Advertisement

Benefits and risks of commercially available coffee beverages from Western Balkan

  • Sanja M. PetrovićEmail author
  • Saša R. Savić
  • Jelena B. Zvezdanović
  • Ivana Mladenović-Ranisavljević
  • Dragan J. Cvetković
  • Aleksandra D. Cvetanović
Original Paper
  • 18 Downloads

Abstract

Concentrations of Ag, Al, As, B, Ca, Cu, Fe, Hg, In, K, Li, Mg, Mn, Na, Ni, Pb, Sb, Zn, and caffeine were determined in 25 coffee samples collected on the Western Balkan market. Three types of coffee (black, espresso, and instant) manufactured in Serbia, Brazil, Czech Republic, Slovenia, Hungary, Poland, Romania and France have been investigated. Coffee samples were prepared as infusions in a traditional way. Minerals and caffeine content were analyzed by ICP–OES and UHPLC–MS/MS method, respectively. Among macroelements, the potassium concentration (105.35–2826.93 ppm) was the highest in all investigated samples. On the other side, microelement concentrations follow the order: Cu > Zn > Fe > B>Mn. In group of investigated heavy metals, the presence of aluminium, arsenic, and lead was detected, but below the allowed limits. Caffeine concentration in black coffee samples was the highest. Average amounts of caffeine detected in black, espresso, and instant coffees per one serving were 150.5, 108.3, and 57.1 mg, respectively. Since the recommended daily caffeine dose is 400 mg, the limiting black, espresso, and instant coffee intake should be 250, 370, and 700 ml/day, respectively (not counting the possibility of caffeine intake via other foods). To bring out strong patterns in experimental data set, Principal Component Analysis (PCA) was applied. Results from this study should be taken into account in nutritional planning.

Keywords

Caffeine Coffee Mineral content ICP-OES UHPLC–MS/MS 

Notes

Acknowledgements

This work was supported by Project of the Ministry of Education, Science and Technological development of the Republic of Serbia (Projects No. TR-34012).

