Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Coffee Samples by DI-SPME-GC/MS

Abstract Roasting is a crucial and essential step to produce quality coffee. However, it could lead the formation of toxic suspected carcinogenic or procancerogenic compounds, such as polycyclic aromatic hydrocarbons. In this work, simple easily automatable green procedure based on solid-phase microextraction coupled with gas chromatography for analysis acenaphthene, anthracene, benzo[ghi]perylene, benzo[a]pyrene, chrysene, fluoranthene, fluorene, naphthalene, pyrene, in dark roasted decaffeinated commercial coffees, was developed. The method optimized determination analytes both solid samples, ground coffee grounds, liquids, espresso coffee, using polyacrylate-coated fused silica fiber (85 ?m) by direct immersion. performance analytical method, developed terms sensitivity, reproducibility, recoveries, proved be suitable applications. Among 9 hydrocarbons investigated selected chrysene pyrene were most representative congeners values ranging from undetectable 95.6 ± 11 ng/g 404.7 42.0 pyrene. Benzo[a]pyrene detected two samples which therefore had highest toxicity/carcinogenicity equivalent. estimated limit detection benzo[a]pyrene grounds 9.0 ng/g. About 30% PAHs transferred infusion while remaining part retained grounds.