V3 · UVLF

V3

Basic data
OCA1. Surname awarded to the assessed person	Popelka
OCA2. Name awarded to the assessed person	Peter
OCA3. Degrees awarded to the assessed person	Prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6062
OCA5. Area of assessment	habilitation and inauguration procedure – food hygiene and the environment
OCA6. Category of the research/artistic/other output	scientific output
OCA7. Year of publication of the research/artistic/other output	2024
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	1140038
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=detailBiblioForm&sid=75A6A01F16DA93B399FCA014CDB9
Characteristics of the output that is not registered in CRPA or CRAA
OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs	https://www.scopus.com/pages/publications/85184079301
OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs	V3
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://www.sciencedirect.com/science/article/pii/S2405844024015949
OCA14. Characteristics of the author's contribution	The author is the source of the main ideas, co-author of the output and fund carrier.
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.	The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (p < 0.001). Hg content varied in the green coffees processed by fermentation methods vs natural or washed methods (i.e. Rwandan and Guatemalan coffees). Cd content was highest in Guatemalan green coffee processed using carbonic maceration (0.062 mg/kg). Pb content differed between the Ethiopian and Rwandan roasted coffees, with the highest content in the washed method (0.252 mg/kg). The correlations between the contents of Cu and Al, Ni and Cr, and Pb and Cr were significant for both the roasted and green beans. In conclusion, the method of processing can affect the contents of heavy metals in green and roasted specialty coffees. Monitoring heavy metals when processing coffee with new methods, even though further processing such as roasting can substantially reduce their content in some cases, is therefore important.
Other data
OCA16. Annotation of the output in English	The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (p < 0.001). Hg content varied in the green coffees processed by fermentation methods vs natural or washed methods (i.e. Rwandan and Guatemalan coffees). Cd content was highest in Guatemalan green coffee processed using carbonic maceration (0.062 mg/kg). Pb content differed between the Ethiopian and Rwandan roasted coffees, with the highest content in the washed method (0.252 mg/kg). The correlations between the contents of Cu and Al, Ni and Cr, and Pb and Cr were significant for both the roasted and green beans. In conclusion, the method of processing can affect the contents of heavy metals in green and roasted specialty coffees. Monitoring heavy metals when processing coffee with new methods, even though further processing such as roasting can substantially reduce their content in some cases, is therefore important.
OCA17. List of maximum 5 most significant citations corresponding to the output	Grządka E., Bastrzyk A., Orzeł J., Oszczak-Nowińska A., Fliszkiewicz B., Siemieniuk M., Sobczyński K., Spławski O., Gołębiowska K., Ronda O., Cieślik B.M. Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World (2024) Foods, 13 (5), art. no. 742 Septiana S., Mahatmanto T., Salsabila A., Sunarharum W.B. The Effect of Roasting Degrees and Brewing Techniques on the Physicochemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica) (2025) Trends in Sciences, 22 (6), art. no. 9819 Stanisz E., Zgoła-Grześkowiak A., Płatkiewicz J., Frankowski R., Grześkowiak T., Jeszka-Skowron M. Risk assessment of aluminum, chromium and nickel exposure through ingestion of Arabica and Robusta coffee infusions prepared in aluminum and steel moka pots (2024) Journal of Food Composition and Analysis, 136, art. no. 106729 Rosa T.A.R., de Carvalho D.T., Gorup L.F., Tarley C.R.T., Figueiredo E.C. Determination of cadmium and lead in tea and coffee beverages by direct magnetic sorbent sampling flame atomic absorption spectrometry (2025) Food Chemistry, 487, art. no. 144709
OCA18. Characteristics of the output's impact on socio-economic practice	The results of our study led to the conclusion that coffee processing could affect the contents of heavy metals in specialty coffees from the same farm. The contents of some heavy metals in green beans changed after roasting, depending on the processing method, but were still within the recommended limits. The contents of heavy metals in the green coffees differed between natural/washed and fermented coffees (anaerobic fermentation/carbonic maceration). Roasted fermented coffees, though, had higher contents of heavy metals than naturally fermented coffees. We therefore demonstrated the importance of monitoring heavy metals as part of entry controls when coffee processed using new methods enters the market, even though further processing such as roasting can in some cases strongly reduce their contents.
OCA19. Characteristics of the output and related activities' impact on the educational process	The contribution addresses health safety requirements for coffee. The findings from the article concerning coffee processing will be used in teaching subjects related to the processing of plant-based foods.