Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.

Pornteera Rattanarat, Nathamol Chindapan, Sakamon Devahastin

Food chemistry 2021 Mar 30

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Although hot air (HA) is a conventional roasting medium for coffee beans, HA roasting is known to result in possible formation of toxic compounds, including acrolein, acrylamide and polycyclic aromatic hydrocarbons (PAHs). Superheated steam (SHS) roasting is therefore proposed as an alternative means to alleviate the formation of these toxic compounds in roasted coffee beans. Robusta coffee beans were roasted either with HA or SHS in a fluidized bed roaster at 210-250 °C until the bean color reached the targeted roast levels. The contents of acrolein, acrylamide and 16 PAHs in the roasted beans were determined; only acrylamide and 5 PAHs were nevertheless found. SHS roasting interestingly resulted in lower acrylamide contents in dark-roasted beans; similar trend was noted in the beans medium-roasted at 250 °C. The contents of three-ring PAHs, namely fluorene, phenanthrene and anthracene, in dark-roasted beans were significantly lower upon SHS roasting at 250 °C. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Pornteera Rattanarat, Nathamol Chindapan, Sakamon Devahastin. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food chemistry. 2021 Mar 30;341(Pt 1):128266