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Coffee is a beverage that is very popular all over the world. Its pro-health effect has been demonstrated in many publications. This drink can counteract the effects of oxidative stress thanks to its antioxidant properties. The aim of this study was to collect data on the content of microelements with antioxidant activity (manganese, zinc, copper,...
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... the analyzed papers (Table 2), copper content ranged from 0.4 μg/100 mL in pourover coffee (roasted coffee, Arabica) in da Silva et al. (2016) [68] to an average of 23.0 μg/100 mL also in pour-over coffee (green coffee, Robusta) in Jeszka-Skowron et al. (2016) [80], with the highest result in this study found in an infusion of green coffee (Robusta) from Laos, respectively: 34.4 μg/100 mL. In two brewing methods, Aeropress and the drip method in Janda et al. (2020) [15], no copper was detected. ...Citations
... In many cases, a limit of 0.025-0.035 mg per kg body weight is considered appropriate for women and men respectively 37 . The average content of chromium in the sample after brewing compared to the sample before brewing was 66% (the degree of leaching was 34%). ...
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.
... Ingestion of PTEs was found to affect the immunologic, digestive, skeletal, and nervous systems (Atamaleki et al. 2020;Senila 2023). Several studies reported that coffee brew contains essential elements such as K and Mg, as well as some micronutrients (Janda et al. 2020;Olechno et al. 2021;Oliveira et al. 2012). ...
Coffee is a popular beverage with significant commercial and social importance. The study aimed to determine the fatty acids profile, volatile compounds, and concentration of major and trace elements (Na, Mg, K, Ca, P, S, Fe, Mn, Cu, Zn, Cr, Ni, Cd, and Pb) in the two most important varieties of coffee, namely arabica and robusta. The leaching percentages of mineral elements and the effect of boiling time on the transfer of elements to aqueous extracts were also determined. In terms of fatty acids profile, the robusta variety was found to have a higher content of saturated fatty acids (46.68%) compared to the arabica variety (44.38%), whereas arabica contained a higher amount of omega‐6. Regarding the volatile compounds, arabica contained higher amounts of pyrazines (36%), ketones (5.4%), and furans (37.8%). The average contents of the major elements in roasted coffee (arabica and robusta) decreased in the order K > P > S > Mg > Ca > Na, while the trace elements content exhibited a decrease in the order Fe > Mn > B > Cu > Zn > Ni > Pb > Cd ≈ Cr. In coffee brews, the contents of elements have a similar decreasing trend, although variations in leaching percentages were observed. The health risk was assessed considering the concentrations of potentially toxic elements in coffee brews, and no health risks were indicated by the obtained scores. The contribution of coffee brews to the recommended dietary daily intake of essential elements is low. However, it can be significant considering that this beverage is consumed on a daily basis.
... Selenium, naturally found in water, foods, and soil, is incorporated into a variety of selenoproteins important for their antioxidant properties [48], including glutathione peroxidase and thioredoxin synthase [49]. As already mentioned, copper, zinc, and manganese are required by superoxide dismutases, and they require certain amounts of daily intake [50] However, a series of characteristics render the brain particularly vulnerable to oxidative stress. ...
Neurodegenerative diseases are devastating conditions with a rising incidence and prevalence due to the aging of the population for which we currently do not have efficient therapies. Despite compelling evidence provided by basic research on the involvement of oxidative stress in their pathogenesis, most trials with antioxidants have failed. The reasons may relate to the low bioavailability of the used compounds or to starting therapy late, when the pathogenic cascades have already induced irreversible damage. The current review discusses the sources of oxidative stress in the central nervous system, the involvement of reactive oxygen species in the pathogenesis of Alzheimer’s disease, Parkinson’s disease, and amyotrophic lateral sclerosis, and the importance of further research on improved delivery methods of antioxidants as well as the search for biomarkers that could help in early diagnosis in the hope of finding more efficient therapies for these diseases.
... The most widespread coffee preparation method in the study population was the Italian coffee maker, through which lower amounts of fluoride are also obtained in the final preparation compared to the Turkish method. Likewise, there are studies that report that roasting coffee could result in the formation of less soluble fluoride compounds, which are less able to be infused [22]. ...
Coffee is part of our daily lives since it is a drink with a symbolic value, both in our social relationships and as a stimulating drink. The main objective of this paper is to conduct a risk characterization of fluoride overexposure from the consumption of these beverages; for this purpose, in the present study, the fluoride concentration was determined in 80 samples of different brands of coffee commonly consumed in the Canary Islands, and the risk derived from their intake was then evaluated. Significant differences (p < 0.05) were found between the coffee brands soluble Nescafé Classic®, Saimaza®, Auchan®, Tirma® soft blend, and Hacendado® and the other analyzed brands. The brand that recorded the highest mean fluoride levels is “Hacendado descafeinado®” (0.308 mg/L). The problem with coffee is not the fluoride it contains but the fact that, according to the survey results, most coffee drinkers brew their coffee with tap water (over 51% of respondents use tap water). The results of the fluoride content in coffee prepared with tap water from the different areas of Tenerife in the Canary Islands (metropolitan, northern, and southern areas) have reported higher concentrations of fluoride: north (max. concentration found of 16.68 mg/L), south (max. concentration found of 8.47 mg/L) and metropolitan (max. concentration found of 4.73 mg/L). Coffee has not been identified as a risk of dietary overexposure to fluoride; however, the use of tap water for its brewing has been identified as a factor that considerably increases its concentration. Therefore, the use of bottled water is recommended, especially in regions such as the Canary Islands, which have high concentrations of fluoride in their water.
