Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee

An analytical method for analysing acrylamide in coffee was validated. The analysis of prepared coffee includes a comprehensive clean-up using multimode solidphase extraction (SPE) by automatic SPE equipment and detection by liquid chromatography tandem mass spectrometry using electrospray in the positive mode. The recoveries of acrylamide in ready-to-drink coffee spiked with 5 and 10 (mu)g l^-1 were 96(plus-minus)14% and 100(plus-minus)8%, respectively. Within laboratory reproducibility for the same spiking levels were 14% and 9%, respectively. Coffee samples (n = 25) prepared twice by coffee machines and twice by a French Press Cafetiere coffee maker contained 8(plus-minus)3 (mu)g l^-1 and 9(plus-minus)3 (mu)g l^-1 acrylamide. Five ready-to-drink instant coffee prepared twice contained 8(plus-minus)2 (mu)g l^-1. Hence, the results do not show significant differences in the acrylamide contents in ready-to-drink coffee prepared by coffee machine, French Press or from instant coffee. Medium roasted coffee contained more acrylamide (~10 (mu)g l-1) than dark roasted coffee (~5 (mu)g l^-1). Males aged 35–45 years, drinking on average 1.1 l coffee per day are exposed to the highest doses of acrylamide from coffee. The dietary intake of acrylamide from coffee comprises, on an average, 10 (mu)g day^-1 for males and 9 (mu)g day^-1 for females aged 35–45 years. Probabilistic modelling of the exposure of Danish consumers (all adults) to acrylamide from coffee shows a mean exposure of 6.5 (mu)g day^-1 and a 95 percentile of 18 (mu)g day^-1.