Acrylamide in coffee: method development and analysis of contributing factors

Acrylamide, a neurotoxin that forms as a by-product of the Maillard reaction, was recently identified in several foodstuffs that are roasted or browned, such as potatoes, bread and roasted coffee beans. Formation of acrylamide in roasted coffee beans contributes to the overall human exposure to this toxin, resulting in legislation requiring labels to warn the public of the risks of consumption of brewed coffee. In this study, a method has been developed for the analysis of acrylamide in brewed coffee, and factors contributing to acrylamide levels have been investigated. The current method was adapted from a published protocol and modified to reduce variability. Briefly, trace level analysis of acrylamide in coffee was conducted using simplified liquid extraction followed by liquid chromatography-tandem mass spectrometry. The method provided good linearity of response (R2 > 0.998) and suitable limits of quantification (0.022 µg/kg) and detection (0.0067 µg/kg). Extraction efficiencies ranged from 85-120%. This optimized method was used to investigate confounding influences that affect acrylamide concentrations, such as the source of the coffee beans and the brew method. Factors studied include the mass of grounds used to brew coffee, the roast type, and the effects of decaffeination. Ongoing studies are focused on the analysis of single origin coffee bean samples to investigate the effects of soil conditions and local climates on acrylamide formation, as well as to determine other factors that may impact acrylamide levels in brewed coffee. Acrylamide, a neurotoxin that forms as a by-product of the Maillard reaction, was recently identified in several foodstuffs that are roasted or browned, such as potatoes, bread and roasted coffee beans. Formation of acrylamide in roasted coffee beans contributes to the overall human exposure to this toxin, resulting in legislation requiring labels to warn the public of the risks of consumption of brewed coffee. In this study, a method has been developed for the analysis of acrylamide in brewed coffee, and factors contributing to acrylamide levels have been investigated. The current method was adapted from a published protocol and modified to reduce variability. Briefly, trace level analysis of acrylamide in coffee was conducted using simplified liquid extraction followed by liquid chromatography-tandem mass spectrometry. The method provided good linearity of response (R2 > 0.998) and suitable limits of quantification (0.022 µg/kg) and detection (0.0067 µg/kg). Extraction efficiencies ranged from 85-120%. This optimized method was used to investigate confounding influences that affect acrylamide concentrations, such as the source of the coffee beans and the brew method. Factors studied include the mass of grounds used to brew coffee, the roast type, and the effects of decaffeination. Ongoing studies are focused on the analysis of single origin coffee bean samples to investigate the effects of soil conditions and local climates on acrylamide formation, as well as to determine other factors that may impact acrylamide levels in brewed coffee.