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Análise da acumulação de acrilamida decorrente do processo de torra do grão de café produzido na Serra da Gorongosa
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Authors
Abstract(s)
O café é uma das bebidas mais consumidas no mundo, e apesar do seu consumo se dever às suas propriedades organoléticas, apresenta também diversas propriedades benéficas para a saúde humana. Essas caraterísticas advêm da presença de compostos bioativos que se acumulam durante a formação do grão de café, mas também no seu processamento. Porém, é também no processo de torra dos grãos verdes do café que são formados compostos prejudiciais para a saúde humana. Um desses compostos é a acrilamida, que é atualmente considerada pela Agência Internacional de Investigação sobre o Cancro (IARC) como provável carcinogénico para o Homem (grupo 2A). O projeto Tricafé desenvolvido na Serra da Gorongosa em Moçambique, visa combater a desflorestação que se tem verificado na zona, tendo vindo a implementar medidas de gestão sustentável, das quais se destacam a plantação de cafeeiros num sistema agroflorestal. Com o propósito de contribuir para a avaliação da qualidade do café produzido neste sistema agroflorestal, o presente trabalho focou-se no desenvolvimento de um método expedito de extração, deteção e quantificação de acrilamida após torra do grão verde de plantas Coffea arabica L. O trabalho compreendeu o estudo de diferentes condições durante as etapas de extração, separação e deteção por HPLC-PDA e posteriormente por HPLC-MS. Os diversos métodos de extração e condições de análise cromatográfica testados neste trabalho, não permitiram a quantificação de acrilamida nos extratos de café torrado, o que se atribuiu à complexa matriz do café e às dificuldades inerentes à separação dos interferentes co-extraídos com a acrilamida.
Abstract Coffee is one of the most widely consumed beverages in the world, and despite its consumption being due to its organoleptic properties, it also has several health benefits for humans. These characteristics arise from bioactive compounds that are accumulated during the formation of the coffee bean, but also while it is being processed. Nevertheless, it is also during the roasting of green coffee beans that harmful compounds to human health are formed. One such compound is acrylamide, currently classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen (Group 2A). The Tricafé project, developed in Mount Gorongosa in Mozambique, aims to combat the deforestation that has been taking place in the area and has been implementing sustainable management measures, including the cultivation of coffee crops in an agroforestry system. In order to contribute to the quality assessment of the coffee beans produced within this agroforestry system, the present work focused on developing a rapid method for the extraction, detection and quantification of acrylamide in roasted coffee derived from green beans of Coffea arabica L. plants. The work comprised the study of different conditions during the extraction, separation and detection stages by HPLC-PDA and subsequently by HPLC-MS. The diverse extraction methods and chromatographic analysis conditions attempted in this work did not allow acrylamide to be quantified in roasted coffee extracts. This can be attributed to the complex coffee matrix and the challenges in separating interferents co-extracted with acrylamide.
Abstract Coffee is one of the most widely consumed beverages in the world, and despite its consumption being due to its organoleptic properties, it also has several health benefits for humans. These characteristics arise from bioactive compounds that are accumulated during the formation of the coffee bean, but also while it is being processed. Nevertheless, it is also during the roasting of green coffee beans that harmful compounds to human health are formed. One such compound is acrylamide, currently classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen (Group 2A). The Tricafé project, developed in Mount Gorongosa in Mozambique, aims to combat the deforestation that has been taking place in the area and has been implementing sustainable management measures, including the cultivation of coffee crops in an agroforestry system. In order to contribute to the quality assessment of the coffee beans produced within this agroforestry system, the present work focused on developing a rapid method for the extraction, detection and quantification of acrylamide in roasted coffee derived from green beans of Coffea arabica L. plants. The work comprised the study of different conditions during the extraction, separation and detection stages by HPLC-PDA and subsequently by HPLC-MS. The diverse extraction methods and chromatographic analysis conditions attempted in this work did not allow acrylamide to be quantified in roasted coffee extracts. This can be attributed to the complex coffee matrix and the challenges in separating interferents co-extracted with acrylamide.
Description
Keywords
Acrilamida Coffea arabica L. HPLC-PDA HPLC-ESI-MS Projeto tricafé Acrylamide Coffea arabica L Tricafé project