TY - JOUR
T1 - Bioactive and neoformed compounds in coffee
T2 - Dietary intake and population exposure in Neiva, Colombia
AU - Jiménez-Ochoa, Jessica Paola
AU - Medina-Orjuela, María Elena
AU - Gutiérrez-Guzmán, Nelson
AU - Amorocho-Cruz, Claudia Milena
AU - Carranza, Carlos
AU - Fernández-Segovia, Isabel
AU - Barrios-Rodríguez, Yeison Fernando
AU - Girón-Hernández, Joel
PY - 2025/4
Y1 - 2025/4
N2 - This study explored coffee consumption patterns and intake of beneficial and potentially harmful compounds among 725 residents of Neiva, Colombia, through a face-to-face survey. The investigation focused on bioactive compounds such as chlorogenic acids (CGAs), caffeine, as well as neoformed compounds (NFCs) created after roasting, including hydroxymethylfurfural (HMF), furfuryl alcohol (FFA), and acrylamide (AA). Concentrations of these compounds were measured in coffee beans and brewed coffee by liquid chromatography. The highest coffee intake was observed among individuals aged 50–62, (∼491.5 mL day−1). In men over 63, the P95 intake values for HMF (1187.6 μg kgbw−1 day−1), FFA (1700.6 μg kgbw−1 day−1), and AA (0.13 μg kgbw−1 day−1) were notably high, suggesting a considerable exposure to these compounds. Particularly, the calculated Margin of Exposure (MOE) values for AA fell below EFSA's safety threshold (>10,000). These findings highlight the need for further risk assessment and possible dietary recommendations for this population group.
AB - This study explored coffee consumption patterns and intake of beneficial and potentially harmful compounds among 725 residents of Neiva, Colombia, through a face-to-face survey. The investigation focused on bioactive compounds such as chlorogenic acids (CGAs), caffeine, as well as neoformed compounds (NFCs) created after roasting, including hydroxymethylfurfural (HMF), furfuryl alcohol (FFA), and acrylamide (AA). Concentrations of these compounds were measured in coffee beans and brewed coffee by liquid chromatography. The highest coffee intake was observed among individuals aged 50–62, (∼491.5 mL day−1). In men over 63, the P95 intake values for HMF (1187.6 μg kgbw−1 day−1), FFA (1700.6 μg kgbw−1 day−1), and AA (0.13 μg kgbw−1 day−1) were notably high, suggesting a considerable exposure to these compounds. Particularly, the calculated Margin of Exposure (MOE) values for AA fell below EFSA's safety threshold (>10,000). These findings highlight the need for further risk assessment and possible dietary recommendations for this population group.
KW - Acrylamide
KW - Caffeine
KW - Chlorogenic acids
KW - Furfuryl alcohol
KW - Hydroxymethylfurfural
KW - Margin of exposure
UR - https://www.scopus.com/pages/publications/105003739157
U2 - 10.1016/j.fochx.2025.102492
DO - 10.1016/j.fochx.2025.102492
M3 - Article
AN - SCOPUS:105003739157
SN - 2590-1575
VL - 27
SP - 1
EP - 10
JO - Food Chemistry: X
JF - Food Chemistry: X
M1 - 102492
ER -