Translocation of Major and Trace Elements in Espresso Coffee Assessed by INAA, invited

摘要

Coffee is one of the most popular and consumedrnbeverages in the world. Every year millions tons of coffeernare consumed all over the world. Brazil is the biggestrnworld producer and exporter, leading the internationalrncoffee market with exports of approximately .6 millionrntons in 00. The largest importer is USA followed byrnGermany, with . and 1.0 million tons in 00,rnrespectively . In some countries such as Austria,rnBelgium-Luxemburg, Denmark, Finland, France,rnGermany, Greece, Italy, Netherlands, Norway, Swedenrnand Switzerland, the per capita consumption of coffee isrnhigher than kg per year , corresponding tornapproximately 100 L of beverage ingestion per year.rnThere are several methods of extraction for coffeernpreparation. The beverage may range from true solutionsrn(e.g. drip filter coffee), to emulsion-like (e.g. Nordicrnboiled coffee) to thick suspensions (e.g. Turkish stylernbrew) . Each method of extraction may result in arndifferent composition of the beverage. In this study, therntranslocation of some major and trace elements from therncoffee powder to the beverage was assessed for thernespresso coffee, the world’s most popular method ofrnbrewing.