References

  1. Alonso J, Angermeyer MC, Bernert S, Bruffaerts R, Brugha TS, Bryson H, de Girolamo G, de Graaf R, Demyttenaere K, Gasquet I (2004) Prevalence of mental disorders in Europe: results from the European study of the epidemiology of mental disorders (ESEMeD) project. Acta Psychiatr Scand 109:21–27.  https://doi.org/10.1111/j.1600-0047.2004.00327.x CrossRefGoogle Scholar
  2. Atomssa T, Gholap AV (2011) Characterization of caffeine and determination of caffeine in tea leaves using UV-Vis spectrometer. Afr J Pure Appl Chem 5:1–8Google Scholar
  3. Barker AV, Pilbeam DJ (2015) Handbook of plant nutrition. CRC Press, Boca RatonCrossRefGoogle Scholar
  4. Borota D, Murray E, Keceli G, Chang A, Watabe JM, Ly M, Toscano JP, Yassa MA (2014) Post-study caffeine administration enhances memory consolidation in humans. Nat Neurosci 17:201–203.  https://doi.org/10.1038/nn.3623 CrossRefPubMedPubMedCentralGoogle Scholar
  5. Branum AM, Rossen LM, Schoendorf KC (2014) Trends in caffeine intake among US children and adolescents. Pediatrics 133:386–393.  https://doi.org/10.1542/peds.2013-2877 CrossRefPubMedPubMedCentralGoogle Scholar
  6. Cano-Marquina A, Tariń JJ, Cano A (2013) The impact of coffee on health. Maturitas 75:7–21.  https://doi.org/10.1016/j.maturitas.2013.02.002 CrossRefPubMedGoogle Scholar
  7. De Mejia EG, Ramirez-Mares MV (2014) Impact of caffeine and coffee on our health. Trends Endocrinol Metab 25:489–492.  https://doi.org/10.1016/j.tem.2014.07.003 CrossRefGoogle Scholar
  8. Devirian TA, Volpe SL (2003) The physiological effects of dietary boron. Crit Rev Food Sci Nutr 43:219–231.  https://doi.org/10.1080/10408690390826491 CrossRefPubMedGoogle Scholar
  9. Dobrinas S, Soceanu A, Popescu V, Stanciu G, Smalberger S (2013) Optimisation of a UV-VIS spectrometric method for caffeine analysis in tea, coffee and other beverages. Sci Study Res 14:71–78Google Scholar
  10. Dos Santos EJ, de Oliveira E (2001) Determination of mineral nutrients and toxic elements in Brazilian soluble coffee by ICP-AES. J Food Compos Anal 14:523–531.  https://doi.org/10.1006/jfca.2001.1012 CrossRefGoogle Scholar
  11. Gogoasa I, Pirvu A, Alda LM, Velciov A, Rada M, Bordean DM, Moigradean D, Simion A, Gergen I (2013) The mineral content of different coffee brand. J Hortic For Biotechnol 17:68–71Google Scholar
  12. Gogoasa I, Adina B, Adina N, Maria R, Antoanela C, Liana A (2017) Determination of trace elements in commercially available instant coffees. J Hortic For Biotechnol 21:1–5Google Scholar
  13. Grembecka M, Malinowska E, Szefer P (2007) Differentiation of market coffee and its infusions in view of their mineral composition. Sci Total Environ 383:59–69.  https://doi.org/10.1016/j.scitotenv.2007.04.031 CrossRefPubMedGoogle Scholar
  14. Guerrera MP, Volpe SL, Mao JJ (2009) Therapeutic uses of magnesium. Am Fam Physician 80:157–162PubMedGoogle Scholar
  15. Ioannidis K, Chamberlain SR, Müller U (2014) Ostracising caffeine from the pharmacological arsenal for attention-deficit hyperactivity disorder—was this a correct decision? A literature review. J psychopharmacol (Oxford) 28:830–836.  https://doi.org/10.1177/0269881114541014 CrossRefGoogle Scholar
  16. Jiang W, Wu Y, Jiang X (2013a) Coffee and caffeine intake and breast cancer risk: an updated dose–response meta-analysis of 37 published studies. Gynecol Oncol 129:620–629.  https://doi.org/10.1016/j.ygyno.2013.03.014 CrossRefPubMedGoogle Scholar
  17. Jiang X, Zhang D, Jiang W (2013b) Coffee and caffeine intake and incidence of type 2 diabetes mellitus: a meta-analysis of prospective studies. Eur J Nutr 53:25–38.  https://doi.org/10.1007/s00394-013-0603-x CrossRefPubMedGoogle Scholar
  18. Krejc̆ová A, C̆ernohorský T (2003) The determination of boron in tea and coffee by ICP–AES method. Food Chem 82:303–308.  https://doi.org/10.1016/S0308-8146(02)00566-6 CrossRefGoogle Scholar
  19. Liu Y, Li X, Yang C, Tai S, Zhang X, Liu G (2013) UPLC–MS-MS method for simultaneous determination of caffeine, tolbutamide, metoprolol, and dapsone in rat plasma and its application to cytochrome P450 activity study in rats. J Chromatogr Sci 51:26–32.  https://doi.org/10.1093/chromsci/bms100 CrossRefPubMedGoogle Scholar
  20. Mehra A, Baker CL (2007) Leaching and bioavailability of aluminium, copper and manganese from tea (Cameliasinensis). Food Chem 100:1456–1463.  https://doi.org/10.1016/j.foodchem.2005.11.038 CrossRefGoogle Scholar
  21. Mitchell DC, Knight CA, Hockenberry J, Teplansky R, Hartman TJ (2014) Beverage caffeine intakes in the US. Food Chem Toxicol 63:136–142.  https://doi.org/10.1016/j.fct.2013.10.042 CrossRefPubMedGoogle Scholar
