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 ^a,b,1, Zwe-Lin Kong ^a,1, Yu-Hsuan Chao ^c,d, Chia-Fang Teng ^e, Deng-Jye Yang ^c,f,g,*

^a Department of Food Science, National Taiwan Ocean University, No. 2, Beining Road, Keelung, 20224, Taiwan

^b Testing Laboratory, Creation Food Co. Ltd., 3F No. 9, Ln. 168, Xingshan Road, Taipei, 114066, Taiwan

^c 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

^d Technical Service and Extension Center, Food Industry Research and Development Institute, 331 Shih-Pin Road, Hsinchu 300, Taiwan

^e Shimadzu Scientific Instruments (Taiwan) Co., Ltd., 11 F, No.37, Dongxing Road., Taipei, 110055, Taiwan

^f 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

^g Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Road., Wufeng, Taichung, 41354, Taiwan

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.

Keywords: Analysis, Brewing, Risk assessment, Roasting, Polycyclic aromatic hydrocarbons (PAHs)

https://doi.org/10.38212/2224-6614.3436