Can impurities from soil-contaminated coffees reach the cup?
作者： F. S. Tagliaferro , E. A. De Nadai Fernandes , M. A. Bacchi , P. Bode , E. Joacir De França
DOI: 10.1007/S10967-007-0218-X
关键词: Soil water 、 Environmental chemistry 、 Neutron activation analysis 、 Impurity 、 Contamination 、 Ground coffee 、 Elemental composition 、 Brewing 、 Chemistry
摘要: Depending on the harvest conditions, coffee beans can be contaminated by soil when dropped to ground. It is well known that agricultural soils act as sinks for agrochemicals applied crops. While brewed, substances present in roasted and ground are extracted hot water, emphasizing need assess possible transfer of impurities from beverage. Soil-contaminated samples were split into 2 groups according treatments: (a) washed (b) only Brewing was performed a household espresso machine both coffees. The resulting beverage freeze-dried elemental composition determined instrumental neutron activation analysis (INAA). mass fractions terrigenous elements Fe, La, Sc, Sm Th non-washed beverages were, at least, times higher than samples. These tracers soil, indicating reached
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