The Malaysian Journal of Analytical Sciences Vol 16 No 1 (2012): 39 – 42

 

 

 

 

DETERMINATION OF BENZO[a]PYRENE IN MALAYSIAN COMMERCIALIZED COFFEE POWDER USING SOLID PHASE EXTRACTION AND GAS CHROMATOGRAPHY

 

(Penentuan Benzo[a]pirena di dalam Serbuk Kopi di Pasaran Menggunakan

Ekstraksi Fasa Pepejal dan Kromatografi Gas)

 

Noraini Kasim*, Rozita Osman, Nor’ashikin Saim, Licaberth Ismail

 

Faculty of Applied Sciences,

Universiti Teknologi Mara, 40450 Shah Alam, Selangor, Malaysia.

 

*Corresponding author: norainikasim@salam.uitm.edu.my

 

 

Abstract

Roasting is a critical process in coffee production as it enables the development of flavor and aroma. Benzo[a]pyrene (BaP) is a nondesirable product of incomplete combustion at temperatures between 300 and 600 °C and may be produced during roasting step. In this study, selected samples of roasted coffee powder were analysed for BaP. Extraction of BaP was achieved using C₁₈ solid phase extraction (SPE) prior to analysis by gas chromatography. Calibration curve prepared with concentrations ranged between 3 – 50 ppm  showed good linearity with r = 0.999. The limit of detection (LOD) was 0.25 ppm and the limit of quantification (LOQ) was 0.85 ppm. Recovery of BaP obtained from spiked sample (3 ppm) was 88.7 % with RSD (n=3) of 5.4 %. Benzo[a]pyrene was detected in all samples, at level ranging from 0.14 to 0.62 ppb .

 

Keywords: Benzo[a]pyrene, solid phase extraction, roasting, coffee

 

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