Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia

A. Tesfay Gebretsadik; Tarekegn Berhanu; Belete Kefarge

doi:doi:10.11648/j.ajep.20150404.13

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Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia

A. Tesfay Gebretsadik, Tarekegn Berhanu, Belete Kefarge

Published in American Journal of Environmental Protection (Volume 4, Issue 4)

Received: 14 June 2015 Accepted: 26 June 2015 Published: 20 July 2015

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Abstract

The study was conducted to assess the contents of essential and non-essential metals in coffee beans. For this matter, seven essential metals such as K, Mg, Ca, Na, Mn, Cu and Zn and two nonessential metals (Cd and Pb) in four roasted coffee samples (washed Yirgacheffe, unwashed Yirgacheffe, washed Sidama and unwashed Sidama) were determined by FAAS. Closed microwave assisted wet digestion method with addition of concentrated (69-70%) HNO3 and 30% H2O2 were selected for decomposition of ground roasted coffee samples. Generally, the levels of metals in all roasted coffee samples were found: K > Mg > Ca > Na >Mn> Zn > Cu, but the non-essential metals Pb and Cd were found to be below method detection limit. The digestion method was evaluated by spiking roasted coffee samples and their percentage recoveries were in the range of 95 −104 %. It is suggested that the consumption of roasted coffee beans could be a source of dietary essential metals and a possible entrance path way for trace metals to the food chain.

Published in	American Journal of Environmental Protection (Volume 4, Issue 4)
DOI	10.11648/j.ajep.20150404.13
Page(s)	188-192
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Essential and Non-essential Metals, FAAS, Micro-wave Digestion, Roasted Coffee Beans

References

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[9]	M. J. Martin, F. Pablos and A. G. Gonzalez (1998) Characterization of Green Coffee Varieties According to Their Metal Content. AnalyticaChimicaActa 358:177-183
[10]	E. J. dos Santos and E. de Oliveira (2001) Determination of Mineral Nutrients and Toxic Elements in Brazilian Soluble Coffee by ICP –AES. Journal of food Composition and Analysis 14:523-531
[11]	M. J. Martin, F. Pablos and A. G. Gonzalez (1999) Characterization of Arabica and Robusta Roasted Coffee Varieties and Mixture Resolution According to Their Metal Content. Food Chemistry 66:365-370
[12]	A. Gure (2006) Investigation of Metals in Raw and Roasted Indigenous Coffee Varieties in Ethiopia. M.Sc. Project, Addis Ababa University, Addis Ababa, Ethiopia 1-53
[13]	R. Ashu and B. S. Chandravanshi (2011) Concentration levels of metals in commercially available Ethiopian roasted coffee powders and their infusions. Bulletin of Chemical Society of Ethiopia 25:11-24
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[16]	M. Grembecka, E. Malinowska and P. Szefer (2007) Differentiation of market coffee and its infusions in view of their mineral composition. Science of Total Environment 383:59-69.
[17]	J. B. Edward, E. O. Idowu, J. A. Oso, O. R. Ibidapo (2013) Determination of Heavy Metal Concentration in Fish Samples, Sediment and Water from Odo-Ayo River in Ado-Ekiti, Ekiti-State, Nigeria, International Journal of Environmental Monitoring and Analysis. 1:27-33

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APA Style

A. Tesfay Gebretsadik, Tarekegn Berhanu, Belete Kefarge. (2015). Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia. American Journal of Environmental Protection, 4(4), 188-192. https://doi.org/10.11648/j.ajep.20150404.13

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ACS Style

A. Tesfay Gebretsadik; Tarekegn Berhanu; Belete Kefarge. Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia. Am. J. Environ. Prot. 2015, 4(4), 188-192. doi: 10.11648/j.ajep.20150404.13

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AMA Style

A. Tesfay Gebretsadik, Tarekegn Berhanu, Belete Kefarge. Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia. Am J Environ Prot. 2015;4(4):188-192. doi: 10.11648/j.ajep.20150404.13

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@article{10.11648/j.ajep.20150404.13,
  author = {A. Tesfay Gebretsadik and Tarekegn Berhanu and Belete Kefarge},
  title = {Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia},
  journal = {American Journal of Environmental Protection},
  volume = {4},
  number = {4},
  pages = {188-192},
  doi = {10.11648/j.ajep.20150404.13},
  url = {https://doi.org/10.11648/j.ajep.20150404.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajep.20150404.13},
  abstract = {The study was conducted to assess the contents of essential and non-essential metals in coffee beans. For this matter, seven essential metals such as K, Mg, Ca, Na, Mn, Cu and Zn and two nonessential metals (Cd and Pb) in four roasted coffee samples (washed Yirgacheffe, unwashed Yirgacheffe, washed Sidama and unwashed Sidama) were determined by FAAS. Closed microwave assisted wet digestion method with addition of concentrated (69-70%) HNO3 and 30% H2O2 were selected for decomposition of ground roasted coffee samples. Generally, the levels of metals in all roasted coffee samples were found: K > Mg > Ca > Na >Mn> Zn > Cu, but the non-essential metals Pb and Cd were found to be below method detection limit. The digestion method was evaluated by spiking roasted coffee samples and their percentage recoveries were in the range of 95 −104 %. It is suggested that the consumption of roasted coffee beans could be a source of dietary essential metals and a possible entrance path way for trace metals to the food chain.},
 year = {2015}
}

