Department of Crop Protection, Faculty of Bioscience Engineering, Ghent University , Ghent, Belgium.
Department of Environmental Health Sciences and Technology, College of Health Sciences, Jimma University , Jimma, Ethiopia.
J Agric Food Chem. 2015 Sep 30;63(38):8568-73. doi: 10.1021/acs.jafc.5b03327. Epub 2015 Sep 18.
Coffee is a highly consumed and popular beverage all over the world; however, coffee beans used for daily consumption may contain pesticide residues that may cause adverse health effects to consumers. In this monitoring study, the effect of household coffee processing on pesticide residues in coffee beans was investigated. Twelve pesticides, including metabolites and isomers (endosulfan α, endosulfan β, cypermethrin, permethrin, deltamethrin, chlorpyrifos ethyl, heptachlor epoxide, hexachlorobenzene, p'p-DDE, p'p-DDD, o'p-DDT, and p'p-DDT) were spiked in coffee beans collected from a local market in southwestern Ethiopia. The subsequent household coffee processing conditions (washing, roasting, and brewing) were established as closely as possible to the traditional household coffee processing in Ethiopia. Washing of coffee beans showed 14.63-57.69 percent reduction, while the roasting process reduced up to 99.8 percent. Chlorpyrifos ethyl, permethrin, cypermethrin, endosulfan α and β in roasting and all of the 12 pesticides in the coffee brewing processes were not detected. Kruskal-Wallis analysis indicated that the reduction of pesticide residues by washing is significantly different from roasting and brewing (P < 0.0001). However, there was no significant difference between coffee roasting and brewing (P > 0.05). The processing factor (PF) was less than one (PF < 1), which indicates reduction of pesticides under study during processing of the coffee beans. The cumulative effect of the three processing methods has a paramount importance in evaluating the risks associated with ingestion of pesticide residues, particularly in coffee beans.
咖啡是一种在全世界广泛消费和受欢迎的饮料；然而，用于日常消费的咖啡豆可能含有农药残留，这可能对消费者的健康产生不利影响。在这项监测研究中，研究了家庭咖啡加工对咖啡豆中农药残留的影响。在从埃塞俄比亚西南部当地市场采集的咖啡豆中添加了 12 种农药，包括代谢物和异构体（硫丹 α、硫丹 β、氯菊酯、氯菊酯、溴氰菊酯、氯吡硫磷乙酯、七氯环氧化物、六氯苯、p'p-DDE、p'p-DDD、o'p-DDT 和 p'p-DDT）。随后的家庭咖啡加工条件（洗涤、烘焙和冲泡）尽可能接近埃塞俄比亚传统的家庭咖啡加工方式。咖啡豆的洗涤可减少 14.63-57.69%，而烘焙过程可减少高达 99.8%。氯吡硫磷乙酯、氯菊酯、氯菊酯、硫丹 α 和 β 在烘焙过程中，以及所有 12 种农药在咖啡冲泡过程中均未检出。Kruskal-Wallis 分析表明，洗涤对农药残留的减少与烘焙和冲泡有显著差异（P<0.0001）。然而，烘焙和冲泡之间没有显著差异（P>0.05）。加工因子（PF）小于 1（PF<1），这表明在咖啡豆加工过程中研究的农药有所减少。这三种加工方法的累积效应在评估与摄入农药残留相关的风险方面非常重要，尤其是在咖啡豆中。
