Várady Matúš, Boržíková Jana, Popelka Peter
Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovak Republic.
State Veterinary and Food Institute Dolný Kubín, Hlinkova 619, 043 65, Košice, Slovak Republic.
Heliyon. 2024 Feb 1;10(3):e25563. doi: 10.1016/j.heliyon.2024.e25563. eCollection 2024 Feb 15.
The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees ( < 0.001). Hg content varied in the green coffees processed by fermentation methods natural or washed methods (i.e. Rwandan and Guatemalan coffees). Cd content was highest in Guatemalan green coffee processed using carbonic maceration (0.062 mg/kg). Pb content differed between the Ethiopian and Rwandan roasted coffees, with the highest content in the washed method (0.252 mg/kg). The correlations between the contents of Cu and Al, Ni and Cr, and Pb and Cr were significant for both the roasted and green beans. In conclusion, the method of processing can affect the contents of heavy metals in green and roasted specialty coffees. Monitoring heavy metals when processing coffee with new methods, even though further processing such as roasting can substantially reduce their content in some cases, is therefore important.
本研究的目的是确定不同加工方法，如自然法、水洗法、蜂蜜处理法、厌氧发酵法和二氧化碳浸渍法，对来自不同原产国（埃塞俄比亚、肯尼亚、卢旺达、布隆迪、危地马拉、尼加拉瓜和秘鲁）的生豆和烘焙特种咖啡中重金属含量的影响。采用电感耦合等离子体质谱多元素技术鉴定重金属铝（Al）、镍（Ni）、铬（Cr）、镉（Cd）、铜（Cu）和铅（Pb）。汞（Hg）含量通过原子吸收光谱法测定。加工方法对生豆和烘焙咖啡中Hg、Al、Ni、Cr、Cd和Pb的含量有影响（P<0.001）。采用自然或水洗等发酵方法加工的生豆中Hg含量有所不同（即卢旺达和危地马拉咖啡）。采用二氧化碳浸渍法加工的危地马拉生豆中Cd含量最高（0.062 mg/kg）。埃塞俄比亚和卢旺达烘焙咖啡中的Pb含量存在差异，水洗法加工的咖啡中Pb含量最高（0.252 mg/kg）。对于烘焙豆和生豆，Cu与Al、Ni与Cr以及Pb与Cr的含量之间均存在显著相关性。总之，加工方法会影响生豆和烘焙特种咖啡中的重金属含量。因此，在用新方法加工咖啡时监测重金属很重要，尽管在某些情况下进一步加工（如烘焙）可大幅降低其含量。