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TY  - JOUR
T1  - Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia
AU  - A. Tesfay Gebretsadik
AU  - Tarekegn Berhanu
AU  - Belete Kefarge
Y1  - 2015/07/20
PY  - 2015
N1  - https://doi.org/10.11648/j.ajep.20150404.13
DO  - 10.11648/j.ajep.20150404.13
T2  - American Journal of Environmental Protection
JF  - American Journal of Environmental Protection
JO  - American Journal of Environmental Protection
SP  - 188
EP  - 192
PB  - Science Publishing Group
SN  - 2328-5699
UR  - https://doi.org/10.11648/j.ajep.20150404.13
AB  - The study was conducted to assess the contents of essential and non-essential metals in coffee beans. For this matter, seven essential metals such as K, Mg, Ca, Na, Mn, Cu and Zn and two nonessential metals (Cd and Pb) in four roasted coffee samples (washed Yirgacheffe, unwashed Yirgacheffe, washed Sidama and unwashed Sidama) were determined by FAAS. Closed microwave assisted wet digestion method with addition of concentrated (69-70%) HNO3 and 30% H2O2 were selected for decomposition of ground roasted coffee samples. Generally, the levels of metals in all roasted coffee samples were found: K > Mg > Ca > Na >Mn> Zn > Cu, but the non-essential metals Pb and Cd were found to be below method detection limit. The digestion method was evaluated by spiking roasted coffee samples and their percentage recoveries were in the range of 95 −104 %. It is suggested that the consumption of roasted coffee beans could be a source of dietary essential metals and a possible entrance path way for trace metals to the food chain.
VL  - 4
IS  - 4
ER  -

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Author Information

A. Tesfay Gebretsadik

Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
Tarekegn Berhanu

Strengthening of Agricultural Pesticide Residue Analysis System Project, JICA, Addis Ababa, Ethiopia
Belete Kefarge

Department of Chemistry, Jigjiga University, College of Natural and Computational Science, Jigjiga, Ethiopia

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APA Style

A. Tesfay Gebretsadik, Tarekegn Berhanu, Belete Kefarge. (2015). Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia. American Journal of Environmental Protection, 4(4), 188-192. https://doi.org/10.11648/j.ajep.20150404.13

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ACS Style

A. Tesfay Gebretsadik; Tarekegn Berhanu; Belete Kefarge. Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia. Am. J. Environ. Prot. 2015, 4(4), 188-192. doi: 10.11648/j.ajep.20150404.13

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AMA Style

A. Tesfay Gebretsadik, Tarekegn Berhanu, Belete Kefarge. Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia. Am J Environ Prot. 2015;4(4):188-192. doi: 10.11648/j.ajep.20150404.13

Copy | Download

@article{10.11648/j.ajep.20150404.13,
  author = {A. Tesfay Gebretsadik and Tarekegn Berhanu and Belete Kefarge},
  title = {Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia},
  journal = {American Journal of Environmental Protection},
  volume = {4},
  number = {4},
  pages = {188-192},
  doi = {10.11648/j.ajep.20150404.13},
  url = {https://doi.org/10.11648/j.ajep.20150404.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajep.20150404.13},
  abstract = {The study was conducted to assess the contents of essential and non-essential metals in coffee beans. For this matter, seven essential metals such as K, Mg, Ca, Na, Mn, Cu and Zn and two nonessential metals (Cd and Pb) in four roasted coffee samples (washed Yirgacheffe, unwashed Yirgacheffe, washed Sidama and unwashed Sidama) were determined by FAAS. Closed microwave assisted wet digestion method with addition of concentrated (69-70%) HNO3 and 30% H2O2 were selected for decomposition of ground roasted coffee samples. Generally, the levels of metals in all roasted coffee samples were found: K > Mg > Ca > Na >Mn> Zn > Cu, but the non-essential metals Pb and Cd were found to be below method detection limit. The digestion method was evaluated by spiking roasted coffee samples and their percentage recoveries were in the range of 95 −104 %. It is suggested that the consumption of roasted coffee beans could be a source of dietary essential metals and a possible entrance path way for trace metals to the food chain.},
 year = {2015}
}

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TY  - JOUR
T1  - Levels of Selected Essential and Nonessential Metals in Roasted Coffee Beans of Yirgacheffe and Sidama, Ethiopia
AU  - A. Tesfay Gebretsadik
AU  - Tarekegn Berhanu
AU  - Belete Kefarge
Y1  - 2015/07/20
PY  - 2015
N1  - https://doi.org/10.11648/j.ajep.20150404.13
DO  - 10.11648/j.ajep.20150404.13
T2  - American Journal of Environmental Protection
JF  - American Journal of Environmental Protection
JO  - American Journal of Environmental Protection
SP  - 188
EP  - 192
PB  - Science Publishing Group
SN  - 2328-5699
UR  - https://doi.org/10.11648/j.ajep.20150404.13
AB  - The study was conducted to assess the contents of essential and non-essential metals in coffee beans. For this matter, seven essential metals such as K, Mg, Ca, Na, Mn, Cu and Zn and two nonessential metals (Cd and Pb) in four roasted coffee samples (washed Yirgacheffe, unwashed Yirgacheffe, washed Sidama and unwashed Sidama) were determined by FAAS. Closed microwave assisted wet digestion method with addition of concentrated (69-70%) HNO3 and 30% H2O2 were selected for decomposition of ground roasted coffee samples. Generally, the levels of metals in all roasted coffee samples were found: K > Mg > Ca > Na >Mn> Zn > Cu, but the non-essential metals Pb and Cd were found to be below method detection limit. The digestion method was evaluated by spiking roasted coffee samples and their percentage recoveries were in the range of 95 −104 %. It is suggested that the consumption of roasted coffee beans could be a source of dietary essential metals and a possible entrance path way for trace metals to the food chain.
VL  - 4
IS  - 4
ER  -

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