Polycyclic aromatic hydrocarbons (PAHs) in some roasted and instant coffee products in Vietnam: Content and risk assessment for human health

Abstract

Coffee is one of the most popular beverages in the world. Roasting is an important step for the production of coffee, because the roasting creates the flavour and aroma of coffee. However, the roasting process can form some undesirable compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, we analysed 15 PAHs in some roasted and instant coffee products of Vietnam and some other countries for comparison. The results showed that the total content of PAHs analysed in Vietnamese roasted coffee ranged from 3.20 µg/kg to 143 µg/kg, and that of instant coffee ranged from 1.30 µg/kg to 14.9 µg/kg. In which, benzo[a]pyrene (BaP) was detected in roasted coffee with the highest concentration of 1.2 µg/kg and not detected in instant coffee samples. Compared with the European Commission's regulation on maximum permissible levels of BaP and PAH4 in plant products, all coffee samples had the level of toxic PAHs lower than the allowable limit. Based on the content of PAHs in coffee samples, the health risk was also assessed for inhabitants using these coffees. Accordingly, coffee samples in Vietnam had HQ<1 and ILCR<1.10^-5, which means that coffee consumers in Vietnam were safe when exposed to PAHs in  the examined coffee products.