Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee Original Research Article

An analytical method for analysing acrylamide in coffee was validated. The analysis of prepared coffee includes a comprehensive clean-up using multimode solid-phase 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 μg l−1 were 96±14% and 100±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 Cafetière coffee maker contained 8±3 μg l−1 and 9±3 μg l−1 acrylamide. Five ready-to-drink instant coffee prepared twice contained 8±2 μg 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 μg l−1) than dark roasted coffee (∼5 μg 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 μg day−1 for males and 9 μg 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 μg day−1 and a 95 percentile of 18 μg day−1.