... Especially important are those with antioxidant properties-Zn, Cu, and Fe. They support various mechanisms and counteract the effects of oxidative stress [22]. A portion of coffee can provide up to 13.7% of the Mn requirement, up to 4.0% and 3.1% of the Zn requirement for men and women, respectively, up to 2.7% and 2.1% of the Cu requirement for men and women, respectively, and up to 0.4% and 0.6% of the Fe requirement for men and women, respectively [22]. ...
... They support various mechanisms and counteract the effects of oxidative stress [22]. A portion of coffee can provide up to 13.7% of the Mn requirement, up to 4.0% and 3.1% of the Zn requirement for men and women, respectively, up to 2.7% and 2.1% of the Cu requirement for men and women, respectively, and up to 0.4% and 0.6% of the Fe requirement for men and women, respectively [22]. ...
... It should be noted that differences exist in the study of coffee and its elemental composition due to the approach to the material and the determination of elements directly in the powdered coffee, as well as in the form of a solution. The type of water used can significantly impact the mineral content of infusions [22]. Differences in the elemental content of different coffees may also be due to the way they are brewed and the type of soil on which the coffee was grown [24,25]. ...
Drinking coffee is a daily routine for many people. Supplement manufacturers have proposed adding powdered Cordyceps militaris, known for its ergogenic and immunostimulating properties, and Hericium erinaceus, known for its nerve growth factor (NGF)-stimulating properties, to coffee. The aim of this work was to compare the bioactive substances in three types of coffee: machine-brewed, instant, and traditionally brewed, prepared with the addition of H. erinaceus and C. militaris fruiting bodies. The analysis of bioactive substances was performed using AAS and RP-HPLC methods. Among the control samples of coffee, traditionally brewed coffee was the best source of bioelements. Considering the mushroom species tested, the best additional source of Mg, Zn, Cu, Na, K, and Ca was C. militaris. A slightly higher Fe content was determined for H. erinaceus. With the addition of C. militaris, the amounts of 4-feruloylquinic acid (18.6 mg/200 mL) and 3,5-di-caffeoylquinic acid (3.76 mg/200 mL) also increased. In conclusion, the C. militaris species has been proven to be a better source of bioactive substances as a coffee additive in the daily diet. The combination of brewed coffee and the tested mushrooms seems to be the most beneficial in terms of health-promoting effects.
... Due to its widespread popularity, it is of great importance to be aware of the chemical composition of coffee. Also, while coffee is not typically presented as a source of minerals, given its frequent consumption, it can also serve as a supplement for certain minerals [33]. ...
Coffee is a source of micronutrients, including iron, zinc, copper, and manganese. It may also contain toxic metals, such as lead and cadmium. The effects of coffee on the human body may vary depending on its composition. The objective of this study was to assess the quality of ground and instant coffee with regard to the content of selected trace elements. The concentrations of trace elements, including copper, iron, manganese, and zinc, were determined by ICP-AES, while the levels of lead and cadmium were quantified by GF-AAS methods. Furthermore, the degree of coverage of the recommended intake of elements and the risk assessment for human health (EDI, THQ, PTMI, and TWI) were determined. Our findings indicate that the consumption of a cup of coffee provides the body with only small amounts of these elements. A coffee prepared from 6.33 g of ground coffee beans provides 0.08–1.52% of the RDA value, while a coffee prepared from 6.33 g of instant coffee provides 0.46–13.01% of the RDA, depending on the microelement. The low transfer to the brew (Pb = 7.1%; Cd = 30.0%) of the analyzed ground coffees renders them safe for the consumer, even at a consumption of six cups per day. The percentage of benchmark dose lower confidence limit (BMDL0.1) in the case of lead did not exceed 0.9%. The estimated value did not exceed 0.2% of the provisional tolerable monthly intake of cadmium (PTMI). None of the analyzed coffees exhibited any risk regarding the trace elements.
... Some microelements present in coffee are biochemically important from a health point of view. For instance, Fe, Zn, Cu and Mn have recently demonstrated antioxidant properties (Olechno et al., 2021). On the contrary, other potential toxic elements (i.e., Cd, Pb, Hg) can be also found in coffee grains depending on the planting location, fertilizers and pesticides or contamination during the grinding or storage process (Oliveira et al., 2012). ...
... Some microelements present in coffee are biochemically important from a health point of view. For instance, Fe, Zn, Cu and Mn have recently demonstrated antioxidant properties [3]. On the contrary, other potential toxic elements (i.e., Cd, Pb, Hg) can also be found in coffee grains depending on the planting location, fertilizers and pesticides or contamination during the grinding or storage process [4]. ...
... Multiple regression models were built to evaluate differences in Cr concentration between the exposure group and controls, adjusting for potential covariates and confounders. Possible confounders of exposure to Cr(VI) or Cr(III) were: smoking (Pääkkö et al., 1989), coffee (Olechno et al., 2021) and tea (Barman et al., 2020) drinking, diet (Smart and Sherlock, 1985), supplement (Saper et al., 2004), implant (Campbell and Estey, 2013) and leisure activity with Cr. Three models were built: model 1 without adjustment; model 2 adjusted for variables that had a significant difference in the bivariate analysis between exposed workers and controls; model 3 adjusted for all potential confounders. ...
... However, coffee and tea are also sources of polyphenols and trace elements. Olechno et al. [9] showed that because coffee is widely consumed in many populations, it may be an Citation: Zujko, M.E.; Witkowska, A.M. Dietary Antioxidants and Chronic Diseases. ...
Chronic diseases, most notably diabetes, cancer, cardiovascular diseases, neurodegenerative diseases, thyroid diseases, and allergic diseases are major causes of death, disability, and a lower quality of life in various populations [...]
