Evaluation of the impact of innovative methods of coffee processing on its health safety and quality
| Identifier | 1/0073/22 |
|---|---|
| Funding scheme | Scientific grant agency (Ministry of education, science, research and sport of the Slovak Republic) |
| Principal investigator at UVLF | Popelka Peter, prof. MVDr., PhD. |
| Project duration | 01.01.2022 – 31.12.2024 |
The aim of project will be evaluation of parameters of health safety and quality of coffee and impact of innovative
technological methods on these parameters. Green coffee will be processed using carbonic maceration and
anaerobic fermentation. Then it will be roasted using different intensities as well as impact of various methods of
coffee preparation on caffeine, acrylamide, antioxidant activity, phenolic acids, flavonoids and sensory profiles of
coffee from different geographical areas is evaluated. In green coffee mycotoxins produced by micromycetes and
heavy metals due to environmental burden in countries coffee origin will be analysed. Innovative approach will be
used for processing of specialty coffee from various geographical regions and for new varieties of coffee,
Sarchimor or Catimor. Due to absence of legislative limits for coffee in respect to various mycotoxins and heavy
metals, from perspective of current legislation, parameters will be evaluated and results provided for legislation
update.