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Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

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2344-150X
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Effect of Roasting Conditions on Concentration in Elements of Vietnam Robusta Coffee

Tran Van Cuong
  • College of Mechanical and Electronic Engineering, Northwest A&F University, 712100, China
  • VietNam Russian Vocation College N01, Phuc Yen city 283 400, Vinh Phuc province, Viet Nam
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Liu Hong Ling
  • College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China
  • Department of Wood Science and Engineering, Oregon State University, Corvallis, Oregon 97331, USA
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Guo Kang Quan
  • Corresponding author
  • College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China
  • Email
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Shang Jin
  • College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Song Shu Jie / Tran Le Linh / Tran Duc Tiep
Published Online: 2014-12-30 | DOI: https://doi.org/10.2478/aucft-2014-0011

Abstract

Vietnam Robusta Coffee was roasted at different roasting degree and roasting temperature and 9 element concentrations (K, Mg, Ca, Na, Fe, Cu, Mn, Zn and Pb) of roasted coffee were analyzed by Flame atomic absorption method (FAAS) in this study. The results showed that the concentrations were ranged in 1447.97 ~ 1342.10 (mg/100g), 768.22 ~ 1259.44 (μg/g),10.35 ~ 13.15 (μg/g), and 17.38 ~ 20.97 (μg/g) for element of K, Ca, Cu and Mn in green and roasted coffee beans, respectively. All determined elements were the smallest value in green coffee, then increased with increasing roasting level and reached the highest value in Spain roast (roasting temperature of 250°C). Mg concentration ranged in 682.70 ~ 3647.73 (μg/g); Fe concentration ranged in 37.20 ~ 53.44 (μg/g); Zn concentration ranged in 5.97 ~ 6.89 (μg/g) and Pb concentration ranged in 2.18 ~ 15.04 (μg/100g). Concentrations of all determined elements didn’t change with the increased roasting process.

Keywords : FAAS; Coffee bean; Green coffee bean; Roasted coffee bean; degree roasted coffee

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About the article

Published Online: 2014-12-30

Published in Print: 2014-12-01


Citation Information: Acta Universitatis Cibiniensis. Series E: Food Technology, Volume 18, Issue 2, Pages 19–34, ISSN (Online) 2344-150X, DOI: https://doi.org/10.2478/aucft-2014-0011.

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© Lucian Blaga University. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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