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  • Title: [The occurrence of polycyclic aromatic hydrocarbons (PAHs) in infusion of natural coffee, coffee substitute and cocoa].
    Author: Wieczorek J, Mozolewski W, Smoczyńska K, Wieczorek Z.
    Journal: Rocz Panstw Zakl Hig; 2002; 53(3):231-6. PubMed ID: 12621877.
    Abstract:
    The content of polycyclic aromatic hydrocarbons (PAHs) in chosen condiments commercially available was investigated. The concentration of these compounds in infusion of natural coffee, coffee ersatz and cocoa was determined by gas chromatography. Fluoranthene, pyrene and benz(a)anthracene were the PAHs, which the most frequently were present in infusions of unfiltered natural coffee. Assuming the extraction of PAHs into infusion of natural coffee of about several percent, obtained results are in good agreement with the amount of those compounds in coffee beans. These compounds were found at similar concentration in infusions of ersatz coffee. The highest concentrations of investigated PAHs were found in cocoa and their amount was 0.82 mg per litre of beverage. The content of these compounds in cocoa was several times higher then the content of those in infusion of unfiltered natural coffee.
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