Naslov
Evaluation of coffee and coffee waste fractions as mineral sources based on their multi-element composition

Autori
Ninčević Grassino, Antonela ; Šušić, Iva ; Fiket, Željka

Vrsta, podvrsta
Radovi u časopisima, znanstveni

Izvornik
International journal of environmental analytical chemistry (2022)

Status rada
Online first

Ključne riječi
Coffee silver skin ; Spent coffee grounds ; Green coffee ; Roasted coffee ; HR-ICP-MS analysis ; Trace elements
(coffee silver skin ; spent coffee grounds ; green coffee ; roasted coffee ; HR-ICP-MS analysis ; trace elements)

Sažetak
The production and consumption of coffee generates large amounts of waste which, if released into the environment, could cause unacceptable pollution. The search for alternatives for the use of these waste materials, namely coffee silver skin (CSS) and spent coffee grounds (SCG), is of great importance from an environmental and economic point of view. In this context, the present study was conducted to evaluate the use of CSS and SCG as mineral sources in order to strengthen their status as novel foods, which is currently not recognised. With the aim of validating the content of metals and metalloids in CSS and SCG, a comparative study of green and roasted coffee was also conducted. The results of the HR ICP-MS analyses showed that coffee and coffee by-products contain high levels of macro essential elements: K (2387–35 993 mg/kg), Mg (1263–5298 mg/kg) and Na (82.6–170 mg/kg). Among the essential trace elements, Fe predominated with amounts between 41.8 and 728 mg/kg. The essential elements in the ultra-trace range (Mo, Cr, Co and Se) are found in amounts between 0.02 and 2.42 mg/kg. The content of toxic elements (Pb, As, Cd and Sn) is in the range of 0.01–0.25 mg/kg, which is below the maximum levels set by the EU Commission for these elements in foodstuff. However, the levels of Rb, Ba, Sr, Ti and Al are high, and range from 2.33 to 764 mg/kg. Considering the high content of essential elements in CSSs that are useful for daily human needs, the potential use of CSS should be encouraged. On the other hand, in order to meet the requirements for the use of novel foods, monitoring of potentially toxic elements must be carried out.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

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