93 ppm) was the highest in all investigated samples. On the other side, microelement concentrations follow the order: Cu > Zn > Fe > B>Mn. In group of investigated heavy metals, the presence of aluminium, arsenic, and lead was detected, but below the allowed limits. Caffeine concentration in black coffee samples was the highest. Average amounts of caffeine detected in black, espresso, and instant coffees per one serving were 150.5, 108.3, and 57.1 mg, respectively. Since the recommended daily caffeine dose is 400 mg, the limiting black, espresso, and instant coffee intake should be 250, 370, and 700 ml/day, respectively (not counting the possibility of caffeine intake via other foods). To bring out strong patterns in experimental data set, Principal Component Analysis (PCA) was applied. Results from this study should be taken into account in nutritional planning.