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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 111

Analysis of Acrylamide in Coffee

Francisco J. Morales,  and Marta Mesias     Department of Characterisation, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council, Madrid, Spain

Abstract

Acrylamide is a processing contaminant naturally formed during roasting of coffee. Acrylamide is a potential risk to consumers since its toxicological properties have been confirmed in animals. Final concentration of acrylamide in coffee is a result of concurrent formation from precursors and elimination reactions. Due to its high polarity, low molecular weight, low volatility, and lack of a chromophores group, liquid or gas chromatography coupled with mass spectrometry have been the main ...

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