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A detailed and comparative elemental analysis (Poland vs. Portugal) of espresso coffee

2022-11Conference object Open access
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dc.contributor.authorAlmeida, Agostinho
dc.contributor.authorCunha, Ana
dc.contributor.authorPinto, Edgar
dc.contributor.authorAzevedo, Rui
dc.contributor.authorSeroczynska, Kinga
dc.contributor.authorKonieczynski, Pawel
dc.contributor.authorWesolowski, Marek
dc.date.accessioned2025-01-07T17:20:04Z
dc.date.available2025-01-07T17:20:04Z
dc.date.issued2022-11
dc.description.abstractCoffee is one of the most popular beverages in the world. There are many different types of coffee, but “espresso” has become the favourite in many countries. In Portugal, 80% of people drink coffee daily and prefer to make it as an espresso. Annual per capita coffee consumption (dry beans) is estimated at 5 kg, being higher in many other Western European countries, namely the Nordic countries. In Poland, also more than 80% of adults consume coffee every day, but instant coffee still takes up the largest share. National per capita consumption (2021) is estimated at between 0.72.5 kg. Espresso coffee is prepared by passing water at high temperature (88-92 ºC) and under high pressure (8-10 bar) through ground coffee (6-8 g) for 20-30 seconds to produce around 25-40 ml of beverage. The extraction of substances existing in coffee powder is very efficient, so their concentration in coffee (beverage) is also very high. In this work, we carried out a comparative study of the elemental composition (n=34 macrominerals and trace elements) of espresso coffee from two different European origins: Northern Poland (n=60, areas of Gdańsk, Gdynia and Elbląg) and Northern Portugal (n=22, Porto Metropolitan Area). Samples (5-10 ml) were taken from the beverage as served in cafes, restaurants and gas stations. In order to better document the contribution of coffee (powder) to the final composition of the beverage, water samples were taken in parallel at the same locations. The analysis was performed by ICP-MS. In both cases, espresso coffee proved to be a concentrated source of many elements (Table 1), with levels much higher than those of water from the same location. Polish waters were globally much more mineralized than Portuguese waters, and generally Polish coffee also showed significantly higher levels of macrominerals and trace elements than the Portuguese ones.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlmeida, A., Cunha, A., Pinto, E., Azevedo, R., Seroczynska, K., Konieczynski, P., & Wesolowski, M. (2022). A detailed and comparative elemental analysis (Poland vs. Portugal) of espresso coffee. Libro de resúmenes del XXVI Encontro Internacional Galego‐Portugués de Química., 369. https://www.colquiga.org/_files/ugd/398543_55f54cb41f0849d2b908563d15c992b5.pdfpt_PT
dc.identifier.isbn978-84-09-45895-0
dc.identifier.urihttp://hdl.handle.net/10400.22/27029
dc.language.isoengpt_PT
dc.publisherColegio Oficial de Químicos de Galiciapt_PT
dc.relationThis work received financial support from PT national funds (FCT/MCTES, Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior) through the projects UIDB/50006/2020 and UIDP/50006/2020.pt_PT
dc.relation.publisherversionhttps://www.colquiga.org/_files/ugd/398543_55f54cb41f0849d2b908563d15c992b5.pdfpt_PT
dc.subjectEspresso coffeept_PT
dc.titleA detailed and comparative elemental analysis (Poland vs. Portugal) of espresso coffeept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceSantiago de Compostelapt_PT
oaire.citation.startPage369pt_PT
oaire.citation.titleLibro de resúmenes del XXVI Encontro Internacional Galego‐Portugués de Química.pt_PT
person.familyNamePinto
person.givenNameEdgar
person.identifier.ciencia-id271F-B7DF-8FAB
person.identifier.orcid0000-0002-8021-4783
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationeaf9fc86-1a1c-437f-adee-d28040aa7f2f
relation.isAuthorOfPublication.latestForDiscoveryeaf9fc86-1a1c-437f-adee-d28040aa7f2f

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