Determination of Element Contents and Health Risk Assessment of Some Commercial Coffees in Türkiye

Funda Demir; Deniz Uygunoz; Azmi Seyhun Kıpçak; Emek Moroydor Derun

Makale detayları

Determination of Element Contents and Health Risk Assessment of Some Commercial Coffees in Türkiye

Yazarlar:

Funda Demir | Deniz Uygunoz | Azmi Seyhun Kıpçak | Emek Moroydor Derun

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Mühendisliği | Kimya Mühendisliği (Diğer)

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.22 Issue 3, pp.612-622

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001358506

pISSN:

1302-7050

Anahtar kelimeler:

Özet:

 Coffee is one of the most consumed beverages worldwide, which has become an integral part of peoples daily lives. The increasing demand for coffee consumption has led to the creation of many coffee brands producing various types of coffee around the world. One of the reasons for the widespread consumption of coffee is that it contains elements necessary for human health. Supplementation of food intake with essential minerals, which are present in large quantities in the body, and trace minerals, which are present in smaller quantities, is an important parameter in nutrition. Determining the total concentrations of the elements in coffee allows the assessment of its nutritive quality and at the same time, its adverse effects on human health can be decided. In the present study, essential- zinc Zn, selenium Se, phosphorus P, sodium Na, manganese Mn, magnesium Mg, potassium K, iron Fe, copper Cu, chromium Cr, cobalt Co, calcium Ca and boron B- and non-essential - titanium Ti, antimony Sb, lead Pb, nickel Ni, molybdenum Mo, cadmium Cd, barium Ba, arsenic As and aluminium Al- element content in some coffee types from different brands was analyzed by inductively coupled plasma-optical emission spectroscopy ICP-OES and the results were interpreted in terms of human health. Percentages of elements ingested with daily consumption of 300 mL of selected coffee types were also calculated on a person-by-person basis according to gender. Health risk assessment was performed involving carcinogenic risk and non-carcinogenic risk evaluation. In all coffee types, K element concentration has been reported as the highest element. As, Cd, Mo, Sb, and Ti elements were not detected in all types of coffees. A females highest daily element intake percentage is Mg for all types of coffee with the highest concentration of 15.561 decaffeinated coffee, P1. For a male, the Mg element daily intake percentage is also the highest except Milicano and filter coffee of P2 and Turkish coffee of P4. The hazard index HI of all samples was less than 1, thus, daily consumption of 300 mL of these coffees is defined in a low-risk group. The target carcinogenic risk TCR value was calculated below 110-4 for all coffee types except Classic Product 1. Classic coffee of Product 1 should be consumed less than 300 mLday since its TCR value is higher than 110-4.

 Coffee is one of the most consumed beverages worldwide, which has become an integral part of peoples daily lives. The increasing demand for coffee consumption has led to the creation of many coffee brands producing various types of coffee around the world. One of the reasons for the widespread consumption of coffee is that it contains elements necessary for human health. Supplementation of food intake with essential minerals, which are present in large quantities in the body, and trace minerals, which are present in smaller quantities, is an important parameter in nutrition. Determining the total concentrations of the elements in coffee allows the assessment of its nutritive quality and at the same time, its adverse effects on human health can be decided. In the present study, essential- zinc Zn, selenium Se, phosphorus P, sodium Na, manganese Mn, magnesium Mg, potassium K, iron Fe, copper Cu, chromium Cr, cobalt Co, calcium Ca and boron B- and non-essential - titanium Ti, antimony Sb, lead Pb, nickel Ni, molybdenum Mo, cadmium Cd, barium Ba, arsenic As and aluminium Al- element content in some coffee types from different brands was analyzed by inductively coupled plasma-optical emission spectroscopy ICP-OES and the results were interpreted in terms of human health. Percentages of elements ingested with daily consumption of 300 mL of selected coffee types were also calculated on a person-by-person basis according to gender. Health risk assessment was performed involving carcinogenic risk and non-carcinogenic risk evaluation. In all coffee types, K element concentration has been reported as the highest element. As, Cd, Mo, Sb, and Ti elements were not detected in all types of coffees. A females highest daily element intake percentage is Mg for all types of coffee with the highest concentration of 15.561 decaffeinated coffee, P1. For a male, the Mg element daily intake percentage is also the highest except Milicano and filter coffee of P2 and Turkish coffee of P4. The hazard index HI of all samples was less than 1, thus, daily consumption of 300 mL of these coffees is defined in a low-risk group. The target carcinogenic risk TCR value was calculated below 110-4 for all coffee types except Classic Product 1. Classic coffee of Product 1 should be consumed less than 300 mLday since its TCR value is higher than 110-4.

