Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Int J Environ Health Res. 2024 Jan;34(1):367-384. doi: 10.1080/09603123.2022.2149712. Epub 2022 Nov 22.
Coffee is one of the most popular non-alcoholic beverages, consumed as a raw material in different food sectors. The popularity of coffee is induced by its pleasant flavor, taste, and highly nutritious nature. However, the absorption of potentially toxic elements (PTEs) through preharvest, harvesting, and post-harvest stages makes it a potentially rich source. Essential elements are potentially toxic at a higher concentration than required for the human body to work. PTEs intake through food systems may lead to health risks, including mutagenicity, teratogenicity, carcinogenicity, and embryotoxic effects. Different analytical techniques such as spectroscopy, electromigration, and electrochemical. are used for PTEs content determination of coffee. Considering the importance of PTEs in human health and the worldwide popularity of coffee, their monitoring of coffee is crucial. Therefore, this study is aimed to investigate the classification, prevalence, and determination techniques of PTEs in different coffee types.
咖啡是最受欢迎的非酒精饮料之一，作为不同食品领域的原料被消费。咖啡的受欢迎程度归因于其宜人的风味、口感和高营养价值。然而，通过收获前、收获中和收获后阶段吸收潜在有毒元素（PTEs）使其成为潜在的丰富来源。必需元素在浓度高于人体正常工作所需的浓度时也可能具有毒性。通过食物系统摄入 PTEs 可能会导致健康风险，包括致突变性、致畸性、致癌性和胚胎毒性效应。不同的分析技术，如光谱学、电泳和电化学，用于咖啡中 PTEs 含量的测定。考虑到 PTEs 在人类健康中的重要性和咖啡在全球范围内的普及，对其进行监测至关重要。因此，本研究旨在调查不同类型咖啡中 PTEs 的分类、流行程度和测定技术。
