Albals et al. 2021 — Multi-element ICP-MS in green and roasted coffee beans, Jordanian market
This study determined concentrations of 22 elements including toxic metals (Pb, Cd, Al, Cr, Ni, U) and essential elements in 56 green and roasted coffee bean samples representing five origins (Brazil, Colombia, Ethiopia, Guatemala, Yemen) collected from the Jordanian market. ICP-MS analysis was performed following microwave-assisted acid digestion. Roasting was found to affect elemental concentrations differentially: some toxic metals increased on a dry-weight basis after roasting due to mass loss, while absolute content per bean was unchanged. Concentrations of all toxic metals were below EU maximum limits for contaminants in food.
Key numbers
56 samples; 5 geographic origins; 22 elements by ICP-MS. Pb range: green 0.012–0.089 mg/kg, roasted 0.013–0.099 mg/kg (values from Table 2, source). Cd range: green 0.003–0.021 mg/kg, roasted 0.003–0.024 mg/kg. U range: green 0.001–0.009 mg/kg, roasted 0.001–0.010 mg/kg. Ni range: green 0.42–1.87 mg/kg. Cr range: green 0.08–0.42 mg/kg. Al range: green 0.21–3.10 mg/kg. All values dry weight basis. LODs/LOQs reported per element in source methods. All results below EU Regulation 2023/915 limits.
Methods (brief)
ICP-MS (Agilent 7700) following microwave-assisted acid digestion (HNO3/H2O2). Certified reference material NIST 1568b used for QC. LODs and LOQs specified per element. Wet-to-dry weight conversion applied; dry weight basis reported throughout.
Implications
Certification: Pb and Cd in coffee are relevant to HMT&C product assessments for coffee-containing products. Roasting effect data useful for processing-step correction. Courses: Demonstrates roasting impact on metal concentrations; useful for supply-chain and processing modules. App: Pb, Cd, Ni, Al, Cr, and U values in coffee beans are directly useful for ingredient contamination profiling.