Grządka Elżbieta, Starek-Wójcicka Agnieszka, Krajewska Marta, Matusiak Jakub, Orzeł Jolanta, Studziński Marek, Bonczyk Michał, Chmielewska Izabela, Mieczkowska Aleksandra, Ronda Oskar, Cieślik Bartłomiej Michał
Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University, M. Curie-Skłodowska Sq 3, 20-031, Lublin, Poland.
Department of Biological Basis of Food and Feed Technology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
Sci Rep. 2025 Jan 2;15(1):455. doi: 10.1038/s41598-024-84669-6.
The main aim of this work was to study the chemical composition of eighteen ground coffees from different countries and continents with regard to the content of hazardous substances as radioactive elements (K, Ra, Ra, U, U and Cs), metals, including heavy metals, aluminum and some microelements (V, Cr, Mn, Fe, Co, Ni, Cu, Zn) as well as substances that have a positive effect on human health and well-being (polyphenols, proteins, fats and caffeine). The tests were carried out before and after the brewing process using the following techniques: gamma and beta spectrometry, a microwave-induced plasma optical emission spectrometer (MIP-OES), gravimetric method, UV-Vis spectrophotometry as well as thin-layer chromatography. The leaching percentage of certain elements/compounds in coffee infusions was also measured. The research showed clear differences between Arabica and Robusta coffees, and also allowed for identifying some differences between Arabica coffees depending on the place of their origin. The results presented can raise consumer awareness and help them make better food choices.
这项工作的主要目的是研究来自不同国家和大洲的18种研磨咖啡的化学成分，包括放射性元素（钾、镭、镭、铀、铀和铯）、金属（包括重金属、铝和一些微量元素，如钒、铬、锰、铁、钴、镍、铜、锌）等有害物质的含量，以及对人类健康和幸福有积极影响的物质（多酚、蛋白质、脂肪和咖啡因）。在冲泡过程前后使用以下技术进行测试：伽马和贝塔光谱法、微波诱导等离子体光发射光谱仪（MIP-OES）、重量法、紫外可见分光光度法以及薄层色谱法。还测量了咖啡冲泡液中某些元素/化合物的浸出百分比。研究表明阿拉比卡咖啡和罗布斯塔咖啡之间存在明显差异，并且还能够识别出阿拉比卡咖啡因其产地不同而存在的一些差异。所呈现的结果可以提高消费者的意识，并帮助他们做出更好的食品选择。
