Concentration of Polycyclic Aromatic Hydrocarbons in Roasted Coffee Beans: A Systematic Review Publisher



K Ghanati KIANDOKHT ; B Akbariadergani BEHROUZ ; N Irshad NAMRA ; B Mohamadi BAHARE ; A Abedini AMIRHOSSEIN ; P Shavaligilani PARISA ; P Sadighara PARISA
Source: Beverage Plant Research Published:2025

Abstract

Coffee is one of the most popular beverages worldwide, and its consumption continues to rise. Coffee beans can be sold as roasted coffee or as green beans. The high temperatures used during roasting can produce various toxic compounds, particularly polycyclic aromatic hydrocarbons (PAHs). The aim of this systematic review was to examine the presence and concentration of PAHs in coffee as well as the methods used for sample preparation and analysis. Relevant research literature was searched from databases such as PubMed, Science Direct, Web of Science, and Scopus. The analysis of the extracted data covered PAH types, risk assessment, sample preparation, and analytical methods. The study found significant variability in PAH levels in coffee, influenced by factors such as roasting techniques, origin of coffee, and analytical methods. This underscores the urgent need for standardized analytical protocols to assess PAH in roasted coffee. Furthermore, minimizing the temperature during roasting is a prominent strategy for reducing PAH in coffee. © 2025 Elsevier B.V., All rights reserved.