A Study of Roasting Conditions on Benzo[a]pyrene Content in Coffee Beans

Benzo[a]pyrene, a polycyclic aromatic hydrocarbon (PAH) whose metabolites are mutagenic and highly carcinogenic, is listed as a Group 1 carcinogen by the IARC. In this study, Arabica and Robusta green coffee beans were roasted under controlled conditions and the formation of benzo[a]pyrene during the roasting process was monitored. The concentration of benzo[a]pyrene in ground coffee and brewed coffee were determined by a HPLC-fluorescence detector. The limit of detection (LOD) and limit of quantitation (LOQ) of benzo(a)pyrene were 0.03 and , respectively. Benzo[a]pyrene was only detected in the dark roast of ground coffee, with a concentration ranging from . The content of benzo[a]pyrene in Ethiopia Mocha Harrar G4 is the highest ().