Phthalimide Residue in Coffee: Does It Solely Derive from Folpet?

摘要: Folpet, a fungicide used on several crops, easily degrades into phthalimide (PAI) at high temperatures and basic pH. The maximum admitted limit for Folpet in foodstuffs as coffee is defined by the sum of its amount that PAI. Noteworthy, PAI can also arise from reaction between ubiquitous phthalate derivatives NH3. This work aims to demonstrate detection roasted not necessarily diagnostic it originate phthalic anhydride (PAA), derived phthalates, amino acids (AAs), NH3 source. Thermal treatment AAs with PAA confirmed generation follows temperature-dependent path. Experiments diethyl (DEP) have shown via heating occurs 200 °C 60 min. has been proven Folpet-free green beans were heated under laboratory industrial roasting conditions.