咖啡和矿物油碳氢化合物：潜在的膳食摄入量。

IF 2.3 3区农林科学 Q2 CHEMISTRY, APPLIED Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2024-11-01 Epub Date: 2024-09-03 DOI:10.1080/19440049.2024.2397805

Viviane Theurillat, Mathieu Dubois, Di XueFeng, Gloria Pellegrino, Giovanni Lamberti

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引用次数: 0

摘要

测量了大量绿咖啡豆和烘焙咖啡豆或研磨咖啡粉中的矿物油碳氢化合物含量。为了更好地了解消费者接触矿物油碳氢化合物的情况，对三种不同制备方法下转移到冲泡咖啡中的情况进行了评估。结果发现，转移到杯中的矿物油碳氢化合物不到 5%。由于转移率如此之低，因此可以评估咖啡对矿物油日摄入量的贡献非常低，低于总暴露量的 0.8%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Coffee and mineral oil hydrocarbons: potential dietary intake.

Levels of mineral oil hydrocarbons were measured in a large range of green and roasted coffee beans or ground powder. To better understand the consumer exposure to mineral oil hydrocarbons, the transfer to the brewed coffee was assessed under three different preparations. As a result, less than 5% of mineral oil hydrocarbons were transferred to the cup. With this low transfer rate, the coffee contribution to the mineral oils daily intake can be assessed to be very low, below 0.8% of the total exposure.

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来源期刊

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

7.40

自引率

6.90%

发文量

136

审稿时长

3 months

期刊介绍： Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.