Food research international (Ottawa, Ont.)AntioxidantsBrazilCoffeeCoffeaAcrylamide
Acrylamide and 4-methylimidazole in robusta amazônico and conilon capixaba coffees: A comparative analysis of their levels and antioxidant capacity in high-quality Brazilian Canephora.
David Silva da Costa, Camila Akemi Akiyama, Michel Rocha Baqueta, Enrique Anastácio Alves, Patricia Aparecida de Campos Braga, Juliana Azevedo Lima Pallone, José O Fernandes, Sara C Cunha, Adriana Pavesi Arisseto Bragotto
Published: 202610.1016/j.foodres.2025.118020
Abstract
Coffee is one of the most widely consumed beverages worldwide, and concerns regarding heat-formed contaminants such as acrylamide and 4-methylimidazole (4-MEI) have increased. Data on these compounds in specialty Coffea canephora remain limited, desp…
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