|Research Article:||Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam|
|Author:||Pornteera Rattanarat, Nathamol Chindapan and Sakamon Devahastin|
|Department/Faculty:||Department of Food Technology, Faculty of Science, Siam University, Bangkok 10160|
|Published:||Food Chemistry, Vol.341 Part 1 (2021), page 128266|
Rattanarat, P., Chindapan, N., & Devahastin, S. (2021). Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food Chemistry, 341(1), 128266. https://doi.org/10.1016/j.foodchem.2020.128266
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 oC 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.
Keywords: acrolein, Coffea canephora, Color, Fluidized bed roaster, Health-hazard compounds, Maillard reaction.
Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam
Faculty of Science, Siam University, Bangkok, Thailand