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Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage

Debastiani, Rafaela, Iochims dos Santos, Carla Eliete, Maciel Ramos, Mateus, Sobrosa Souza, Vanessa, Amaral, Livio, Yoneama, Maria Lucia, Ferraz Dias, Johnny
Food research international 2019 v.119 pp. 297-304
X-radiation, brewing, chlorine, coffee (beverage), elemental composition, filters, paper, potassium, rubidium, taste
Brazilian coffee is well known worldwide due to its quality and richness in taste. The aim of the present study is to provide the elemental characterization of Brazilian coffee along different stages of the drip brewing process. To that end, samples from roasted ground coffee, spent coffee, paper filters and the final beverage were analyzed with one single ion beam technique, namely particle-induced X-ray emission (PIXE). In total, over 140 samples from 8 different Brazilian brands of ground coffee were analyzed. Large differences in some elemental concentrations were observed among different brands and among different batches of a single brand, which leads to high variances in the data. Concerning the beverage preparation, the analysis of the spent coffee shows that the transfer ratio from the ground coffee to the beverage differs for each element. Our results indicate that potassium and chlorine have the highest transfer ratio. Moreover, the concentration of rubidium is relatively high in drinking coffee. Finally, there is no influence of the elemental composition of paper filter in the preparation of drinking coffee.