Parameters affecting the exposure to furfuryl alcohol from coffee

Area of Science:

• Food chemistry
• Toxicology
• Analytical chemistry

Background:

• Furfuryl alcohol (FFA) is classified as a potential human carcinogen (Group 2B).
• Dietary exposure to FFA is primarily from coffee consumption due to lower concentrations in other foods.
• Factors like coffee storage, brewing, and digestion may influence FFA exposure.

Purpose of the Study:

• To investigate the stability of FFA in roasted coffee under various storage conditions.
• To determine the impact of different brewing techniques on FFA extraction and concentration.
• To assess the relative levels of FFA compared to other furan compounds in coffee and evaluate its fate after ingestion.

Main Methods:

• An 8-week stability study of FFA in ground coffee at varying temperatures.
• Analysis of FFA and other furan concentrations (5-hydroxymethyl-furaldehyde, 2-furoic acid, 5-hydroxymethyl-2-furoic acid) in coffee brews prepared using different methods.
• In vitro digestion simulation using simulated gastric fluid.

Main Results:

• FFA demonstrated stability within the ground coffee matrix over 8 weeks at varying temperatures.
• Brewing techniques significantly influenced FFA extraction, leading to varied final concentrations.
• FFA levels were at least double those of other studied furans in the same coffee brew.
• A 22-fold variation in total furan concentrations was observed across different coffee grounds and brewing methods.
• 90% of the furans were extracted within the first 25-30% of filter coffee brew.
• FFA decreased significantly when exposed to simulated gastric fluid, but this was not replicated under simulated ingestion conditions.

Conclusions:

• Roasted coffee is a significant source of dietary furfuryl alcohol.
• Coffee brewing methods are critical determinants of FFA exposure.
• While FFA degrades in simulated gastric conditions, its bioavailability during actual coffee consumption requires further investigation.