  22. Nędzarek A, Tórz A, Karakiewicz B, Clark JS, Laszczyńska M, Kaleta A, Adler G (2013) Concentrations of heavy metals (Mn Co, Ni, Cr, Ag, Pb) in coffee. Acta Biochim Pol 60:623–627CrossRefPubMedGoogle Scholar
  23. O’Keefe JH, Bhatti SK, Patil HR, Dinicolantonio JJ, Lucan SC, Lavie CJ (2013) Effects of habitual coffee consumption on cardiometabolic disease, cardiovascular health, and all-cause mortality. J Am Coll Cardiol 62:1043–1051.  https://doi.org/10.1016/j.jacc.2013.06.035 CrossRefPubMedGoogle Scholar
  24. Oliveira M, Casal S, Morais S, Alves C, Dias F, Ramos S, Mendes E, Delerue-Matos C, Oliveira MBPP (2012) Intra-and interspecific mineral composition variability of commercial coffees and coffee substitutes: contribution to mineral intake. Food Chem 130:702–709.  https://doi.org/10.1016/j.foodchem.2011.07.113 CrossRefGoogle Scholar
  25. Onianwa PC, Adetola G, Iwegbue CMA, Ojo MF, Tella OO (1999) Trace heavy metals composition of some Nigerian beverages and food drinks. Food Chem 66:275–279.  https://doi.org/10.1016/S0308-8146(98)00257-X CrossRefGoogle Scholar
  26. Oteiza P, Mackenzie G (2005) Zinc, oxidant-triggered cell signaling and human health. Mol Aspects Med 26:245–255.  https://doi.org/10.1016/j.mam.2005.07.012 CrossRefPubMedGoogle Scholar
  27. Parras P, Martínez-Tomé M, Jiménez AM, Murcia MA (2007) Antioxidant capacity of coffees of several origins brewed following three different procedures. Food Chem 102:582–592.  https://doi.org/10.1016/j.foodchem.2006.05.037 CrossRefGoogle Scholar
  28. Petrović S, Savić S, Dimitrijević M, Petronijević Ž (2015) The determination of macro and microelements in chamomile teas (Matricaria Chammomilla L.). Adv Technol 4:54–63.  https://doi.org/10.5937/savteh1502037P CrossRefGoogle Scholar
  29. Pigozzi MT, Passos FR, Mendes FQ (2018) Quality of commercial coffees: heavy metal and ash contents. J Food Qual.  https://doi.org/10.1155/2018/5908463 CrossRefGoogle Scholar
  30. Ramalakshmi K, Raghavan B (1999) Caffeine in coffee: its removal. Why and how? Crit Rev Food Sci 39:441–456.  https://doi.org/10.1080/10408699991279231 CrossRefGoogle Scholar
  31. Ranić M, Konić-Ristić A, Takić M, Glibetić M, Pavlović Z, Pavlović M, Dimitrijević-Brankovic S (2015) Nutrient profile of black coffee consumed in Serbia: filling a gap in the food composition database. J Food Compos Anal 4:61–69.  https://doi.org/10.1016/j.jfca.2014.11.008 CrossRefGoogle Scholar
  32. Serbian regulations (1992) Regulation on quantities of pesticides, metals and metalloids and other toxic substances, chemotherapeutics, anabolics and other substances that can be found in food. Official Gazette of SRY no. 5/92Google Scholar
  33. Suseela B, Bhalke S, Vinod Kumar A, Tripathi RM, Sastry VN (2001) Daily intake of trace metals through coffee consumption in India. Food Addit Contam A 18:115–120.  https://doi.org/10.1080/02652030010008814 CrossRefGoogle Scholar
  34. Vega-Carrillo HR, Iskander FY, Manzanares-Acuna E (2002) Elemental content in ground and soluble/instant coffee. J Radioanal Nucl Ch 252:75–80.  https://doi.org/10.1023/A:1015235704300 CrossRefGoogle Scholar
  35. Veljković D, Vučković GN (2010) Minerali u ishrani. Hemijski pregled 51:14–19Google Scholar
  36. Vlahović B, Jeločnik M, Potrebić V (2012) Preferences of coffee consumers on Serbian market. Econ Agric 59:37–49Google Scholar
  37. WHO (1989) Toxicological evaluation of certain food additives and contaminants. Geneva: 33rd meeting of the Joint FAO/WHO Expert Committee on Food AdditivesGoogle Scholar
  38. WHO (2011) Review and updating of current WHO recommendations on salt/sodium and potassium consumption. Switzerland, GenevaGoogle Scholar
  39. Zaidi JH, Fatima I, Arif M, Qureshi IH (2006) Determination of trace elements in coffee beans and instant coffee of various origins by INAA. J Radioanal Nucl Ch 267:109–112.  https://doi.org/10.1007/s10967-006-0015-y CrossRefGoogle Scholar
  40. Zheng JS, Yang J, Fu YQ, Huang T, Huang YJ, Li D (2013) Effects of green tea, black tea, and coffee consumption on the risk of esophageal cancer: a systematic review and meta-analysis of observational studies. Nutr Cancer 65:1–16.  https://doi.org/10.1080/01635581.2013.741762 CrossRefPubMedGoogle Scholar

Copyright information

© Institute of Chemistry, Slovak Academy of Sciences 2019

Authors and Affiliations

  1. 1.Faculty of TechnologyUniversity of NisLeskovacSerbia
  2. 2.Faculty of TechnologyUniversity of Novi SadNovi SadSerbia

Personalised recommendations