 Coffee is one of the most consumed beverages worldwide, which has become an integral part of peoples daily lives. The increasing demand for coffee consumption has led to the creation of many coffee brands producing various types of coffee around the world. One of the reasons for the widespread consumption of coffee is that it contains elements necessary for human health. Supplementation of food intake with essential minerals, which are present in large quantities in the body, and trace minerals, which are present in smaller quantities, is an important parameter in nutrition. Determining the total concentrations of the elements in coffee allows the assessment of its nutritive quality and at the same time, its adverse effects on human health can be decided. In the present study, essential- zinc Zn, selenium Se, phosphorus P, sodium Na, manganese Mn, magnesium Mg, potassium K, iron Fe, copper Cu, chromium Cr, cobalt Co, calcium Ca and boron B- and non-essential - titanium Ti, antimony Sb, lead Pb, nickel Ni, molybdenum Mo, cadmium Cd, barium Ba, arsenic As and aluminium Al- element content in some coffee types from different brands was analyzed by inductively coupled plasma-optical emission spectroscopy ICP-OES and the results were interpreted in terms of human health. Percentages of elements ingested with daily consumption of 300 mL of selected coffee types were also calculated on a person-by-person basis according to gender. Health risk assessment was performed involving carcinogenic risk and non-carcinogenic risk evaluation. In all coffee types, K element concentration has been reported as the highest element. As, Cd, Mo, Sb, and Ti elements were not detected in all types of coffees. A females highest daily element intake percentage is Mg for all types of coffee with the highest concentration of 15.561 decaffeinated coffee, P1. For a male, the Mg element daily intake percentage is also the highest except Milicano and filter coffee of P2 and Turkish coffee of P4. The hazard index HI of all samples was less than 1, thus, daily consumption of 300 mL of these coffees is defined in a low-risk group. The target carcinogenic risk TCR value was calculated below 110-4 for all coffee types except Classic Product 1. Classic coffee of Product 1 should be consumed less than 300 mLday since its TCR value is higher than 110-4.

 Kahve, insanların günlük yaşamlarının ayrılmaz bir parçası haline gelen ve dünya çapında en çok tüketilen içeceklerden biridir. Kahve tüketimine yönelik artan talep, dünya çapında çeşitli kahve türleri üreten birçok kahve markasının oluşmasına yol açmıştır. Kahvenin yaygın olarak tüketilmesinin nedenlerinden biri de insan sağlığı için gerekli elementleri içermesidir. Vücutta büyük miktarlarda bulunan başlıca mineraller ve daha küçük miktarlarda bulunan eser minerallerin gıda alımıyla desteklenmesi beslenmede önemli bir parametredir. Kahvede bulunan elementlerin toplam konsantrasyonlarının belirlenmesi, kahvenin besleyici kalitesinin değerlendirilmesini sağlar ve aynı zamanda insan sağlığı üzerindeki olumsuz etkilerine karar verilebilir. Bu çalışmada, farklı markalara ait bazı kahve türlerinde esansiyel -çinko Zn, selenyum Se, fosfor P, sodyum Na, mangan Mn, magnezyum Mg, potasyum K, demir Fe, bakır Cu, krom Cr, kobalt Co, kalsiyum Ca ve bor B- ve esansiyel olmayan - titanyum Ti, antimon Sb, kurşun Pb, nikel Ni, molibden Mo, kadmiyum Cd, baryum Ba, arsenik As ve alüminyum Al element içeriği indüktif eşleşmiş plazma-optik emisyon spektroskopisi ICP-OES ile analiz edilmiş ve sonuçlar insan sağlığı açısından yorumlanmıştır. Seçilen kahve türlerinin günlük 300 mL tüketimi ile alınan element yüzdeleri de cinsiyete göre kişi bazında hesaplanmıştır. Kanserojen risk ve kanserojen olmayan risk değerlendirmesini içeren sağlık riski değerlendirmesi yapılmıştır. Tüm kahve türlerinde K elementi konsantrasyonu en yüksek element olarak rapor edilmiştir. As, Cd, Mo, Sb, Ti elementleri tüm kahve türlerinde tespit edilmemiştir. Kadınların günlük Mg elementi alım yüzdesi tüm kahve türleri için 15,561 ile en yüksek olarak belirlenmiştir kafeinsiz kahve, P1. Erkeklerde ise Mg elementi günlük alım yüzdesinin Milicano P2, filtre kahve P2 ve Türk kahvesi P4 ürünleri dışında en yüksek olduğu tespit edilmiştir. Tüm örneklerin tehlike indeksi HI 1den küçüktür, bu nedenle bu kahvelerin günlük 300 mL tüketimi düşük risk grubunda tanımlanmaktadır. Hedef kanserojen risk TCR değeri Klasik Ürün 1 hariç tüm kahve türleri için 110-4ün altında hesaplanmıştır. Ürün 1in klasik kahvesinin TCR değeri 110-4ten yüksek olduğu için günde 300 mLden az tüketilmelidir.

Makale detayları

Determination of Element Contents and Health Risk Assessment of Some Commercial Coffees in Türkiye

Yazarlar:

Funda Demir | Deniz Uygunoz | Azmi Seyhun Kıpçak | Emek Moroydor Derun

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Mühendisliği | Kimya Mühendisliği (Diğer)

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.22 Issue 3, pp.612-622

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001358506

pISSN:

1302-7050

Coffee

Essential and non-essential elements

ICP-OES

Risk assessmentKahve

Esansiyel ve esansiyel olmayan elementler

ICP-OES

Risk değerlendirmesi

Sayı

Makale detayları

Yazarlar: Funda Demir | Deniz Uygunoz | Azmi Seyhun Kıpçak | Emek Moroydor Derun

Yayıncı: Tekirdag Namik Kemal University

Ana Başlıklar: Gıda Mühendisliği | Kimya Mühendisliği (Diğer)

Dergi: Tekirdağ Ziraat Fakültesi Dergisi Vol.22 Issue 3, pp.612-622

Belge Tipi: Makale

Yayın Tarihi: 9/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001358506

pISSN: 1302-7050

Sayı

Yazarlar:

Funda Demir | Deniz Uygunoz | Azmi Seyhun Kıpçak | Emek Moroydor Derun

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Gıda Mühendisliği | Kimya Mühendisliği (Diğer)

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.22 Issue 3, pp.612-622

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001358506

pISSN:

1302-7050