Comparison of Metal Content of Coffee Samples Grown in Different Countries by Inductively Coupled Plasma Optical Emission Spectroscopy

Yıl 2019, Cilt: 15 Sayı: 1, 35 - 43, 22.03.2019

Sabah Al-jaf Sinan Saydam

https://doi.org/10.18466/cbayarfbe.434988

Cited By: 3

Öz

Coffee is the one of the most consumed beverage
across the world. Therefore, it has a commercial value and social importance.
Coffee consumption continues to increase due to its physiological effects, its
pleasant taste, aroma and many health benefits. In this study six different
coffee samples from six different countries were analyzed for determining
concentration of 17 elements by using inductively coupled plasma optical
emission spectroscopy (ICP-OES). According to the obtained results, elements
were classified into three groups of macro, micro, and trace elements according
to their concentration; among the macro elements potassium concentration were
highest (10508 mg/L) average concentration in all samples; whereas the average
concentration of calcium were found to be lowest (296.33 mg/L) in this group.
Micro elements showed the concentration order of: Sr > Mn > Fe > Al
> Ba > Cu > Zn by concentration of 12.66, 12.28, 6.35, 3.81, 3.79,
3.05, and 2.61 mg/L respectively. Concentrations of selenium were higher than
all other elements in the group of trace elements by average concentration of
0.61 mg/L. The results obtained in this study showed there
are significant differences between different elemental content of different
coffee samples grown in different region.

Anahtar Kelimeler

Coffee, Trace element, analysis, coffee sample, elements, Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES)

Kaynakça

• 1. Parras, P, M, Martínez-Tomé, A, M, Jiménez, and M, A, Murcia. 2007. Antioxidant capacity of coffees of several origins brewed following three different procedures. Food chemistry; 102(3): 582-592.
• 2. Dos Santos, Éder José, and Elisabeth de Oliveira. 2001. Determination of mineral nutrients and toxic elements in Brazilian soluble coffee by ICP-AES. Journal of Food Composition and Analysis; 14(5): 523-531.
• 3. P, S, Murty, M, M, Naidu. 2012. Sustainable management of coffee industry by-products and value addition—A review. Resources, Conservation and recycling; 66: 45-58.
• 4. M, Oliveira, S, Casal, S, Morais, C, Alves, F, Dias, S, Ramos, E, Mendes, C, Delerue-Matos, and B, P, P, Oliveira. 2012. Intra-and interspecific mineral composition variability of commercial instant coffees and coffee substitutes: Contribution to mineral intake. Food Chemistry: 130(3): 702-709.
• 5. M, S, Butt, M, T, Sultan. 2011. Coffee and its consumption: benefits and risks. Critical reviews in food science and nutrition; 51(4): 363-373.
• 6. Ashu, Ramato, and Bhagwan Singh Chandravanshi. 2011. Concentration levels of metals in commercially available Ethiopian roasted coffee powders and their infusions. Bulletin of the Chemical Society of Ethiopia; 25(1): 11-24.
• 7. Grembecka, Małgorzata, Ewa Malinowska, and Piotr Szefer. 2007. Differentiation of market coffee and its infusions in view of their mineral composition. Science of the Total Environment; 383(1): 59-69.
• 8. Esquivel, Patricia, and Víctor M. Jiménez. 2012. Functional properties of coffee and coffee by-products. Food Research International; 46(2): 488-495.
• 9. G, W, Naakubuza, M, A, Bekunda, S, Lwasa, R, Bırabwa and S, Muwanga. 2005. Determining the limiting nutrients in coffee plantations at Makerere University Agricultural Reseach Institute. African Crop Science Conference Proceedings; 7: 1085-1088.
• 10. C, S, F, Gomes, J, B, P, Silva. 2007. Minerals and clay minerals in medical geology. Applied Clay Science; 36(1): 4-21.
• 11. Stelmach, Ewelina, Pawel Pohl, and Anna Szymczycha-Madeja. 2015. The content of Ca, Cu, Fe, Mg and Mn and antioxidant activity of green coffee brews. Food chemistry; 182: 302-308.
• 12. Derun, E, M, Kipcak, A, S, Ozdemir, O, D, & Piskin, M, B. 2012. Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition. World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering; 6(11): 1018-1022.
• 13. Krivan, Viliam, Peter Barth, and Alejandro Feria Morales. 1993. Multielement analysis of green coffee and its possible use for the determination of origin. Microchimica Acta; 110(4-6): 217-236.
• 14. Anderson, Kim, A, and Brian, W, Smith. 2002. Chemical profiling to differentiate geographic growing origins of coffee. Journal of Agricultural and Food Chemistry; 50(7): 2068-2075.
• 15. Ozdestan. 2014. Evaluation of bioactive amine and mineral levels in Turkish coffee. Food research international; 61: 167-175.
• 16. Szymczycha-Madeja, Anna, Maja Welna, and Pawel Pohl. 2014. Fast method of elements determination in slim coffees by ICP OES. Food chemistry; 146: 220-225.
• 17. Santos, W, P, C, Vanessa Hatje, L, N, Lima, S, V, Trignano, F, Barros, J, T, Castro, and Maria das Graças Andrade Korn. 2008. Evaluation of sample preparation (grinding and sieving) of bivalves, coffee and cowpea beans for multi-element analysis. Microchemical Journal; 89(2): 123-130.
• 18. Martın, M, J, F, Pablos, and A, G, González. 1999. Characterization of arabica and robusta roasted coffee varieties and mixture resolution according to their metal content. Food chemistry; 66(3): 365-370.
• 19. Tagliaferro, F, E, De Nadai Fernandes, M, Bacchi, P, Bode, and E, Joacir De França. 2006. Can impurities from soil-contaminated coffees reach the cup. Journal of radioanalytical and nuclear chemistry; 271(2): 371-375.
• 20. Suseela, B, S, Bhalke, and A, Vinod Kumar. 2001. Daily intake of trace metals through coffee consumption in India. Food Additives & Contaminants; 18(2): 115-120.