Potentially toxic elements (PTEs) in coffee: a comprehensive review of toxicity, prevalence, and analytical techniques

ABSTRACT

Coffee is one of the most popular non-alcoholic beverages, consumed as a raw material in different food sectors. The popularity of coffee is induced by its pleasant flavor, taste, and highly nutritious nature. However, the absorption of potentially toxic elements (PTEs) through preharvest, harvesting, and post-harvest stages makes it a potentially rich source. Essential elements are potentially toxic at a higher concentration than required for the human body to work. PTEs intake through food systems may lead to health risks, including mutagenicity, teratogenicity, carcinogenicity, and embryotoxic effects. Different analytical techniques such as spectroscopy, electromigration, and electrochemical. are used for PTEs content determination of coffee. Considering the importance of PTEs in human health and the worldwide popularity of coffee, their monitoring of coffee is crucial. Therefore, this study is aimed to investigate the classification, prevalence, and determination techniques of PTEs in different coffee types.

KEYWORDS:

• Coffee
• potentially toxic elements (PTEs)
• safety
• determination
• prevalence

Acknowledgment

The authors would like to thank the Fasa University of Medical Sciences supported this study, for this current study (IR.FUMS.REC.1400.99).

Disclosure statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Authors contributions

All authors contributed to the study concept and design. Writing-review, methodology, and editing: Neda Mollakhalili Meybodi; Writing some parts of manuscript: Sima Tahmouzi and Fardin Javanmardi; Supervision, project administration, and editing: Amene Nematollahi and Amin Mousavi Khaneghah. All authors read and approved the final manuscript.

Ethics approval

This study has been ethically approved, IR.FUMS.REC.1400.99.