Chemical insight into pros and cons of coffees from different regions
Artykuł w czasopiśmie
MNiSW
140
Lista 2024
| Status: | |
| Autorzy: | Grządka Elżbieta, Starek-Wójcicka Agnieszka, Krajewska Marta, Matusiak Jakub, Orzeł Jolanta, Studziński Marek, Bonczyk Michał, Chmielewska Izabela, Mieczkowska Aleksandra, Ronda Oskar, Cieślik Bartłomiej Michał |
| Dyscypliny: | |
| Aby zobaczyć szczegóły należy się zalogować. | |
| Rok wydania: | 2025 |
| Wersja dokumentu: | Drukowana | Elektroniczna |
| Język: | angielski |
| Wolumen/Tom: | 15 |
| Numer artykułu: | 455 |
| Strony: | 1 - 12 |
| Impact Factor: | 3,9 |
| Web of Science® Times Cited: | 3 |
| Scopus® Cytowania: | 4 |
| Bazy: | Web of Science | Scopus |
| Efekt badań statutowych | NIE |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Witryna wydawcy |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 2 stycznia 2025 |
| Abstrakty: | angielski |
| The main aim of this work was to study the chemical composition of eighteen ground coffees from different countries and continents with regard to the content of hazardous substances as radioactive elements (40K, 226Ra, 228Ra, 234U, 238U and 137Cs), metals, including heavy metals, aluminum and some microelements (V, Cr, Mn, Fe, Co, Ni, Cu, Zn) as well as substances that have a positive effect on human health and well-being (polyphenols, proteins, fats and caffeine). The tests were carried out before and after the brewing process using the following techniques: gamma and beta spectrometry, a microwave-induced plasma optical emission spectrometer (MIP-OES), gravimetric method, UV–Vis spectrophotometry as well as thin-layer chromatography. The leaching percentage of certain elements/compounds in coffee infusions was also measured. The research showed clear differences between Arabica and Robusta coffees, and also allowed for identifying some differences between Arabica coffees depending on the place of their origin. The results presented can raise consumer awareness and help them make better food choices. |
