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Aluminum in Coffee.
Jakob Windisch1, Bernhard K Keppler1, Franz Jirsa1,2
1Institute of Inorganic Chemistry, Faculty of Chemistry, University of Vienna, Waehringer Strasse 42, 1090 Vienna, Austria.
ACS Omega
|July 9, 2020
Summary
Aluminum (Al) levels in coffee beans vary, with a small fraction being water-extractable. Brewing coffee in an aluminum moka pot significantly increases Al concentration in the final beverage.
Area of Science:
- Food Science
- Analytical Chemistry
- Environmental Health
Background:
- Coffee is a widely consumed daily beverage.
- Aluminum (Al) is a common metal with potential health implications.
- Understanding Al leaching into beverages is crucial for consumer safety.
Purpose of the Study:
- To determine the aluminum content in coffee beans and their water-extractable fractions.
- To investigate the impact of various brewing methods on Al concentration in brewed coffee.
- To assess Al levels in coffee brewed using aluminum moka pots and capsules.
Main Methods:
- Analysis of Al concentration in 10 coffee bean samples and their water-extractable fractions.
- Quantification of Al using graphite furnace atomic absorption spectroscopy (GF-AAS).
- Microwave-assisted acid digestion for sample preparation.
Main Results:
- Coffee beans exhibited variable Al content (1.5-15.5 mg kg-1), with 2-10% being water-extractable.
- Brewing with an aluminum moka pot resulted in significantly higher Al concentrations (72.57 ± 23.96 μg L-1).
- Aluminum capsules did not lead to significantly elevated Al levels compared to other brewing methods.
Conclusions:
- The brewing method significantly influences the Al content in the final coffee beverage.
- Aluminum moka pots are a notable source of Al leaching into coffee.
- Further research may be warranted to assess the long-term health effects of dietary aluminum exposure from beverages.
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