AI Article Synopsis
- Levels of mineral oil hydrocarbons were analyzed in various green and roasted coffee beans and ground coffee.
- The study evaluated how much of these hydrocarbons transferred to brewed coffee across three preparation methods.
- It was found that less than 5% of the mineral oil hydrocarbons made it into the brewed coffee, contributing to less than 0.8% of an individual's daily mineral oil intake.
Article Abstract
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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| http://dx.doi.org/10.1080/19440049.2024.2397805 | DOI Listing |
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